Best 3 Day Barbecued Marinated Beef Brisket Recipes

MARINATED BRISKET

Steps:

• Mix the lemon juice, pepper, parsley and marjoram together.
• Coat the brisket with the mixture and let marinate overnight in the refrigerator.
• It's best to do this in the baking dish that you will be using.
• The next day brown the meat on all sides and return to the marinade.
• Add the onion and red wine over the top of the brisket and cover with foil.
• Roast in oven at 325 degrees F for 2 1/2 to 3 hours.

OVEN-BAKED BRISKET

Steps:

• Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

MARINATED BEEF BRISKET

Steps:

• Carefully slit just one end of the Cryovac bag, and remove the brisket, saving the bag.
• Rinse off the brisket, trim off any surface that looks like age, but leave on as much of the fat as possible, rinse again, and set aside.
• Rinse out bag, and set aside.
• You will be using it to marinate the meat if you don't have any giant food-safe bags.
• Alternately, you can use a roasting bag, such as the ones made by Reynolds.
• Do not use a garbage bag.
• They are not food-safe!
• Combine all of the liquid ingredients in a small bowl, except for the olive oil, and stir to combine.
• Add all of the dry ingredients, and stir to dissolve whatever is likely to dissolve.
• Start with the minimal amounts of spices, and work your way upward, stirring and tasting as you go.
• The marinade should be quite spicy!
• Whisk the olive oil into the marinade.
• Return the brisket to the Cryovac bag, and add the marinade, letting it drizzle down the sides of the meat.
• Squeeze out as much air as possible, and staple the end shut; the easiest way to do this is to fill the sink with water and let the water help do the squeezing.
• Massage the marinade into the meat, seal the Cryovac bag into a garbage bag to contain leaks, and it WILL leak!
• Place in the refrigerator, and marinate in refrigerator for at least 2 days, preferably longer, up to 5 days, massaging and turning over 2-3 times a day.
• Fold together the edge of 2 large pieces of heavy-duty foil to make a single piece large enough to enclose meat.
• Place the meat and marinade on the foil, seal it in, folding up all edges to seal.
• Alternately, place meat and the marinade in a large roasting bag, squeeze out air, and close the bag (I thought of this after the fact, of course!).
• Place meat on a rack in a roasting pan, fat side up so it will self baste, and roast in a 250-275 degree F for about 4-5 hours, until it reaches an internal temperature of about 130 degrees F on an instant-read thermometer.
• Carefully cut open the bag to expose meat, being careful not to burn yourself with the hot juices.
• Poke a couple hole in the bottom to let juices drain into the pan, and pull out bag or foil from under the meat, letting meat rest on the roasting rack.
• Return to oven, and continue roasting until internal temperature of meat reaches 150 degrees F, about another 1 hour or less.
• The meat will be pretty well done, but it will still be juicy due to the slow cooking.
• Remove roasting pan from oven, and allow brisket to rest at least 15 minutes before cutting.
• Trim off and discard all external fat before carving across the grain.
• Strain and degrease the pan drippings to use for jus or gravy.
• The drippings will be WAY TOO SALTY and SPICY to use as-is, so dilute to taste with low-sodium canned chicken broth and water before using or freezing.
• I ended up needing 2 cans of chicken broth and 4 cups of water to dilute 4 cups of drippings, and the jus was still very tasty!

MARINATED BEEF BRISKET

Steps:

• Whisk first 8 ingredients together in medium bowl. Place brisket in glass baking dish or other nonreactive container. Pour liquid over meat and turn meat to coat. Cover meat and refrigerate 12 hours or over night. You can marinate this up to 24 hours in refrigerator if desired.
• Preheat oven to 350°F.
• Place marinated meat in roasting pan. Reserve marinade. Roast meat, uncovered, for 1 hour.
• Reduce oven temperature to 300°F Pour reserved marinade over meat. Cover tightly and roast undisturbed for 3 hours.
• Let brisket stand 15 minutes before slicing thinly against grain. Serve with juice from the roasting pan. This is even better is roasted the day before serving. Slice meat and return it to pan juices. Store covered in refrigerator. Heat in 300°F oven until heated through, about 40 minutes.

SCOTT'S BEEF BRISKET

Steps:

• Combine dry seasonings, cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola & Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter & soy sauce; pour over meat. Cover and bake for 2 hours at 325; basting occasionally. Drain drippings. Pour barbecue sauce over meat. Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.

THREE DAY BRISKET

Steps:

• Day One: Baste unbaked brisket well with liquid smoke and salt. Wrap in foil and refrigerate overnight.
• Day Two: Cover with onion salt and garlic salt. Rewrap in foil and bake at 300 degrees for 5 hours. Place in refrigerator overnight to chill completely.
• Day Three: Slice thin. Cover with sauce. Wrap in foil. Place in oven at 325 degrees until heat (about 1 hour).
• Sauce: 6 Tablespoons brown sugar 2 cups catsup 1 cup water (I use Coca Cola in place of water) 4 teaspoons celery seed 3/4 cup butter 8 Tablespoons Worcestershire sauce 2 Tablesppons dry mustard dash of pepper 4 Tablespoons liquid smoke 2 teaspoons salt Combine ingredients. Cook until well blended. Cool.