1. Take the brisket and cut them in 3
Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate
>rub. Set aside.
Rub the remaining espresso rub all sides of the brisket
Trim brisket leaving 1/2\" layer
up mix together all rub ingredients.
Rinse brisket under cold water
ver brisket. Rub entire surface of brisket with 1 T salt. Wrap brisket in
ke a rub. Reserve 1 T rub for later. Rub brisket with remaining rub. Let
ngredients for the rub,except the vinegar.
Brush the brisket with the
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
Two hours before roasting the brisket; rub the vinegar over all sides
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.
Pour liquid smoke over brisket. Rub with onion salt and garlic
Mix all ingredients except for brisket.
Rub mixture on both sides of brisket; refrigerate over night covered with foil.
Bake at 350 degrees for three and half to four hours with foil covering.
uerkraut and pork always cooked for many hours whether by stove
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.
over and let rise again for 30 minutes.
Preheat oven
ine because as Ree says: \"For Brisket, I sometimes like to use
boil and boil hard for 5 minutes. Leave the brine
ockets.
Mix the ingredients for the apple stuffing.
Stuff