What is the best way to prepare brisket?

Answer 1

Cooked over low heat (200F to 250F) for 6 to 8 hours.
Use a dry rub and smoked if possible... Else just cook in the oven.

This is something similar to what I do for a dry rub... except I usually smoke the meat at 200F to 250F. Also, I would cook in the oven at the 250F, instead of 375. It just takes a lot long then the recipe below.
Dry Rub:
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder
1 (7 1/2 to 8-pound) untrimmed whole beef brisket

Mop:
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeno chilies
1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder

Dry Rub: Mix first 5 ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
Mop: Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop. Preheat oven to 375 degrees. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350 degree oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately.

Answer 2

Okay, I know I'll catch flak over this but this is one way we smoke a brisket in Texas.

Rinse off the brisket and pat dry with paper towels.
Coat evenly with a commercially available dry brisket rub.
Let set overnight.
Fire the pit up with oakwood(mesquite burns too hot) and bring it up to about 225-250 degrees.
Put your brisket in the pit naked, fat side up,(the brisket, not you) and keep it away from the burning coals so as not to let them flare up and burn the brisket. Keep the pit closed so it smokes.
Stay near the pit for the next 8 hours or so drinking beer so you will know when it is done. Enlist the help of as many friends as you can, telling them to also bring beer.
The brisket is ready when you have a 1/2 inch or so smoke ring in the meat when sliced.
Slice 1/4 inch slices against the grain and plate up with bbq sauce,mustard potato salad, borracho beans and more beer.
You have the great makings of a Sunday afternoon in Texas. Especially if you can find some friends who can play decent guitar.

Answer 3

Pot roast! Brown the meat in a large casserole dish in a little oil on the hob. Then add water to half way up the pot , throw in a chopped carrot, celery, turnip, onions, whatever veggies you have basically, and put it in the oven on a lowish heat (180) for 3 hours or more, turning the meat over every hour or so and topping up the water if necessary.

When you take the meat out to carve it, use a hand blender to puree the vegetables and water together with a stock cube if needed, for a rich delicious gravy.

Brisket can be quite a tough chewy cut so pot roasting is ideal to make it really tender.

Answer 4

Brisket is a cut of beef that requireds long, slow cooking. Here is a good recipe;

Classic Brisket
1 5-6 lb. first-cut beef brisket
3 tbsps. vegetable oil
3 large onions, cut into 1/2 -in. pieces
2-3 large garlic cloves, or to taste, minced
1 tsp. paprika
3/4 tsp. salt
3/4 tsp. pepper
Preheat oven to 375°F. In a Dutch oven or other heavy baking pan large enough to hold brisket, heat 1 tbsp. oil 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.

While brisket is roasting, in a large heavy skillet cook onions in remaining two tbsps. oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook one minute. Stir in three cups water and bring to a boil.

Spoon onion over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.

Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-qt. measure and chill, covered, overnight.

Preheat oven to 350°F. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket and heat in oven 30 minutes.

Enjoy!