Oven Barbecued PimentÓn Brisket Aka Flood Brisket Recipes

OVEN BARBECUED BEEF BRISKET I

Steps:

• Preheat oven to 325 degrees F (160 degrees).
• Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
• Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
• Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

BARBECUED BRISKET

Steps:

• Place brisket in a large Dutch oven. Add 1/2 cup water. Cover and bake at 325° for 2 hours. , Meanwhile, in a small saucepan, saute onion and garlic in oil until tender. Add the ketchup, vinegar, lemon juice, brown sugar, Worcestershire sauce, cornstarch, paprika, chili powder, salt, pepper and remaining water. Simmer, uncovered, for 1 hour, stirring occasionally. , Add Liquid Smoke; mix well. Drain drippings from Dutch oven. Pour sauce over meat. Cover and bake 1 hour longer or until meat is tender.

OVEN BARBECUED BEEF BRISKET II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a roasting pan, place brisket fat side up. In a small bowl, combine cola beverage, onion soup mix, and chile sauce. Pour chile sauce mixture over brisket.
• Cover, and bake in preheated oven for 3 to 4 hours. Uncover the brisket during the last hour of cooking.

OVEN-BARBECUED PIMENTóN BRISKET

Steps:

• Heat oven to 210 degrees. Combine salt, sugar, cumin, pepper and pimentón in a small bowl. Dry brisket with paper towels and rub all over with spice mixture, pressing slightly to be sure it adheres.
• Put brisket on a baking sheet, and cook in oven 8 to 10 hours, turning every couple of hours, until meat is so tender that it falls off the fork when you try to lift it.
• Remove brisket from oven, trim off any excess fat and slice very thin against the grain. Serve, passing sauce separately.

BBQ BRISKET

Steps:

• Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
• Preheat oven to 350 degrees F.
• Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
• Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
• Yield: about 8 cups
• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Inactive Prep Time: 25 minutes

OVEN BARBECUED BEEF BRISKET

Steps:

• Preheat oven to 300 degrees.
• Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.

BAKED BARBECUED BEEF BRISKET

Steps:

• Combine the garlic powder, onion salt and celery salt; rub over brisket. Place in a shallow bowl; sprinkle with liquid smoke if desired. Turn to coat; cover and refrigerate overnight. , For sauce, in a large saucepan, combine 2 cups water, ketchup, onion, 4 tablespoons Worcestershire sauce, brown sugar, vinegar, celery seed, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Cool; cover and refrigerate., Place the brisket in a Dutch oven; add remaining water and Worcestershire sauce to pan. Cover tightly. Bake at 325° for 1-1/2 hours; drain. , Baste with sauce. Bake, uncovered, until meat is tender, 1-2 hours longer. Let stand for 20 minutes; thinly slice across the grain.

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.

OVEN BARBECUE BRISKET

Steps:

• In a medium glass bowl, stir together the first four ingredients.
• Place the brisket fat side up in a 13x9 inch baking dish lined with aluminum foil.
• Pour the sauce over the brisket and cover with another piece of foil, sealing it with the foil underneath.
• Bake at 350 degrees for 3 hours. Remove and let stand 20 minutes. To serve, slice and pour sauce over meat.

OVEN-BARBECUED PIMENTÓN BRISKET, AKA FLOOD BRISKET

Steps:

• 1. Heat oven to 210 degrees. Combine salt, sugar, cumin, pepper and pimentón in a small bowl. Dry brisket with paper towels and rub all over with spice mixture, pressing slightly to be sure it adheres. 2. Put brisket on a baking sheet, and cook in oven 8 to 10 hours, turning every couple of hours, until meat is so tender that it falls off the fork when you try to lift it. 4. Remove brisket from oven, trim off any excess fat and slice very thin against the grain. Serve, passing sauce separately.