how do you make a brisket so it falls apart?

Question

me and my boyfriend have tried like 3 times and it always comes out awful and rubbery. we fallow directions word for word from foodnetwork.com but it never ever works.

Answer 1

I have been cooking brisket for years. I learned how to cook it from my Jewish mother-in-law - who has been cooking brisket for years and years. The secret to tender brisket is how you cook it - it is not the marinating before hand. You can marinate your brisket of course for extra flavor.

Take your brisket and put in a rosting pan fat side up cover with your sauce (bbq sauce, marinade, wine, whatever your choose to use - I always use Lawrys mesquite marinade, - my mother in-law uses a different sauce). I use the whole bottle. There has to be plently of liquid in the pan with the brisket - brisket needs to be cooked very wet. Cover your pan with aluminum foil and put in a 325 oven and cook for 1 hour per pound. When your brisket is done take it out of the oven and let it cool. Once it has cooled wrap the brisket tightly in aluminum foil and put in refrigerator over night. Take the juices that are in your roasting pan - put in a bowl and stick in the refrigerator also. The next day when your brisket is cold slice thinly against the grain and put back in a pan. Skim the fat off of your reserved juices and cover the sliced brisket with the cooking juices and reheat brisket (covered with aluminum foil) at 300 degrees for about 30 - 40 minutes(depending on the size of the brisket). I promise that you will not be disappointed!!!!!!!!!:)

Answer 2

You have to cook them slow (about 350 degrees) for a long time. I can't remember how many minutes to a pound, but definitely a long time. Three hours are more. Just check it now and then with a fork or something. If it isn't tender leave it on longer. Wait for it to get the way you want it. There is also a certain way to cut it and I can't remember what it is. Maybe someone else will see this answer and be able to tell you. It's either with the grain or against it. If you do the wrong one it will be tough. I wish I could remember the correct way. Also, with any meat, if there's a side with more fat on it that side should be the top side when baking.

Answer 3

Oven-Barbecued Beef Brisket

Prep: 15 minutes
Bake: 3 hours
Ingredients
1 3- to 3 1/2-pound fresh beef brisket
3/4 cup water
1/2 cup chopped onion (1 medium)
3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar or white wine vinegar
1 tablespoon chili powder
1 teaspoon instant beef bouillon granules
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
1-1/2 cups bottled barbecue sauce

Directions
1. Trim fat from meat. Place meat in a 13x9x2-inch baking pan. In a small bowl stir together water, onion, Worcestershire sauce, vinegar, chili powder, bouillon granules, cayenne pepper, and garlic. Pour over meat. Cover with foil. Bake in a 325 degree F oven about 3 hours or until tender, turning once. Remove meat; discard juices. Thinly slice meat across the grain. Place on a serving platter. Serve with barbecue sauce.

2. Makes 10 to 12 servings

Answer 4

On the grill.......
Place brisket on the grill.
smother with worcestershire sauce and spices.
Brown on all sides. Place the brisket in heavy aluminum foil, wrap it very well!
Move all of the charcoal(if using a charcoal grill) to one side of the grill,
place the brisket on the side with no/or little charcoal under it. Let it smoke for hours!!!!!!!!
Turning occasionally so the bottom doesnt burn. This is a no fail "tender" brisket!
My husband and I make it all the time.
Good luck

Answer 5

Just remember Low and Slow. Lower temperature and slow cooking time. Also remember that you must marinate it and keep giving it some marinate along the way. Keep trying and you will get it.

Answer 6

simple, get u a slow cooker:add 1/4 of lemon juice/with rine/add one table spoon of meet tenderizer, and season salt/cook on slow for a about 6 hours,add water when about half way gone,keep water to the top at all times,when about done add vegies any kind,cook til tender,yummy.

Answer 7

marinate it for about 30 minutes in what ever marinade you like,,then put it in an oven at 250 degrees with just enough water to cover the bottom half of it and let that puppy cook all day...i do that with pot roasts and the meat just shreds and is delicious...good luck

Answer 8

marinate it overnight in a bowl full of the marinade, take it out, wrap it in tin foil with plenty of the juices still on it, and throw it on the grill. cook til it is not pink or red.

Answer 9

First you need to marinate it for at least 24 hours, and then it needs long slow cooking.

Answer 10

marinate it and then sloooooowww cook it on a low temp