Ms Vickies Louisiana Brisket With Marinade Recipes

MS. VICKIE'S LOUISIANA BRISKET WITH MARINADE RECIPE

Steps:

• Rinse brisket under cold water.
• Place in large braising pan.
• Mix remaining ingredients. Pour over meat.
• Bake at 350 degrees until tender, 5-6 hours.

BRISKET MARINADE

Steps:

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

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.

CLASSIC SMOKED BRISKET

Steps:

• Follow these easy tips for a successful and tasty brisket.
• Choice has a fair amount of marbling (fat to meat ratio) while Prime seems to have the best in terms of balance and flavor. Some people swear by Wagyu, but the fat ratio is too high for what you pay for in our opinion. Select won't give you enough fat or flavor and is easy to dry out during a long smoke.
• You want only about ¼ inch of fat on the surface of the brisket. Excess fat can prevent or delay the formation of the pellicle which is the hard layer that forms while heat is applied to the meat. The pellicle holds the glaze formed by the dissolving spices which eventually form the bark.
• Nut woods like hickory, oak, mesquite, and pecan tend to generate more smoke and stronger smoke flavors than fruit hardwoods like apple and cherry.
• We recommend using our Texas Mesquite Hardwood Pellets with this recipe which contains a blend of Mesquite, Hickory, and Pecan hardwoods.
• This recipe uses the Louisiana Grills Beef and Brisket Rub seasoning.
• Turn your Louisiana Grill to smoke mode, let the fire catch and then set your grill to 225°F.
• While your grill is heating up, trim your brisket of excess fat (you'll want to leave about ¼ of an inch of fat so the meat stays moist during the long cooking process) , and season with your favorite rub - whatever floats your boat! Place your brisket on the grates of the grill, fat side up. Let it smoke for about 8 - 10 hours, or until the internal temperature reaches 190°F.
• Wrap in pink butcher paper and then wrap that in a towel. Let it rest in the cooler for up to an hour so the juices can sit.
• Slice against the grain and enjoy!
• Cooler
• Pink Butcher Paper
• Towel
• To speed up The Stall (the point during the cook where the internal temperature stalls for a long period of time before rising again) try wrapping your brisket tightly in aluminum foil or pink butcher paper with a little bit of liquid inside (beef stock is good) and throw back on the grill until it reaches your desired temperature.
• Paleo