igh heat. Carefully add beef brisket and brown the meat on
owl. Triple or quadruple the recipe and keep the rest in
Sprinkle brisket liberally with meat tenderizer; then salt, pepper and garlic powder.
Line a baking dish with foil and place brisket on foil.
Pour about 1/4 cup smoke sauce over brisket and seal tightly in foil.
Bake at 300\u00b0 to 350\u00b0 for about 2 1/2 hours for a 3 pound brisket or 5 hours for up to 7 pound brisket.
Preheat oven to 300\u00b0F.
Combine Chili sauce, coke and soup mix in a bowl to make a sauce.
Place Brisket in heavy foil baking pan. Or, use your own pan and foil line same.
Pour sauce mix over Brisket.
Cover with foil and seal edges around baking pan.
Bake for 1 hour PER POUND (3-4 hrs for 3.5lb brisket).
Let sit in oven for 1 hour more with oven off. Do not open oven.
Carve in thin slices against the grain and serve pan juices over brisket and on the side as an extra sauce.
Sauce will be thin.
o 350 dg. and place brisket fat side up in baking
Line your turkey pan with aluminum foil to make a \"t\" in the center of the pan.
(Use enough foil to extend each end beyond the rim of the pan so you can seal the edges together later.)
Place the brisket fat side up inside the foil.
Sprinkle the package of onion soup mix on top of the brisket.
Do not add anything else. Tightly seal the foil, leaving a little air space between the brisket and the sealed foil.
Place the lid on the roaster.
Melt butter.
Add lemon juice, onion and Worcestershire sauce. Put brisket in deep dish.
Pour sauce over brisket.
Cover with foil.
Marinate overnight in refrigerator.
Bake at 300\u00b0 for 5 hours.
Mix soup, ketchup and chili sauce together and pour over brisket (can do this the night before and put in refrigerator). Cover and bake at 325\u00b0 for 3 to 4 hours.
Preheat oven to 350\u00b0.
Combine all ingredients and pour over brisket, using enough water to cover.
Cover and bake for 2 1/2 hours.
Slice while warm and return pieces to juices in pan to absorb flavor.
Cook more if meat is not done completely.
Combine seasoning in bowl and mix well.
Set brisket on a large piece of heavy foil.
Rub seasons on both side of meat. Wrap tightly in foil.
Set in shallow roasting pan, fatty side up. Let stand 10 minutes.
Preheat oven to 450\u00b0.
Place on center rack for 10 minutes.
Reduce heat to 225\u00b0 and cook it 8 hours.
Drain off drippings and let cool for 30 minutes.
Slice thinly across the grain.
Serve with your favorite barbecue sauce.
e spice mixture on the brisket on all sides. If you
ound black pepper.
Dust brisket generously with flour. Place a
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.
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.
ub all sides of the brisket. Cover tightly with plastic wrap
dges of pan. Pat brisket dry with paper towels.
Select the best brisket by wiggling the brisket back and forth@ the
Preheat oven to 325\u00b0. Place onions in bottom of metal baking pan and place beef brisket (not corned) on top. Pour coffee over meat, then pour over the chili sauce. Sprinkle brown sugar over all. Cover baking pan tightly with foil. Bake for 3 1/2 to 4 hours. Allow to sit for 8 to 10 minutes before slicing thinly across grain.
efore baking, please follow this recipe recommendations recipe#361142.
NOTE: *If
ecause as Ree says: \"For Brisket, I sometimes like to use