Do you have a good brisket recipe?

Question

I don't want to shred it, I want to slice it thin when I'm ready to serve.

Answer 1

Barbecued Beef Brisket on the Charcoal Grill
We prefer hickory wood chunks to smoke our brisket. Pecan, maple, oak, or fruitwoods such as apple, cherry, and peach also work well. It is best to avoid mesquite, which turns bitter during the long process of barbecuing. Use wood chunks that are about the size of a tennis ball. If your brisket is smaller than 5 pounds or the fat cap has been removed, or if you are using a small charcoal grill, it may be necessary to build a foil shield in order to keep the brisket from becoming too dark. (See illustration below.) A 5- to 6-pound point-cut brisket can be used in the recipe, but because it is a thicker piece of meat it may need to be finished in the oven (see instructions in step 5 of recipe). If using the fattier point cut, omit the step of brining. Some of the traditional accompaniments to barbecued brisket include barbecue sauce (see our related recipe for Texas-Style Barbecue Sauce), sliced white bread or saltine crackers, pickle chips (see related pickle tasting), and thinly sliced onion.


Serves 8 to 10
5 - 6pound beef brisket , flat-cut
2/3cup table salt
1/2cup sugar plus 2 addtional tablespoons
3wood chunks (3-inches each)
3tablespoons kosher salt
2tablespoons ground black pepper
1Large disposable aluminum baking pan (13 by 9-inch)

1. Using sharp knife, cut slits in fat cap, spaced 1 inch apart, in crosshatch pattern, being careful to not cut into meat. Dissolve table salt and 1/2 cup sugar in 4 quarts cold water in stockpot or large bucket. Submerge brisket in brine and refrigerate for 2 hours.
2. While brisket brines, soak wood chunks in water for at least 1 hour; drain. Remove brisket from brine and pat dry with paper towels; transfer to rimmed baking sheet. Combine kosher salt, pepper, and remaining 2 tablespoons sugar in small bowl. Rub salt mixture over entire brisket and into slits.
3. About 20 minutes before grilling, open top and bottom grill vents halfway and arrange 3 quarts unlit charcoal (about 50 briquettes) banked against one side of grill. Place disposable pan filled with 2 cups of water on empty side of grill. Light large chimney starter filled two-thirds with charcoal (4 quarts, or about 65 briquettes) and allow to burn until coals are fully ignited and covered with thin layer of ash, 15 to 20 minutes. Empty coals into grill, on top of unlit briquettes, to cover one-third of grill with coals steeply banked against side of grill. Place soaked wood chunks on coals. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush.
4. Place brisket fat-side down on grate over cooler side of grill, as far away from fire as possible without touching wall of grill. If brisket has pronounced thicker side, position it facing fire. Loosely tent meat with heavy-duty aluminum foil or build foil shield (see illustration below). Cover grill, positioning top vent over brisket to draw smoke through grill. Cook brisket without removing lid for 3 hours. (Initial temperature of grill will be about 400 degrees and will drop to about 325 degrees after 3 hours.)
5. Working quickly, add 10 unlit briquettes to fire and open bottom vents all the way. Remove and discard foil from brisket; flip meat and rotate so side that was closest to fire is now farthest away. Cover grill with top vents over brisket and cook until tender and instant-read thermometer inserted into thickest part of meat registers 195 degrees, 2 to 4 more hours. (Final temperature of grill will be about 250 degrees.) If after 4 hours meat does not register 195 degrees, remove brisket from grill, transfer to wire rack set in rimmed baking sheet lined with aluminum foil, and place in 325-degree oven on middle rack until meat comes up to temperature.
6. Transfer brisket to cutting board and let rest 30 minutes, tented with foil. Cut meat across grain into long, thin slices; serve immediately.

Or if you have a gas grill

Barbecued Beef Brisket on the Gas Grill
We prefer hickory wood chips to smoke our brisket. Pecan, maple, oak, or fruitwoods such as apple, cherry, and peach also work well. It is best to avoid mesquite, which turns bitter during the long process of barbecuing. It is necessary to divide the wood chips between two disposable aluminum pans, one with and one without water. The water in the one pan will delay the smoking of the chips, thus extending the time the brisket is exposed to smoke. If your brisket is smaller than 5 pounds or the fat cap has been removed, or if you are using a small 2-burner gas grill, it may be necessary to build a foil shield in order to keep the brisket from becoming too dark. (See illustration below.) A 5- to 6-pound point-cut brisket can be used in the recipe, but because it is a thicker piece of meat it may need to be finished in the oven (see instructions in step 5 of recipe). If using the fattier point cut, omit the step of brining. Some of the traditional accompaniments to barbecued brisket include barbecue sauce (see our related recipe for Texas-Style Barbecue Sauce), sliced white bread or saltine crackers, pickle chips (see related pickle tasting), and thinly sliced onion.


Serves 8 to 10
5 - 6 pound beef brisket , flat-cut
2/3 cup table salt
1/2 cup sugar plus 2 addtional tablespoons
4 cups wood chips
3 tablespoons kosher salt
2 tablespoons ground black pepper
2 small disposable aluminum pans
1 9-inch aluminum pie plate

1. Using sharp knife, cut slits in fat cap, spaced 1 inch apart, in crosshatch pattern, being careful to not cut into meat. Dissolve table salt and 1/2 cup sugar in 4 quarts cold water in stockpot or large bucket. Submerge brisket in brine and refrigerate for 2 hours.
2. While brisket brines, soak wood chips in water to cover for 30 minutes; drain. Remove brisket from brine and pat dry with paper towels; transfer to rimmed baking sheet. Combine kosher salt, pepper, and remaining 2 tablespoons sugar in small bowl. Rub salt mixture over entire brisket and into slits.
3. Drain chips and place 2 cups in small disposable aluminum pan. Place remaining 2 cups in another small disposable aluminum pan along with 1 cup water. Set pans on primary burner (burner that will remain on during barbecuing). Place the 9-inch aluminum pie plate filled with 2 cups water on other burner(s). Position cooking grate over burners. Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Turn primary burner to medium-high and turn off other burner(s).
4. Place brisket fat-side down on grate over cooler side of grill, as far away from fire as possible without touching wall of grill. If brisket has pronounced thicker side, position it facing fire. Loosely tent meat with aluminum foil or build foil shield (see illustration below). Cook, without raising lid, for 3 hours. Transfer brisket to wire rack set in rimmed baking sheet lined with foil.
5. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Roast brisket until tender and instant-read thermometer inserted into thickest part of meat registers 195 degrees, 1 1/2 to 2 hours. Transfer brisket to cutting board and let rest for 30 minutes, loosely tented with foil. Cut brisket across grain into long, thin slices and serve immediately.

Answer 2

Southern- Style Brisket
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 apple cider vinegar
1/2 cup firmly packed light brown sugar
1/3 cup of water
1 envelope (1ounce) onion soup mix
one 4-to 5-pound beef brisket
preheat your oven to 350f. Ina medium- sized bowl, combine all the ingrediants except the brisket; mix well. Place the brisket in a roasting pan that has been coated with nonstick cooking spray. Pour the barbecue sauce mixture over the brisket and cover tightly with aluminum foil. Bake for 3 to 3 1/2 hours, or until fork tender. Slice across the grain and serve with the sauce from pan.

Answer 3

Southern-style Jewish Brisket This recipe is quite easy, though not quick, and there is enough sauce for a 6-7 pound brisket which will feed up to 12 people. Note the instructions to let the brisket sit overnight. You don't have to do this, but the brisket tastes better the day after cooking. This recipe, from the New York Time's food section, was adapted from "Levana's Table," by Levana Kirschenbaum. Yield: 6 servings Ingredients: 1 medium onion, peeled and quartered 1 two-inch piece of fresh ginger, peeled and coarsely chopped 6 large cloves garlic 1/4 cup Dijon mustard 1/2 cup dry red wine 1 1/2 cups Coca-Cola or ginger ale 1 cup ketchup 1/4 cup honey 1/4 cup cider vinegar 1/4 cup soy sauce 1/2 cup olive oil 1/4 teaspoon ground cloves 1 tablespoon coarsely ground pepper or to taste 1 three and half pound first-cut brisket, rinsed and patted thoroughly dry. Directions: Heat oven to 350 degrees. Place everything but the brisket into a blender and puree until smooth. Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. (If you are using the 3.5 pound brisket, you will probably have a little sauce left over. If you are using the 6 or 7 pound brisket, you will need all the sauce.) Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan. The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove. Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.

Answer 4

Oven Bbq Brisket:

3¼ hours 10 min prep
8 servings

5 lbs beef brisket
5 large garlic cloves, sliced
1 (12 ounce) can beer
18 ounces barbecue sauce

1. With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches.
2. Insert garlic slice in each cut.
3. Place meat, fat side up, in shallow baking pan.
4. Pour 1 cup beer over meat.
5. Cover with foil and bake at 300 degrees for 2 hours.
6. Remove meat from pan.
7. Drain liquid, reserving 1/2-cup.
8. Return meat and reserved liquid to pan.
9. Combine remaining beer, barbecue sauce.
10. Pour over meat.
11. Continue baking, uncovered, for 1 hour or until meat is tender.
12. Variation; Add a small can of green chilies,
13. put it through the blender and mix with the barbecue sauce.

Answer 5

Barbecued Brisket
1 (4 to 5 pound) fresh beef brisket
1 (5 ounce) bottle Liquid Smoke
3 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons celery salt
1 (18 ounce) bottle barbecue sauce
Heavy-duty aluminum foil
Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil,
allowing enough foil to cover meat. Turn brisket fat-side down and pour
entire bottle of Liquid Smoke over meat. Sprinkle the 3 salts over meat.
Turn brisket over (fat side on top) and seal with foil. Marinate overnight.
Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let
cool.
Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a
thin setting or use an electric knife. Layer in casserole dish the brisket
and barbecue sauce; repeat several times. Cook an additional 30 to 45
minutes in a 300 degree F oven until warm.
Yields 8 to 10 servings.

Answer 6

Passover Brisket Recipe courtesy Emeril Lagasse, 2000

8 to 10 pound brisket
Garlic cloves
1 quart beef stock (unsalted or low salt)
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Emeril's Original Essence, recipe follows
1 teaspoon freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar

Preheat oven to 500 degrees F.
Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.
While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.
Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)
Brisket is better if made a day in advance.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

* i have made this with a smaller brisket.. just cut the other ingredients a bit... its realllllllllly good!!!