5\u00b0. Season the brisket generously with salt and
boil the beef brisket to use water sparingly. boil
eason both sides of the brisket with a fair amount of
dobo**, set aside.
Slice Brisket to desired thickness.
Slice
nd absorbent sheet from frozen brisket (I forgot once, and didn
1. Rinse the brisket under cold running water and
a small bowl. Prick brisket with fork, evenly all
Place brisket; onion, garlic and cloves in
ress the rub into the brisket; cover with plastic wrap and
br>Lower heat and add brisket so that mixture can cover
Rub brisket with barbecue rub and place
Season brisket generously with salt and pepper
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.
ryovac bag, and remove the brisket, saving the bag.
Rinse
yond edges of pan. Pat brisket dry with paper towels.
Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
Place brisket in crockpot and add a little water.
Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
During the last hour of cooking add the barbeque sauce.
Serve with the Cranberry Horseradish sauce.
To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.
he lean side of the brisket. Sprinkle liquid smoke over the
Put brisket fat side up in roasting pan.
Mix together cola, chili sauce and soup mix and pour over brisket.
bake at 325 for 3-4 hours (30 minutes per pound).
After roasting, defat brisket by cutting away with a sharp knife.
Slice against the grain.
egrees F.
Place the brisket in a heavy roasting pan
25\u00b0F.
Sprinkle the brisket with the coarse salt and