Sunday, November 21, 2010

What are the plain basics for cooking a brisket?

I have a 9.15 pound brisket I need to cook. I have a foil pan, and three bottles of marinade. I even have an oven.. : )

- I just don't have a clue how to cook it and the thing is, I told my husband I knew how... so tommorow or the next day, he's anticipating a brisket dinner.

Can someone please give the the basics for cooking this? Like oven time and temp? Covering it with foil or not? I'd rather slow cook it if that's an option - I hear you get more flavor that way.

Thanks in advance!What are the plain basics for cooking a brisket?
good spice rub goes on the night before cooking

cook it at low temp for a long time. 275 for 8 hours or so.

Sauce goes on AFTER . No matter what anyone else says, it goes on AFTER

That is the basics. Everything else is preference.What are the plain basics for cooking a brisket?

1 (4-6 lb.) beef brisket (fresh)

Celery salt

Garlic salt

Onion salt

Chili powder

1bottle Liquid Smoke

1 bottle BBQ sauce (optional)

Put brisket in 13';x9'; baking pan (put in fat side up). Heavily season with above seasonings to cover top of meat. Pour Liquid Smoke around meat. Tightly cover with foil and bake at 275 degrees for 4 hours. Remove from oven and pour off drippings (there will be plenty). Pour BBQ sauce over top of meat and cover; return to oven for 1 hour more. Remove and slice thinly across meat. Super.
i suggest you slow book it as i find brisket a touch cut. and once you slow break down the meat, it will be oh so tender so go ahead, slow cook it, and plus, you'll get more flavor!
Brisket is a less-tender cut of beef.

The cooking philosophy for these cuts is ';low and slow';

Low temperatures and slow (a lot of time).

You can wet cook it in a liquid... or dry cook it in the oven.

What I like to do with brisket is to bake it low and slow...

This is adapted from smoking a brisket. Typically, bbq joints smoke their brisket anywhere from 200 to 250F.

The night before...

apply a very light coating of mustard and sprinkle with salt, pepper, garlic salt (or use your favorite seasoned salt)...

The day of...

Apply a coating of brown sugar to all sides... (mix 1/2 cup brown sugar and a little mustard (1 Tablespoon))

Bake at 200F for 8 hours

If you like, the last hour add a bottle of bbq sauce and let it cook.

It's surprisingly simple. It's almost a ';set it and forget it'; meal.

No need to use an aluminum foil tent since you're slow cooking below boiling so juices don't readily evaporate.
Do you have a slow cooker?

If you do the way that I make mine is I put the brisket into the slow cooker add seasonings and 1 cup of water turn on low and let it go all day 9-10 hours or on high 4-5 hours.

Serve with potaotes and a salad and you are good to go.
Low %26amp; slow (275 degrees for 8-10 hours) for a piece that large. I cover mine for most of the cooking %26amp; uncover the last 30 minutes or so.

Bubbie's (Grandma) Brisket

3 lb brisket

salt, pepper, garlic powder, onion powder (at least 1-2 tsp each)

1 packet onion soup mix

2 1/2 c. water*

Preheat oven to 275 degrees. Season meat with seasonings, allow to marinate 30 minutes. Meanwhile, dissolve soup mix in water, add more seasonings (except salt), pour into roasting pan. Add meat, cover. Roast 3 hours then uncover %26amp; roast 30 minutes more. Meat should be very tender when you pierce it with a fork.

Remove meat to a cutting board %26amp; let sit 15 minutes then cut into thin slices. Strain liquid %26amp; thicken if desired.

*If you do not have at least 1/2 inch of liquid in the bottom of the pan, mix another pack of soup mix %26amp; water %26amp; add to pan until you have 1/2 inch of liquid. This is necessary to ensure the meat does not dry out.
here is what I do and it is darn good

You say you have the marinade already, put it in a pan or dish and cover it with the marinade for 24 hours in the fridge. add water if it doesn't cover it completely

I use ';Claude's'; Marinade and rub they have several flavors to choose from.

after this drain the marinade off, and apply the rub (Claude's)

and wrap it with foil, good and tight. Cook at 275-300 for 2.5-3 hours

Unwrap and continue cooking in pan for additional 1.5-2 hours.

I cook mine on a smoker, and monitor it the whole time to keep the heat consistent. Also to make sure it's not overcooking and drying out. If this starts to happen I recover it

Since your doing it in an oven I would recommend you leave it covered the whole time. The reason, I uncover mine is to let the smoke get to it.

I cooked 6 at one time for a wedding a couple years ago, and they turned out fantastic, I have been wanting to cook another for a while now.

Thanks for inspiring me I think I will now!
Barbecued Beef Brisket

2 cups Jack Daniel's Original No. 7 barbecue sauce

1 medium onion, cut into wedges

3 Wyler's Beef-Flavor Bouillon Cubes or 3 teaspoons


Beef-Flavor Bouillon Granules

1 3- to 4-pound boneless beef brisket roast

Sandwich buns

Prep Time: 15 minutes | Cook Time: 6 to 7 hours

In bottom of cooker, combine 1 cup barbecue sauce,

onion and bouillon cubes. Place beef brisket on top.

Cover; cook on low setting 6 to 7 hours or until

brisket shreds easily. Remove brisket from cooker;

reserve 1 cup cooking juices. Remove fat layer and

shred meat. Return meat to cooker along with reserved

meat juices and remaining barbecue sauce. Mix well;

adding more barbecue sauce if needed. Cook meat

mixture on high setting until hot. Serve on sandwich


Makes 6 servings

Brisket slow cooker

1 Tbs. dried thyme leaves

1 Tbs. paprika

2 tsp. freshly ground black pepper

2 tsp. salt

1 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. cayenne pepper

1/2 tsp. ground cumin

3 lb. beef brisket, trimmed of fat

1/2 tsp. liquid smoke flavoring

2 Tbs. Worcestershire sauce

1 1/2 C. barbecue sauce

1. Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne,

and cumin in a small bowl set aside.

2. Rub brisket all over with liquid smoke, then rub with spice mixture.

3. Pour Worcestershire and barbecue sauces into a slow cooker place beef on top.

4. Cover, and cook on low 8-10 hours, until fork tender.

Yield: 8 servings

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