b>oven heat oil over medium-high heat. Carefully add beef brisket
owl. Triple or quadruple the recipe and keep the rest in
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.
Top a cookie sheet with a long length of heavy duty foil.
Place brisket fat side down in the middle of the foil.
Sprinkle brisket with soup mix, then top with BBQ sauce.
Fold aluminum foil over brisket and fold closed, then seal ends tightly.
Bake in 275 degree oven for five hours.
There is no need to baste, turn or check on the brisket.
Remove from oven and allow meat to rest for 15 minutes before serving.
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.
Preheat the oven to 275F DEGREES.
in
Preheat oven to 350 dg. and place brisket fat side up in baking
n a small bowl (except brisket).
Line a baking pan
Preheat oven to 325 degrees F (165 degrees C).
Place the beef brisket in a baking dish. In a bowl, mix the onion soup mix, diced tomatoes and green chiles, tomato sauce, and garlic powder. Pour over the brisket.
Loosely cover the brisket with foil. Bake 3 hours in the preheated oven, or to an internal temperature of at least 145 degrees F (63 degrees C).
Preheat oven to 375 degrees.
Spread half of onions in roasting pan;lay brisket on top.
Mix chili sauce, soup mix and wine.
Pour over meat and top with rest of onions.
Cover and bake at 375 degrees for 4 hours.
Remove brisket, place on cutting board and bring to room temperature.
Pour pan juices into a bowl.
Slice the brisket, return to roasting pan and pour juices over slices.
Return to oven and cook 2 more hours; Serve.
Mix together salt, pepper, mustard, Lea & Perrins, brown sugar, Tabasco, garlic powder, liquid smoke, catsup and red pepper.
Pour mixture over brisket.
Wrap in heavy foil and fasten loosely.
Bake at 250\u00b0 to 300\u00b0 for 4 1/2 to 5 hours.
After brisket cooks, slice thinly and spread sauce from brisket over each slice.
Delicious.
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.
nd absorbent sheet from frozen brisket (I forgot once, and didn
Combine the first seven ingredients and pour over the brisket. Allow to marinate for 24 hours in the refrigerator.
When ready to bake, place the beef brisket in a roasting pan and pour the marinade over it.
Cover the pan with a lid or foil and bake in a 325 degree oven for 4 hours or until tender.
Transfer the beef to a cutting board and slice against the grain. Pour some of the liquid back onto the meat to keep it moist. Save the juice to pour on any leftovers.
Trim fat from brisket.
Sprinkle meat liberally with all the salts.
Line a baking pan with enough foil to seal over the meat.
Put meat on foil lined pan and pour the whole bottle of liquid smoke over the meat.
Seal the foil and refrigerate overnight.
The next day drain the meat and sprinkle with worcestershire sauce.
Cover with the foil.
Bake 6 hours in a 250 degree oven.
Open foil and pour on the whole bottle of barbecue sauce and bake 1 hour longer.
Enjoy!
Trim excess fat from meat.
Place in large baking pan and pour liquid smoke over it with a heavy hand.
A large brisket will take almost all of a 5 ounce bottle.
Cover tightly with foil and cook in a 275\u00b0 oven all night.
remove foil, baste with juices and let stand.
It will be very tender and tasty.
Rub brisket with salt.
Place in a 9x13 baking pan.
Mix rest of ingredients and pour over beef.
Cover and bake in 325\u00b0 oven about 3 hours.
Slice on the diagonal and serve with pan juices.
Preheat oven to 325\u00b0.
Put all ingredients in bottom of foil lined pan.
Close foil tightly and bake for 2 or 3 hours or until brisket is tender.
Let set for 10 minutes, then slice and eat.
Preheat oven to 325 degrees.
Season brisket liberally on both sides with
uch fat as possible from brisket.
Place in a large