CHER'S CHAR-GRILLED OVEN BRISKET
My family has been bugging me to submit this recipe as they feel it is the best brisket they have ever eaten. To me it is simplicity at its finest but the results are to die for. Cooking time includes marinading time. Hope you enjoy
Provided by Just Cher
Categories Meat
Time P1DT8h20m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Trim as much fat as possible from brisket.
- Place in a large roasting pan (I buy the aluminum throw aways).
- Pour entire bottle of Stubs marinade and beer over brisket.
- Marinade the brisket in the fridge at least 24 hours, turning once or twice.
- When you're ready to cook (early the next day) remove the brisket from the marinade and place on a very hot outdoor grill.
- Sear brisket on both sides till it almost appears blackened (this will not hurt the flavor, only intensifies the juices while baking).
- Discard remaining marinade.
- Place char-grilled brisket on heavy duty foil and wrap very tightly (I actually wrap the brisket twice to avoid losing too much of the juices).
- Place in a 250°F oven and bake for 7 hours.
- Remove the brisket from foil and let rest in its own juices for at least 20 minutes before slicing.
- Serve with your favorite BBQ sauce -- if desired, however, the pan juices spooned over the brisket is out of this world.
SHERRI'S OVEN BRISKET
Great recipe for when you don't have access to a grill! My Mom sent me this recipe in college over 30 years ago and I don't know the source. The last hour of cooking I like to add potatoes, carrots, onions, and a little parsley to bottom of pan. (Time does not include time to marinate.) Enjoy!
Provided by Mrs.Jack
Categories Meat
Time 3h45m
Yield 5 lb. brisket, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a small bowl (except brisket).
- Line a baking pan with enough foil to seal over the meat.
- Brush half of mixture on bottom of foil. Then, place brisket in the pan, fatty side up. Brush the remaining mixture on top of brisket. Cover and seal well.
- Marinate overnight in refrigerator.
- Take out of fridge about 1/2 hour before cooking.
- Bake at 300F for 3-1/2 hours or until tender.
- Take from oven and allow to rest 15 minutes before cutting.
- Scrape marinade off of meat and slice across the grain.
- Note 1: This recipe is good for 4-6 lbs. of brisket. If you are cooking a larger size, adjust amount of marinade accordingly, marinate longer-at least 24 hours, and adjust cooking time. Allow approximately 1/2 hour cooking per 1 lb. at 300°F.
- Note 2: The pan drippings make a wonderful sauce but you will need to skim the fat and/or strain with cheesecloth. Add beef broth and thicken with cornstarch, if needed. Or, just use your favorite barbecue sauce.
Nutrition Facts : Calories 575.1, Fat 48.5, SaturatedFat 19.4, Cholesterol 132.4, Sodium 151.8, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 31
CHEATER'S BRISKET
Urban life makes true barbecue difficult, so grill this brisket over wood chips for the better part of an hour at home, then wrap the meat tightly in foil for an overnight run in the oven.
Provided by Sam Sifton
Time 11h
Yield 12 or more servings
Number Of Ingredients 7
Steps:
- Submerge the wood chips, if using, in a bowl of water and set aside to soak.
- Combine the sugar, paprika, salt, pepper and cumin in a small bowl, then rub all over the brisket, coating it entirely. Set aside at room temperature. (You may apply the rub the night before cooking and allow it to season, wrapped, in the refrigerator.)
- Build a fire on one side of a charcoal grill, or set one of the burners on a gas grill to high. When all coals are covered with gray ash or the gas grill is hot, place the brisket, fat side up, on the cooler side of the grill, add a handful of the soaked wood chips to the hot side and put the cover down. Cook for 15 or 20 minutes. Flip the brisket over, add the second handful of wood chips to the hot side and cook an additional 20 minutes or so. Remove brisket and wrap tightly in foil, fat side up.
- Heat oven to 225. Put the brisket packet in a large roasting pan, and place in the oven to cook, unattended, for the next 9 to 10 hours, until extremely tender. (The internal temperature of the meat will be around 165 degrees.) Unwrap the meat carefully, still in the roasting pan, and save the accumulated juices. Slice against the grain and pour the juice on top of the result. Consider serving with baked beans. Use your own recipe or one from nytimes.com.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 14 grams, Sodium 371 milligrams, Sugar 4 grams
OVEN-BAKED BRISKET
Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g protein.
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