Does anyone have a good brisket recipe?

Question

I want to cook a brisket on the grill. I need a recipe.. Please help!

Answer 1

Make a thick rub with onion soup mix, minced garlic, and mustard seeds, and a touch of dijon mustard. Marinate overight.

Place in tin foil and cook on BBQ. It could take a couple of hours depending on size and how well done you want it. Check often. It will not affect the meat.

Answer 2

1 (8 lb.) beef brisket
2 1/2 c. catsup
3/4 c. ea. brown and white sugar
1 1/2 c. chili sauce
1 1/2 c. wine vinegar
1 1/2 c. water
1 (12 oz.) can beer
3/4 c. fresh lemon juice
1/2 c. prepared mustard
4 tbsp. Worcestershire sauce
2 tbsp. tabasco sauce
2 tbsp. smoke sauce
2 cloves fresh garlic, minced
Salt to taste
Black pepper (optional)

Marinate brisket in sauce overnight in refrigerator turning several times. Wrap brisket in aluminum foil using a drug store wrap or place in foil pan and cover tightly. Place on hot grill or if using a grill with exposed charcoal; place 6 inches from coals. Allow 4 hours for brisket of this size to cook. Rotate every hour. For best results use a meat thermometer; 170 degrees F. Slice brisket very thinly across the grain at an angle.

Good Luck!

Answer 3

Here is a collection of brisket recipes from texas beef

http://www.txbeef.org/recipes.php3?Brisket

Here is a description of what is on the site.

Baked Beef Brisket .... Brisket without the barbeque.
Beef Brisket with Fruited Onion Marmalade .... Great entertaining on a budget.
Chipotle Spiked Crockpot Brisket .... This recipe is cooked over 2 days but is well worth the effort.
Corned Beef & Cabbage with Red Currant-Mustard Sauce .... Tastes delicious and it's easy enough for a weeknight slow cooker meal.
Couldn't Be Easier Brisket .... The name says it all!
Ginger Beef Brisket with Dried Fruits .... Dried fruits and ginger create amazing flavor for this brisket recipe.
Mustard Glazed Brisket .... Starts on the stove top, finishes in the oven for tender every time.
Oven Texas BBQ Beef Brisket .... Stay indoors and keep your cool to create this wonderful brisket.
Peppered Beef Brisket .... Overnight marinating makes for lots of flavor.
Stuffed Cabbage Rolls .... Perfect for corned beef leftovers.
Texas BBQ Brisket .... An oven version of a Texas favorite.
Texas Smoked Barbecue Brisket .... The time you invest in this brisket will pay big dividends.
Texas-Style Beef Brisket .... Although this recipe requires a covered grill and lots of time, it is worth the effort.

Answer 4

yes. it is really easy.
number one, allow 6 hours for cooking at least, depending on the size of the brisket. but, that has been the average for us.
1. make your fire low, if you have a temperature guage, then the best temp is around 250 degrees, give or take 25 degrees. place the coals only on one side of the pit, place brisket farthest from the heat on the rack.
2. when you have the grill ready and the temperature is steady, then place the brisket, FAT side UP.
3. use smoking wood chips like mesquite or hickory for extra flavor. and a metal can filled with water, placed on one side of the pit.
4. if using charcoal, you will want to have access to your coals in the pit, so that you can add more if the temperature starts to fall below 200 degrees. get a barbecue pit that allows easy access during cooking, like multiple racks or a side-door.
5. make some barbecue sauce or buy some. we typically buy some, then add a little beer and some of our favorite seasonings like garlic, to help tenderize the meat while cooking. drizzle or brush on the barbecue sauce during the last stage of cooking, last 1-2 hours. this is so you won't contaminate your brush with raw meat. do not turn the brisket over, keep fat side up! do not pierce the meat either! use heavy-duty tongs.... but, baste with sauce every 20 mins or so. if the bottom of the brisket starts to harden too much, then place the brisket on some aluminum foil, making sure the juices can drip to escape.
...most people will sear the meat before slow cooking, that means, to cook both sides on high heat long enough to create a hard skin, not that thick, just enough to trap the natural juices inside, so it won't dry out too much during cooking. usually about 5 mins on each side. you can easily do this indoors on a griddle or the BROIL setting on your oven.
..when the juices run clear and you have check the inside for doneness to your preferences, place on a large cutting surface, and slice the meat AGAINST the grain. heat up some fresh sauce and drizzle over the meat on the serving plate and enjoy! chop up the leftovers, if any, for easy sandwiches later. store in the fridge in a zip-lock bag. trust me, it will get eaten before you know it.

Answer 5

Apple Cider Brisket***

Ingredients:
3 onions
6 pounds brisket
2 cups apple cider
1/2 cup molasses
6 cloves garlic
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
Kosher salt
Black pepper


Directions:

Heat oven to 325 degrees. Place thinly sliced onions in bottom of roasting pan. Place brisket on top of onions. Add molasses, thinly sliced garlic, rosemary and thyme on and around brisket. Season with salt and freshly ground black pepper. Roast, covered, until fork tender, about 3 hours. Cool, place in refrigerator overnight. Remove brisket from liquid, skim fat and discard. Slice thin against grain.

To serve: Return brisket slices to liquid and heat.

This recipe for Apple Cider Brisket serves/makes 8

Beef Brisket***

Ingredients:
5 pounds beef brisket
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound carrots -- peeled & sliced
4 pounds new potatoes
2 cups water
1/4 cup Worcestershire sauce
1 envelope dry onion soup mix


Directions:

Trim fat from brisket; place brisket in a large Dutch oven. Sprinkle with salt and pepper. Add carrot, new potatoes, water and Worcestershire sauce; sprinkle with soup mix. Cover and bake at 350F degrees for 4 hours.

This recipe for Beef Brisket serves/makes 8

Answer 6

Rub with vinegar, Then salt, pepper and garlic powder. Wrap with heavy duty foil several times. Place over med-low heat, fat side up for 6-8 hours depending on size and desired tenderness.
did you know that brisket is the same cut used for Pastrami?

Answer 7

The secret is slow cooking. My mom wraps hers in aluminum foil and covers it with garlic and onions. Then she puts in in a baking pan and places it on the grill. It takes her all day on the grill, but it's worth it. Also, another tip. Let it cool completely before you slice it. She sometimes puts it in the fridge for an hour or so to make sure it slices well.

Answer 8

TEXAS-STYLE BARBECUED BEEF BRISKET

1 whole beef brisket (9 to 10 lb.) trimmed

MOP SAUCE:

5 slices bacon, minced
1 c. minced onions
1 1/2 c. beef broth
1/4 c. vegetable oil
1/2 lemon, quartered
2 tbsp. chopped fresh thyme or 1 tsp. dried
1/2 tsp. salt
1/2 tsp. freshly ground pepper

DRY RUB:

2 tbsp. seasoned salt
1 tbsp. cracked black peppercorns
1 tbsp. cracked white peppercorns (I substitute ground white pepper)
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika

1 tbsp. sugar
1 tbsp. distilled white vinegar
10 lb. charcoal briquettes
4 c. mesquite wood chips

Prepare grill. Soak mesquite chips in water to cover.
Mop Sauce: Cook bacon in medium skillet over medium heat until translucent, about 2 to 3 minutes. Add onions and continue cooking until onions are lightly browned, about 5 minutes. Transfer bacon and onions to medium saucepan; add beef broth, oil, lemon, thyme, salt and pepper. Simmer over low heat to blend flavors, 15 minutes. Set aside.

Dry Rub: While sauce is simmering, combine all ingredients in bowl. Rub dry rub over entire brisket until coated. Sprinkle brisket on both sides with sugar, then vinegar.

To Cook: When coals are covered with white ash, add wood chips. When ash begins to form on the wood chips, close vents on grill half way. Place small pan filled with water on one side of grill bottom. Place the brisket on grill directly over drip pan. Cook covered 2 hours, turning once halfway through. Continue cooking covered 2 hours more, basting with mop sauce and turning every 30 minutes. (To keep the grill at the proper temperature, replenish with additional hot coals and wood chips as needed, usually when the meat is turned.)

Preheat oven to 250 degrees. Wrap brisket tightly in heavy foil and place in a roasting pan in the oven. Bake 6 hours or until tender enough to cut with a fork. Carve meat in thin slices across grain to serve.

Answer 9

go to allrecipes.com!