Originally posted by FamilyCorner in the Nov. 2002 WFD thread.
3 lb Brisket
1 c Stewed tomatoes
1 Onion soup mix
2 c Water
6 Ginger snap cookies.
Salt & pepper; to taste
It is easy, makes its' own great gravy and tastes even better as leftovers. This can be cooked either in slow cooker or the oven.
Either way, put in the brisket, mix the onion soup with 2 cups of water and pour it over the meat. Pour the can of stewed tomatoes over the brisket. Place the cookies in the liquid, not on the meat. You can break them up to fit. Seal the pan securely with aluminum foil. (If in a slow cooker just put on the lid.) Bake at 325 for three hours without peeking !! Take out the meat, and slice it thinly against the grain and return it to the pan with the gravy. Reseal and bake at 225 for about one hour. Make sure all the meat slices are covered by the liquid so the meat does not dry out.
This is tender and delicious. The gravy is great over rice or wide noodles.
Note: I make mine in the oven, haven't tried the crockpot
I do my brisket on the grill. I buy the large "packer trim" whole brisket.
Trim as much outer fat off as you can, but don't worry about the layer of fat between the 2 lean parts. If you trim this you will end up with 2 slabs of brisket (which is ok). Take a gook rib rub (I use Head Country Dry Rub) and liberally coat the entire brisket. Let is sit while you fire up the grill. In addition to the charcoal, I always add some hickory or fruitwood (not the chips, actual pieces of tree). While the fire is still HOT, sear the brisket on both sides, move it away from the fire and close the lid. Let cook about 30 minutes, bring in and wrap in heavy duty foil. Put it back on the grill and close the lid. Let it cook for 3 to 4 hours.
It will be tender and juicy and most remaining fat will have melted out. Slice across the grain, and enjoy!!!
Originally posted by Jeannie in March 2003 WFD Thread
Jeannie's Texas Oven Brisket
1 piece brisket
1 cup your favorite bbq sauce.. ( I use KC Masterpiece)
1/4 cup Worcestershire sauce
2 Tbl liquid smoke if you're not using KCMasterpiece
1T garlic powder
2t celery salt
2t lemon pepper
1 t salt
1 cup chopped onion
1/2 cup water
Preheat the oven to 300 degrees
In a large pyrex or corning ware dish, mix all ingredients.
Put in the brisket... turn to coat with sauce
Cook fat side up....
Seal well with foil
Bake 5-6 hours.. I find 5 hours is just enough as a rule.
Remove from oven, let sit about 30 min before slicing
* 4 to 6 lb. Fresh beef brisket, well trimmed, but leave a little fat
* 1 C Barbecue sauce (your favorite) [ I use KC Masterpiece original]
* 1/4 C Worcestershire sauce
* 1/4 C Liquid smoke (Colgin's is best) [ I don't use because KC Masterpiece has just the right amount of smokey taste for me.....If you really like extra smokey then use it]
* 1 T Garlic powder
* 2 t Celery salt
* 2 t Lemon pepper
* 1 t Salt
* 1 C Chopped onion
* 1/2 C Water
Preheat oven to 275-300 ?F.-
In a large Pyrex baking dish, thoroughly mix all ingredients
for sauce. Put the brisket in the baking dish, and turn it
over once to coat it with the sauce. Seal the dish with
heavy-duty aluminum foil.
Bake at 275 degrees for 5 to 6 hours. Remove from oven and allow to stand for 1 hour before slicing. Slice across the grain, and serve with sauce. Makes 8 to 10 servings.
This recipe works well with a 5- to 6-pound brisket. Be sure
to use a Pyrex baking dish, a corning ware or very heavy
I made a 4 lb one cooked for 5 hrs.......served with Bush's
country baked beans, Niblets corn, and home made
coleslaw..( 1 pkg of chopped cabbage..red and green with
carrot, some Hidden Valley ranch Coleslaw dressing thinned
a little with pineapple juice....about 3 tablespoons per half
bottle or so)
10 pounds of untrimmed beef brisket
1 can of beer
1 large onion, quartered
2 cloves of garlic, minced
3 teaspoon salt
3 teaspoon black pepper
2 – 18 oz bottle of hickory smoke flavored BBQ sauce (We prefer KC Masterpiece brand)
1 cup blackstrap molasses
2 tablespoon liquid smoke (Hickory)
1. Preheat the oven to 250 degrees F (120 degrees C).
2. Place brisket in a large roasting pan (disposable aluminum foil pan is fine). Pour beer over the meat, and place onion sections on top. Season with garlic, salt and pepper. Combine the barbeque sauce, molasses and liquid smoke; pour over the roast. Cover pan with aluminum foil, tightly to ensure a good seal.
3. Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain into 1/8 inch slices.
I use hickory or mesquite liquid smoke, whichever is handy but we prefer hickory for this dish.
This brisket can be made the day before. Slice it when cold, put extra sauce over it, and bake it the next day for about an hour, to heat it up
Great on Kaiser rolls with coleslaw and homemade baked beans, same day or as leftovers.
Leftovers can be sliced and separated into smaller portions and frozen after cooking for quick dinners.
As with all slow cook brisket recipes, ovens, cuts and fat content vary. Watch closely to avoid drying the meat. Cook until "Fork Tender".