to make the oven baked sweet potato fries, preheat oven to 400\u00b0F
b>oven heat oil over medium-high heat. Carefully add beef brisket
Saturate brisket with seasonings and sauces.
Cover with foil and refrigerate overnight.
Bake in preheated oven at 250\u00b0 for 6 to 8 hours in covered Dutch oven.
Saturate brisket with seasonings and sauces.
Cover with foil and refrigerate overnight.
Wrap brisket up tightly in foil with soup mix sprinkled on top.
Bake at 200\u00b0 for 6 hours.
First Day:
Sprinkle garlic salt, celery salt and liquid smoke over brisket.
Marinate in Ziploc bag for 24 hours in refrigerator.
Mix all ingredients together. Pour over brisket. Cover with foil. Bake at 350\u00b0 for 3 to 4 hours.
Brown your hamburger meat.
Mix with all ingredients.
Bake in oven for about 30 minutes.
Cook some rice to put over it.
Preheat oven to 350 dg. and place brisket fat side up in baking
owl. Triple or quadruple the recipe and keep the rest in
les all over brisket. Rub entire surface of brisket with 1
he excess fat from the brisket. Poke a lot of holes
Set oven to 325 degrees.
Grease
In a large foil-lined baking dish, place brisket.
Cover meaty side of brisket with brown sugar (massage in).
Then cover with garlic salt until white.
Turn meat over (fatty side up) and repeat previous steps.
Make sure that it is covered white with garlic salt.
Bake in oven on top rack uncovered and fatty side up at 350\u00b0 for 2 hours for small brisket, 4 hours for large brisket.
Slice and serve as sandwiches or with a meal.
Slice the onions and put in the bottom of a roaster.
Sprinkle with paprika and Lawry's salt.
Trim the brisket some and place, fat side up, on top of the onions and sprinkle more paprika and Lawry's salt on top.
Place in a 450\u00b0 to 500\u00b0 oven, uncovered, for 1/2 hour.
Pour a bottle of Pepsi-Cola over the roast and reduce the oven heat to 325\u00b0.
Cover with foil and bake until fork-tender, 2 1/2 to 3 1/2 hours, depending on size of brisket.
Put brisket (any size) in pan.
Pour 1/2 bottle of Woods Cook-In sauce.
Bake, uncovered, at 275\u00b0
for 3 hours.
Turn brisket over.
Pour on other 1/2 bottle of Cook-In sauce.
Cover with foil.
Cook 3 more hours at 275\u00b0.
Cool.
Lift from liquid. Wrap in foil.
Refrigerate 24 hours or more.
Heat in oven.
Slice and serve.
Trim away excess fat from brisket, pierce both sides of brisket with fork and sprinkle moderately with tenderizer.
Place in roasting pan large enough for meat to lay flat.
Blend together all the above ingredients and pour over meat.
Cover and refrigerate 6 hours or overnight.
Bake tightly closed at 300\u00b0 for 4 1/2 to 5 1/2 hours until tender.
Slice in thin slices across the grain.
Great served with Potato salad, green beans or baked beans.
Preheat oven to 500 degrees F.<
Wash brisket; pat dry with paper towel.
Place in a large, glass, deep baking dish (9 x 11-inch or larger), with the lean side down in pan.
Use amount of seasoning according to taste. Cover with foil and bake in a 325\u00b0 preheated oven for at least 2 hours.
Turn brisket, fat side down.
Continue to cook covered for at least 2 more hours or until done.
Preheat oven to 325.
Place brisket on a large piece of foil in a baking dish. Pour other ingredients over it. Seal foil.
Bake at 325\u00b0F for 3 - 3/12 hours until meat is tender.
Slice against the grain.
NOTE: Just made a wonderful discovery! I had some leftovers that I had frozen a while ago. I thawed the leftovers out, shopped it very fine, and put it in a pot with about 1/2 cup of BBQ sauce (any kind you like.) And voila! BBQ brisket sandwiches. The kids LOVED them.