igh heat. Carefully add beef brisket and brown the meat on
e spice mixture on the brisket on all sides. If
Trim brisket leaving 1/2\" layer of
owl. Triple or quadruple the recipe and keep the rest in
Mix seasonings and Worcestershire sauce together and rub into meat.
Wrap tightly in heavy-duty aluminum foil.
(I use a reynolds large foil bag) Place in baking pan.
Cook 7 to 8 hours at 275 degrees F.
Remove from oven, and remove from foil.
Reserve broth for sauce.
Trim fat, slice and put brisket back in pan.
Mix together ingredients for Sauce.
Pour over brisket slices and bake 300 degrees F.
for 1 hour.
I usually roast meat the day before, refrigerate then fat very easy to remove from broth and brisket.
ierce fatty side of the brisket with a knife about 50
nto the foil and lay brisket on top inside the pan
Sprinkle brisket with meat tenderizer; cover with
Make deep cuts into the brisket with a paring knife. Place
ith aluminum foil. Place the brisket on the foil. Stir together
Season brisket with salt and pepper; top brisket with onion and green pepper.
Place brisket in 2 layers of heavy-duty foil, wrapping tightly.
Cook at 250\u00b0 for 4 hours.
Serve natural juices and vegetables as sauce.
Serves 10 to 12.
Spread the brisket generously with the Adolph's meat tenderizer; pierce with a fork.
Place in a large rectangular Pyrex dish.
In a large foil-lined baking dish, place brisket.
Cover meaty side of brisket with brown sugar (massage in).
Then cover with garlic salt until white.
Turn meat over (fatty side up) and repeat previous steps.
Make sure that it is covered white with garlic salt.
Bake in oven on top rack uncovered and fatty side up at 350\u00b0 for 2 hours for small brisket, 4 hours for large brisket.
Slice and serve as sandwiches or with a meal.
Place brisket in a large piece of foil.
Sprinkle generously with liquid smoke, celery, onion and garlic salt. Wrap well and place in a baking pan.
Bake at 275\u00b0 for 1 hour for each pound. Drain juice from meat and chill completely (overnight works best). Slice brisket very thin.
Place in baking dish. Cover with sauce (hickory smoked brisket sauce) and bake 1 hour at 350\u00b0.
Serve with buns.
Great for picnics, teen parties, helping a friend in need.
Serves 8 to 10.
Place the brisket in a stainless steel or glass container. In a small bowl, stir together broth soy sauce, lemon juice, and liquid smoke; pour over brisket. Place in refrigerator and marinate overnight.
Preheat oven to 325 degrees F (165 degrees C). Remove brisket from marinade and place in a 9x13 inch baking dish. Bake in a preheated oven for 6 hours or until tender.
For the sauce, in a small bowl combine the softened cream cheese and horseradish. Whisk together thoroughly.
1-Place the brisket in a sealed plastic bag
o 350 dg. and place brisket fat side up in baking
edium-high heat. Season the brisket generously with black pepper. Place
Place brisket on heavy-duty foil.
Mix remaining ingredients (except barbecue sauce) together and brush on brisket.
Wrap in foil and refrigerate overnight.
Bake in foil for 4 hours in a 300\u00b0 oven.
Open foil and pour on barbecue sauce.
Bake for 1 more hour or until done.
Let set for 15 minutes.
Slice across grain of meat.
Mix all ingredients (except beef) in rectangle pan. Place brisket in pan, fat side up. Marinate 20 hours covered tightly with foil. Place covered pan in 250 degree oven for 6 hours Use two forks to shred or slice when cooked.