How long dou you cook a brisket and at what temp?

Answer 1

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 serv

10 HOUR BRISKET

4 lb. brisket
3/4 c. Worcestershire sauce
1/4 c. liquid smoke
1 tbsp. minced garlic
1 tsp. salt

Mix seasonings and pour over brisket. Cover tightly and bake for 10 hours at 250 degrees.

24 HOUR BRISKET

4 lb. brisket
3/4 c. Worcestershire sauce
1/4 c. liquid smoke
1 tbsp. minced garlic
1 tsp. salt

Place the brisket in a shallow baking dish. Mix seasonings and pour over brisket. Cover tightly with foil and bake at 200 degrees for 24 hours. Cool and slice. Serve with your favorite barbeque sauce.

Answer 2

Combine the flour, salt, and pepper in a large shallow dish or large platter. Add the brisket and turn to coat on all sides. Shake off the excess. Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking. Add the brisket and cook, turning often, until well browned, about 6 to 8 minutes per side.

Cover tightly with a piece of foil, then cover the pot with the lid. Transfer to the lower third of the oven and cook at 325 degrees F until a fork comes out easily when pierced, 3 to 4 hours.

This method of cooking (first browning and searing the meat then braising) gives the meat a depth of flavor and moistness.

Answer 3

Don't mind me, I'm just trying to get rid of some recipes...

"Barbecued Brisket" - 12 servings

1 (10 oz.) bottle soy sauce
1 tbsp. Liquid Smoke (optional)
2 tsp. pepper
2 tsp. Worcestershire sauce
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. celery salt
1 fresh beef brisket (about 5 lbs.)
BARBECUE SAUCE:
1 (14 oz.) bottle catsup
1-2 tbsp. sugar
1 tbsp. cider vinegar
1 1/2 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. soy sauce

In a large resealable plastic bag, combine the first 7 ingredients; add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a 15x10x1" baking pan coated with nonstick cooking spray. Bake at 325* - 4 hours or until meat is tender.
Remove brisket; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13x9x2" baking dish. Combine sauce ingredients; pour over meat. Cover; bake 1 hour or until heated through. Brisket may be frozen for up to 3 months. Yield: 12 servings.
(Note: This is a fresh beef brisket, not corned beef.)

Answer 4

Bake a 3- 31/2 pound brisket at 350 degrees farenheit for 3-4 hours.

Answer 5

That may depend on the size of the brisket. I'm sure you'll get plenty of scientific explanations, and meat thermometer readings, blah blah blah. I keep it simple.

Preheat the oven to 350. Cut slits in the meat and insert peeled, cut garlic cloves, make a paste of water & dry Lipton onion mushroom soup mix, surround with carrots, onions & potatoes, celery. Pour onion/mushroom mixture over all and baste occasionally. Check it after about 1 1/2 hours. If it's still too pink inside, cook a little longer.

Answer 6

a brisket is a very tough piece of meat it is better simmered for about 4 hrs and then put in the oven at 350 for 1 to11/2 hrs ...i boil mine with bay leaves mustard seed whole cloves...allspice peppercorns and ginger...sometimes they have packets with the brisket...then you can use them...

Answer 7

I put mine in the crockpot around 6-8 a.m. with the packet, 4 cups of water, a beer, onion, garlic, carrots, celery, put the lid on and wait til dinner. It's so tender! I just made one yesterday.

I keep it on HIGH the whole time.

Answer 8

I love both fruits and fresh vegetables better, regardless how they look and taste. You desire a little of both.

Answer 9

In the event it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 10

21/2 hrs. @ 350