b>oven heat oil over medium-high heat. Carefully add beef brisket
owl. Triple or quadruple the recipe and keep the rest in
Rub brisket with barbecue rub and place in oven cooking bag.
In
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.
Preheat oven to 350 dg. and place brisket fat side up in baking
b>oven or other heavy baking pan large enough to hold brisket
Preheat oven to 500 degrees F.<
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.
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 your oven to 250\u00b0F.
In
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.
efore using.
Make the Brisket: Preheat oven to 325\u00b0.
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.
o close over top of brisket.
Trim excess fat from
Trim brisket and season with salt, pepper, Tony's seasoning, garlic salt and red pepper.
Place brisket in a cooking bag.
Pour on top of brisket, mushroom steak sauce.
Place in oven and cook until tender.
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.
Place brisket into oven bag.
Add chili sauce and water.
Mix well.
Poke holes in top of cooking bag. Place in baking pan.
Cook 2 to 2 1/2 hours.
Serves 8.
Place brisket fat side up in roasting pan.
Roast, uncovered, without liquid at 350\u00b0 for 2 hours.
Combine catsup, brown sugar, water, onion, liquid smoke, Tabasco sauce, chili powder and salt in blender container; process until smooth.
Pour over brisket. Reduce oven temperature to 300\u00b0.
Roast, covered, for 3 to 4 hours or until done to taste, basting every 30 minutes.
Slice very thin.
Yield: 6 servings.
Preheat oven to 350\u00b0.
Beat egg whites until stiff, but not dry, and set aside.
Beat the applesauce with the sugar until light and creamy.
Sift the flour with the baking powder and salt.
Blend the skim evaporated milk with the water and extract. Add the flour mixture to the creamed applesauce alternately with the milk mixture, beginning and ending with the flour mixture. Gently fold in the beaten egg whites.