From Ajs To Daddys Brisket Recipes

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SMOKE DADDY'S BRISKET



Smoke Daddy's Brisket image

Provided by Food Network

Categories     main-dish

Time 8h5m

Yield 30 servings

Number Of Ingredients 2

1 part salt and 1 part ground black pepper
One 15-pound brisket

Steps:

  • Rub the salt and pepper mixture into the brisket. Smoke the brisket for 8 to 10 hours. Trim the brisket then slice and it's ready to serve.

DAD'S BEST BRISKET



Dad's Best Brisket image

Make and share this Dad's Best Brisket recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 6h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

5 -7 lbs beef brisket
celery salt
garlic salt
onion salt
pepper
3 ounces liquid smoke
1/2 cup Worcestershire sauce
salt and pepper
1 (18 ounce) bottle barbecue sauce (I use KC Masterpiece)

Steps:

  • Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke.
  • Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper.
  • Fold sides of foil over to seal; refrigerate overnight.
  • 6 1/2 hour before serving, open foil and season with salt, pepper, and Worcestershire sauce.
  • Reseal and cook in a slow oven at 300 degrees for 5 hours.
  • Uncover and Pour barbecue sauce over brisket.
  • Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.

Nutrition Facts : Calories 558.3, Fat 21.1, SaturatedFat 7.3, Cholesterol 175.8, Sodium 988, Carbohydrate 28.8, Fiber 0.4, Sugar 20.1, Protein 58.7

COUSIN DAVID'S SLOW COOKER BRISKET



Cousin David's Slow Cooker Brisket image

This is a family recipe passed along by my late cousin David. It is so simple...just four ingredients thrown in the slow cooker! Not only is it great to come home to a hot delicious meal...your home will smell wonderful too! It is great with the extra gravy spooned over egg noodles or mashed potatoes.

Provided by DRUMNWRITE

Categories     Main Dish Recipes     Roast Recipes

Time 10h5m

Yield 4

Number Of Ingredients 4

1 (3 pound) beef brisket
2 (12 ounce) bottles chili sauce
1 (1 ounce) envelope dry onion soup mix
2 teaspoons garlic powder

Steps:

  • Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.

Nutrition Facts : Calories 605.9 calories, Carbohydrate 9.4 g, Cholesterol 138.2 mg, Fat 46.6 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 18.2 g, Sodium 923.2 mg, Sugar 2.4 g

EASY BAKED BEEF BRISKET



Easy Baked Beef Brisket image

For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.

Provided by Chef John

Categories     Main Dish Recipes     Roast Recipes

Time 12h15m

Yield 8

Number Of Ingredients 10

3 pounds first-cut brisket (or flat-cut), trimmed of fat
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
2 tablespoons butter
1 large yellow onion, sliced
1 teaspoon kosher salt
4 cloves garlic, sliced
1 tablespoon minced fresh rosemary
1 cup apple juice

Steps:

  • Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
  • Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
  • Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
  • Transfer brisket to a plate and tent with foil.
  • Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
  • Slice brisket across the grain and serve with the gravy.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g

DAD'S BEST BRISKET RECIPE



Dad's Best Brisket Recipe image

Provided by jeknudson

Number Of Ingredients 9

5-7 lbs beef brisket
celery salt
garlic salt
onion salt
pepper
3 ounces liquid smoke
1/2 cup worcestershire sauce
salt and pepper
1 (18 ounce) bottle barbecue sauce (I use Cattleman's)

Steps:

  • Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke. Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper. Fold sides of foil over to seal; refrigerate overnight. 6 1/2 hours before serving, open foil and season with salt, pepper, and Worcestershire sauce. Reseal and cook in a slow oven at 300 degrees for 5 hours. Uncover and Pour barbecue sauce over brisket. Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.

JULIA CHILD'S SMOTHERED BEEF BRISKET



Julia Child's Smothered Beef Brisket image

From her cookbook From Julia Child's Kitchen. The meat can rest after cooking, from 1 to 24 hours or more. Julia notes that brisket is never tender like steak, but should be pleasantly chewable and have a strong beefy flavor.

Provided by echo echo

Categories     One Dish Meal

Time 4h40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 -2 garlic clove, pureed
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 cup olive oil
1/8 teaspoon pepper
4 lbs lean flat 2-inch-thick center-cut beef brisket, trimmed of most fat but leaving 1/8-inch layer on the fatty side
1 1/2 cups sliced onions
1 cup sliced carrot
2 cups fresh Italian plum tomatoes, cored and chopped

Steps:

  • In a small bowl, mash the salt and thyme into the puréed garlic with the flat side of a large kitchen knife.
  • Beat the oil and pepper into the garlic mixture and spread this mixture over both sides of the brisket.
  • Toss the vegetables in a large bowl with a little salt and thyme.
  • Spread half of the vegetable mixture in the bottom of a roasting pan.
  • Place beef, fat side up, on top of the vegetables.
  • Cover with the remaining vegetables.
  • Cover the pan tightly with foil.
  • (This dish may be prepared to this point in advance and refrigerated.).
  • When ready to cook, cook--basting with pan juices every 1/2 hour--in a 300° oven 3-4 hours until a fork goes into the meat easily; by the end of cooking, the meat will have shrunk.
  • **** If you are not serving the meat until the next day, transfer the meat with its vegetables to a smaller pot; degrease the juices and pour them over the brisket and chill, uncovered, until cooled; then cover and keep in the refrigerator up to 2 days. To reheat, put this dish in a 350° oven for 20 minutes, basting 2-3 times with its juices. ****.
  • Remove the beef with its vegetable topping to a cutting board.
  • Pour the juices into a saucepan, degrease, and rapidly boil down almost to a syrup.
  • If you wish, you can thicken the juice into a sauce with 1-1/2 Tbs cornstarch blended with 2 Tbs of either wine or stock.
  • Carve the meat across the grain into thin slanting slices.
  • Accompany each serving of meat with 1-2 spoonfuls sauce and vegetables.

Nutrition Facts : Calories 585, Fat 31.5, SaturatedFat 9.1, Cholesterol 187.5, Sodium 452.3, Carbohydrate 8.4, Fiber 2.1, Sugar 4.3, Protein 63.9

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