b>rub. Set aside.
Rub the remaining espresso rub all sides of the brisket
Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate
ix together all rub ingredients.
Rinse brisket under cold water
er brisket. Rub entire surface of brisket with 1 T salt. Wrap brisket in
lan to grill, combine the rub ingredients in a bowl. Apply
Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.
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.
ame up with the following recipe.
Remove the pork from
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.
spice grinder, combine the brisket rub ingredients and grind together until
Mix all ingredients together and rub on all sides of brisket. Place in plastic bag and refrigerate overnight, turning meat once. Wrap brisket in foil and place in deep pan.
Bake 3 hours (or until tender) at 300\u00b0.
Brown on grill.
Pour liquid smoke over brisket. Rub with onion salt and garlic
Two hours before roasting the brisket; rub the vinegar over all sides
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.
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.
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.
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.
utside generously with the spice rub (recipe is below), pressing it in