Brisket Marinade Recipes

BEEF BRISKET MARINADE

Steps:

• Mix all ingredients.
• Marinate brisket 8-24 hours( I like to use an oven roasting bag).
• Slow roast 4- 5 hours at 250 degrees.
• Allow the brisket to rest before slicing thinly across the grain.

OVERNIGHT BRISKET MARINADE

Steps:

• Remove brisket from marinade. In a medium saucepan, boil the marinade for 5 minutes to use as a mop .

BRISKET MARINADE

Steps:

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

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.

FAVORITE MARINATED BRISKET

Steps:

• Mix the first 5 ingredients; rub over brisket. Mix water, chili sauce, soy sauce and syrup; pour 2-1/2 cups into a bowl or shallow dish. Add brisket and turn to coat. Cover and refrigerate at least 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 350°. Place onions in an ovenproof Dutch oven. Drain beef, discarding marinade in bowl. Place brisket over onions; arrange potatoes around meat. Pour remaining marinade over the top., Bake, covered, until meat is tender, 2-1/2 to 3 hours. Remove brisket and potatoes to a serving plate. Skim fat from cooking juices. Cut diagonally across the grain into thin slices. Serve meat and potatoes with cooking juices. Freeze option: Using a slotted spoon, remove vegetables to a bowl to cool. Transfer whole brisket and cooking juices to a greased 13x9-in. dish; cool completely. Add vegetables. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat brisket and vegetables, covered, until a thermometer inserted in center reads 165°, about 1 hour. Thinly slice meat across the grain. Serve meat and potatoes with cooking juices.

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.

MARINATED BEEF BRISKET

Steps:

• Carefully slit just one end of the Cryovac bag, and remove the brisket, saving the bag.
• Rinse off the brisket, trim off any surface that looks like age, but leave on as much of the fat as possible, rinse again, and set aside.
• Rinse out bag, and set aside.
• You will be using it to marinate the meat if you don't have any giant food-safe bags.
• Alternately, you can use a roasting bag, such as the ones made by Reynolds.
• Do not use a garbage bag.
• They are not food-safe!
• Combine all of the liquid ingredients in a small bowl, except for the olive oil, and stir to combine.
• Add all of the dry ingredients, and stir to dissolve whatever is likely to dissolve.
• Start with the minimal amounts of spices, and work your way upward, stirring and tasting as you go.
• The marinade should be quite spicy!
• Whisk the olive oil into the marinade.
• Return the brisket to the Cryovac bag, and add the marinade, letting it drizzle down the sides of the meat.
• Squeeze out as much air as possible, and staple the end shut; the easiest way to do this is to fill the sink with water and let the water help do the squeezing.
• Massage the marinade into the meat, seal the Cryovac bag into a garbage bag to contain leaks, and it WILL leak!
• Place in the refrigerator, and marinate in refrigerator for at least 2 days, preferably longer, up to 5 days, massaging and turning over 2-3 times a day.
• Fold together the edge of 2 large pieces of heavy-duty foil to make a single piece large enough to enclose meat.
• Place the meat and marinade on the foil, seal it in, folding up all edges to seal.
• Alternately, place meat and the marinade in a large roasting bag, squeeze out air, and close the bag (I thought of this after the fact, of course!).
• Place meat on a rack in a roasting pan, fat side up so it will self baste, and roast in a 250-275 degree F for about 4-5 hours, until it reaches an internal temperature of about 130 degrees F on an instant-read thermometer.
• Carefully cut open the bag to expose meat, being careful not to burn yourself with the hot juices.
• Poke a couple hole in the bottom to let juices drain into the pan, and pull out bag or foil from under the meat, letting meat rest on the roasting rack.
• Return to oven, and continue roasting until internal temperature of meat reaches 150 degrees F, about another 1 hour or less.
• The meat will be pretty well done, but it will still be juicy due to the slow cooking.
• Remove roasting pan from oven, and allow brisket to rest at least 15 minutes before cutting.
• Trim off and discard all external fat before carving across the grain.
• Strain and degrease the pan drippings to use for jus or gravy.
• The drippings will be WAY TOO SALTY and SPICY to use as-is, so dilute to taste with low-sodium canned chicken broth and water before using or freezing.
• I ended up needing 2 cans of chicken broth and 4 cups of water to dilute 4 cups of drippings, and the jus was still very tasty!

BEER BRISKET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
• Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.

MARINATED BEEF BRISKET

Steps:

• Whisk first 8 ingredients together in medium bowl. Place brisket in glass baking dish or other nonreactive container. Pour liquid over meat and turn meat to coat. Cover meat and refrigerate 12 hours or over night. You can marinate this up to 24 hours in refrigerator if desired.
• Preheat oven to 350°F.
• Place marinated meat in roasting pan. Reserve marinade. Roast meat, uncovered, for 1 hour.
• Reduce oven temperature to 300°F Pour reserved marinade over meat. Cover tightly and roast undisturbed for 3 hours.
• Let brisket stand 15 minutes before slicing thinly against grain. Serve with juice from the roasting pan. This is even better is roasted the day before serving. Slice meat and return it to pan juices. Store covered in refrigerator. Heat in 300°F oven until heated through, about 40 minutes.

CUTS-LIKE-BUTTER BBQ BRISKET

Steps:

• Preheat oven to 300°. Place brisket, fat side up, in a large roasting pan. Pour marinade over brisket. Bake, covered, for 4 hours. Combine remaining ingredients; sprinkle over brisket. Bake, covered, until tender, 2-4 hours longer (a thermometer inserted in brisket should read about 200°)., Preheat broiler; uncover brisket. Broil 3-4 in. from heat until fat is bubbly and slightly charred, 4-5 minutes. Cut diagonally across the grain into thin slices. If desired, skim fat from cooking juices and serve with brisket.

SLOW COOKER BEEF BRISKET

Steps:

• Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
• Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
• Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
• Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
• Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
• Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
• Preheat the oven's broiler.
• Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
• Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
• Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.