3 Day Barbecued Marinated Beef Brisket Recipes

TONY'S SMOKED BEEF BRISKET

Steps:

• In a bowl combine all the dry ingredients and blend well.
• Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4 cup of the rub (see Cook's Note). Let the brisket marinate overnight in the refrigerator.
• Preheat your grill to 250 degrees F using charcoal and hickory.
• Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F.
• Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain.

BUSY DAY BARBEQUE BRISKET

Steps:

• Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
• Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.

MARINATED BEEF BRISKET

Steps:

• Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef.

BARBECUED BEEF BRISKET

Steps:

• In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.

BRISKET MARINADE

Steps:

• In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.

3-DAY BARBECUED MARINATED BEEF BRISKET

Steps:

• First day: Combine liquid smoke, Worcestershire sauce, beef concentrate, garlic and 1 cup barbecue sauce. Marinate brisket in this mixture in the refrigerator overnight, tightly covered.
• Second day: Bake, uncovered, in a 300 degree oven for 4 hours. Cool, wrap tightly in foil, and refrigerate overnight.
• Third day: Remove meat, discard foil, slice brisket across grain and pour remaining barbecue sauce over meat. Reheat at 350 degrees for 30 minutes. Serve with sauce.

THE ONE AND ONLY BARBECUED BRISKET

Steps:

• The day before serving pat the dry rub into every pore on the brisket and place in a large bag, or wrap tightly in plastic wrap, to marinate overnight.
• Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210ºF.
• Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.
• Maintain pit temperature between 180º and 220º and smoke 1 hour to 1 1/4 hours per pound.
• Every hour or so, if you have to use mop sauce you may do so.
• (The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.
• Cut the fatty top section away from the top section and the second section.
• Slice both brisket sections across the grain.
• Serve the barbeque sauce on the side, not on the meat.