How do you cook a brisket?

Question

I have a two pound brisket, I want to cook it barbecue style, how do I do it?

Answer 1

Barbecued Beef Brisket
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
6 tablespoons vegetable oil, divided
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced
1 fresh beef brisket (2 to 2-1/2 pounds), trimmed
Prepare grill for indirect heat. In a saucepan, combine the brown sugar, ketchup, water, vinegar, 4 tablespoons oil, corn syrup, mustard, horseradish and garlic. Cook and stir over medium heat for 3-4 minutes or until sugar is dissolved. Pour mixture into a disposable aluminum pan; set aside. In a large skillet, brown brisket on both sides in remaining oil. Place brisket in pan; turn to coat with sauce. Cover pan tightly with foil.
Grill, covered, over indirect medium heat for 1 hour. Add 10 briquettes to coals. Cover and grill about 1-1/4 hours longer, adding more briquettes if needed, or until meat is fork-tender. Slice beef; serve with pan drippings. Yield: 6 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.

Answer 2

Tonya's Barbecued Brisket

Here's a favorite beef brisket recipe from Tonya.
INGREDIENTS:

* beef brisket
* seasonings

PREPARATION:
Brisket is a large piece of chest beef. It's generally pretty fatty when you buy it in the store, so it helps to trim a lot of the fat off the brisket when you get it from the package. It's a cut that benefits from long, slow, moist cooking.

A lot of times what I'll do is season my brisket, then being as I don't have a smoker, I'll put it on my charcoal grill with some smoke chips on there. Mesquite is the chip of choice around here. Have the coals low as we want the smoke flavor more than the heat. Close the lid and walk away. Check it every once in awhile to make sure there is still plenty of smoke coming up. After about 1 1/2-2 hours, remove the brisket from the grill and wrap tightly in foil. Put in a baking pan and slip in the oven at 300° for about 4 hours more. By this time it should be about fork tender. Cut across the grain and serve. You can skip the smoking step if you desire - can go straight into the oven like a roast. (works well in a crockpot too!)
Brisket recipe shared by Tonya

Answer 3

Since I am a Texan you could not have better person answer your question.
1) rinse with cold water and pat dry
2) sprinkle lightly with a non-salted meat tenderizer
3) pick out a rub, this can be found in the seasoning isle. Mc Cormick Grill
Mates tend to be the best. Make sure it says rub or go for the Mesquite
4) let marinate at least 2hrs but over night is better. Make sure you put it in an
airtight container or just use plastic wrap, place it in a pan to prevent
making a mess
5) get your grill ready, make sure your coals are almost all white. You do not
want it to cook too fast
6) place the fat side up, this prevents the brisket from drying out
7) try not to leave the grill unattended
9) turn the brisket only 5 times. If you have a favorite sauce apply this on the
3rd turn and then the 4th...flip it over after 10-15 min allow to cook for an
additional 10-15 min
10) slice @ an angle
11) cooking times for a 2.5-3lb is about 3h on low heat


good luck....it really is easy. Don't forget simple veggies and the pot salad

Answer 4

Slow ,slow ,slow
If your using a smoker keep the temp around 225deg to 275deg
I like to cook the brisket in a slower cooker ( crock pot ) first. Completely cover the brisket in a liquid I use a large bottle of good quality Italian dressing ad finish off with water. Cook this for about 6 hours. Place in smoker for 2 to 6 hrs.

I also have use a good store bought dry rub and cooked the brisket for 4 to 8hrs at the same temp as above.

Remember to slice it thin against the grain. Sauce and pickle's to taste.

Answer 5

If it is not all ready trimmed trim most of the fat off. Rub liquid smoke over both sides lightly. Poke both sides with a cooking fork and put slivers of garlic in each hole. Sprinkle both sides with dehydrated onions. Seal well in foil. let sit overnight in refrigerator. Place foil and all in baking pan Bake at 250F 4-6 hours. Be carefull when you open the foil. The steam will burn. If you want to put barbecue on it you can or use the juice off the meat or mix the juice and barbecue sauce.

Answer 6

SMOKLAHOMA BRISKET

Tips: Larry cooks his brisket in a smoker fashioned from a 500 gallon propane tank, taking the concept of "low and slow" to a whole new level. (Low? How about 190 degrees? Slow? How about 24 hours?) You simply can't cook this low and slow on a charcoal or gas grill, so I've raised the temperature and shortened the cooking time. But if you have a smoker that runs on low heat, you can certainly try Larry's method. By the way, the Oklahoma pit master starts smoking the brisket over a mixture of oak, pecan, and hickory, switching to apple wood midway through. Note: this recipe is fairly easy, but it does take time for marinating and smoking. Start first thing in the morning.

1 1/2 pound beef brisket
for the seasoning paste:
1/2 cup Dijon mustard
1/2 cup dark brown sugar
2 cloves garlic, minced
2 tablespoons apple juice or cider (or as needed

for the rub:
1/4 cup (4 tablespoons) paprika
3 tablespoons garlic powder
3 tablespoons celery salt
2 tablespoons salt
2 tablespoons packed dark brown sugar
2 tablespoons ground cumin
2 tablespoons pure chili powder
1 tablespoon granulated sugar
1 tablespoon dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon ground white pepper
2 teaspoons cayenne pepper

for the mop sauce:
1 quart apple juice or apple cider
1 cup cider vinegar
1 tablespoon salt
1 to 1-1/2 cups of your favorite barbecue sauce

You'll also need: 4 cups oak chips or chunks, soaked in water to cover for 1 hour, then drained. (Note: if using chunks in a smoker, you'll probably need more like 8 cups.)
1. Trim the outer layer of fat on the brisket so that about 1/4 inch remains. Cut out the pocket of fat between the flat and cap. Place the brisket in a foil or ceramic roasting pan.

2. Make the seasoning paste. Place the mustard, sugar, and garlic in a mixing bowl. Stir in enough apple juice to obtain a thick paste. (How thick? Like wallpaper paste, says Larry.) Spread half this paste over the brisket on both sides with a rubber spatula or your fingers. Let sit for 15 minutes. Spread the remaining paste over the brisket on both sides and let set for another 15 minutes.

3. Combine the ingredients for the rub in a bowl and stir to mix. Sprinkle the rub over the brisket on both sides, rubbing it into the meat with your fingertips. Cover the brisket and marinate in the refrigerator for 4 to 6 hours.

4. Make the mop sauce. Combine the apple juice, vinegar, and salt in a large bowl and whisk until the salt crystals are dissolved.

5. Set up your grill for indirect grilling. If using a gas grill, place all the wood chips in the smoker box or a smoker pouch. Run the grill on high until you see smoke, then reduce the heat to low (275 degrees). If using a charcoal grill, preheat to low and toss 1 cup wood chunks on the coals. If using a smoker, fire it up according to the manufacturer's instructions.

6. Place the meat fat side up on the grill (away from the heat) or in the smoker. Cook it until handsomely browned, 3-1/2 to 4 hours. (The internal temperature will be about 165 degrees.) If using a charcoal grill, replenish the coals and wood every hour. Mop or baste the meat every hour with the mop sauce.

7. Generously brush the brisket on both sides with the barbecue sauce and tightly wrap in heavy duty aluminum foil. Continue cooking the brisket until very tender, another 3-1/2 to 4 hours, for a total of 7 to 8 hours cooking time. This will be easy in a smoker. It's a little more challenging to maintain such a low heat on a gas or charcoal grill-work at a higher heat if you have to, but shorten the cooking time. Partially unwrap the brisket to test for doneness, taking care not to spill the juices-the meat should be very dark and very tender, with an internal temperature of around 190 degrees. Transfer the brisket to a cutting board and let rest for at least 20 minutes.

8. Thinly slice the meat across the grain. Spoon the reserved juices over the brisket and serve at once. You could accompany the meat with your favorite barbecue sauce, but if you do so, serve it on the side. The brisket will be so phenomenal, you shouldn't distract the first taste with sauce. Hell, Larry Willrath doesn't bother with sauce period. ("The brisket doesn't need it," he says) and I'm inclined to agree with him.

Answer 7

rub very well with season and then put on a grill over medium heat (add some wood chips to the coals to get smoky flavor) cook over 225-275 degrees for a couple hours until medium well and served with some great baked potatoes...
I also often do it on a crock pot, just season put on the low setting of your crock pot then take 1/2 a beer add some chopped herbs and BBQ sauce mix and pour over the meat then cook for 4/5 hrs or to the specification of your crock pot. Sometimes I also add a can of chopped tomatoes, this way I end up with some more gravy and I served it with mashed potatoes.

Answer 8

First you have to trim off the fat, put a spice rub on it and let it sit in the fridge for a while. Next, get your coals ready, put on some mesquite and smoke it for at least 12 hours. It should come out tender and good!

Answer 9

barq