what is the easiest way to make a killer brisket?

Question

i don't like spending hours on preperation. i do like like throwing stuff in the smoker and then adding stuff though. so far i've had pretty good luck with almost everything this way, except for the elusive," lazy man's killer brisket".

Answer 1

http://www.easybrisket.com/

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27442,00.html

and one more:

Couldn't be Easier Brisket
Serves 6

3-4 lbs. boneless beef brisket
1 bottle chili sauce
1 can Coke
1 packet dry onion soup mix

Preheat oven to 300°F.

Combine chili sauce, Coke and soup mix. Place brisket in a foil-lined baking pan. Pour sauce mixture over brisket and cover with another sheet of foil sealing edges. Bake at 300°F for 3 to 3-1/2 hours until tender. Carve brisket against the grain and serve the pan juices as a sauce.

Answer 2

The ultimate lazy way of cooking a brisket!

My first choice would be to use a smoker... but this recipe is the ultimate lazy way of doing a non-smoked brisket. Also, works well with corned beef too.

1. coat the brisket with a very light, thin coating of brown mustard or yellow mustard if that's all you have.

2. cover with a dry rub or cover with brown sugar or your favorite seasoning. You can marinade the brisket overnight if you like, but I'm thinking easy and lazy.

Bake in a 200F oven for 6 to 8 hours.

No need to baste, rotate or tend to the brisket.
Very, very easy!

The mustard will be very very faint, but adds another layer of flavor.

I like cooking the brisket at 200F since that's what you would do in the smoker. Water boils at 212F so you're not cooking out the moisture as you would at higher temperatures. Anything higher (300F, 350F, 375F), you're roasting the brisket which can dry it out if you're not using extra liquid.

Give it a try.

Answer 3

I prefer not to make my meat into homicidal creatures, but I do have an easy brisket recipe. Although I use an oven or slow cooker, not a smoker.

I use a 3 lb. brisket piece as it is perfect for my family.

In a roasting pan place the brisket on 6 onion halves surrounded with a half cup of water with minced garlic. (I use the minced in olive oil.)

I put the covered pan in a 350 degree oven and let it go for two hours. Fifteen minutes before the two hours are finished, I wash a pound of baby potatoes, (a mixture of Yukon gold, russet, and red are good), two pounds of carrots, and two parsnips. I leave the potatoes whole. Cut the parsnips into quarters and the carrots into 2 inch pieces.

When the two hours are up add the vegetables, cover, return to the oven for an hour.

At the end of the hour, take the roaster out of the oven and let it sit for fifteen minutes to allow the juices in the meat to redistribute. Remove the meat to a platter and slice. Surround the sliced meat with the vegetables and serve with a side salad or a side vegetable dish of green vegetables. (I did add Brussels sprouts once. They tasted great, but my family rebelled, it seems that I am the only one who likes sprouts. lol)

Answer 4

This is good brisket but it's made in the oven hassle free. BAKED BBQ BRISKET: 1 TBSP. all-purpose flour, 1 5lb. beef brisket, 2-4 tsp. Liquid Smoke, 1/2 tsp. celery seed, 1/4 tsp. pepper, 1 cup chili sauce, 1/4 cup bbq sauce Place flour in a large oven roasting bag; shake to coat bag . Rub brisket with Liquid Smoke if desired, celery seed and pepper; place in bag. Place in a roasting pan. Combine chili sauce and bbq sauce; pour over brisket. Seal bag. With a knife, cut six 1/2 inch slits in top of bag. Bake at 325 for 3 1/2- 4 hours or til meat is tender. Let stand 5 minutes. Carefully remove brisket from bag. Thinly slice meat across the grain. Serves 16-20

Answer 5

Texans eat lots and lots of brisket. The following recipe is my family's favorite.
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Texas Oven Brisket from Grandma's Cookbook:
http://www.texascooking.com/recipes/Txobrisket.htm
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Note: This recipe works well with a 5- to 6-pound brisket. Be sure to use a Pyrex baking dish or very heavy metal pan. Also, before you prepare the brisket, remove it from the refrigerator far enough ahead of time to allow it to come to room temperature.
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5 to 6 lb. fresh beef brisket, well trimmed
1 cup barbecue sauce (your favorite)
1/4 cup Worcestershire sauce
1/4 cup liquid smoke (Colgins is best)
1 tablespoon garlic powder
2 teaspoons celery salt
2 teaspoons lemon pepper
1 teaspoon salt
1 cup chopped onion
1/2 cup water
Preheat oven to 275°F.
In a large Pyrex baking dish, thoroughly mix all ingredients for sauce. Put the brisket in the baking dish, and turn it over once to coat it with the sauce. Seal the dish tightly with heavy-duty aluminum foil.
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Bake at 275°F for 5 to 7 hours (about 1 hour and 15 minutes per pound). Remove from oven and allow to stand for 1 hour before slicing. Slice across the grain, and serve with sauce. Makes 8 to 10 servings.