Best Best Brisket Recipes

JEWISH GRANDMA'S BEST BEEF BRISKET

Steps:

• Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
• Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
• Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

THE BEST BEEF BRISKET YOU WILL EVER EAT

Steps:

• 1. Trim the fat cap on the brisket down to about 1/4-inch.
• 2. Chef's Note: What's a Fat Cap? Untrimmed beef brisket, is referred to as a full packer brisket, and is made of at least two muscles. The flatter leaner portion is defined as the flat. Whereas the thicker more marbled portion is referred to as the point or the deckle. One side of the brisket is covered in a layer of fat called the fat cap.
• 3. Using a nice sharp knife cut a crosshatch pattern into the fat cap.
• 4. Rub about a tablespoon of kosher salt into the cuts in the fat cap.
• 5. Chef's Note: My dry rub does not include any salt; however, most commercial dry rubs do. So, if you are not using my rub, skip this step. I choose to add the salt separately for two reasons: One, it allows me to control the amount of salt. Two, by applying the salt separately, it gives the salt first crack at the beef.
• 6. Apply a generous portion of the dry rub, and rub it into the cuts.
• 7. Chef's Tip: The rub should look like sand on wet skin: Evenly distributed, but not clumped.
• 8. Wrap tightly in foil, and allow to rest in the refrigerator overnight. This gives the ingredients a chance to know each other.
• 9. In the morning (real early) remove the brisket from the fridge, and allow it to sit on your counter for about an hour. This will take the chill off the beef before placing it in the heat source.
• 10. Gas Grill: You don't want the brisket to be over a direct flame, so I usually turn off two of the three burners on the grill, and just heat the box with one burner. I'll then place the brisket over the unlit burners.
• 11. Electric Smoker: All electric smokers have their own set of instructions. Follow them, and keep the temp to 225f (107c).
• 12. Oven: Set the temp, and place the brisket in a baking tray, fitted with a wire rack. This will allow the rendered fat to drip into the bottom of the tray.
• 13. Chef's Tip: If you're using a charcoal or gas grill, and you want some of that smokey taste, simply soak some apple wood, or similar wood chips in water overnight. Then wrap in some aluminum foil, poke some hole in the foil and place over the hot portion of the grill. The chips will smoke and infuse the meat with their flavor.
• 14. Chef's Note: Fat cap up or down? Now that's a question that can start a bar fight, double quick. I've cooked briskets both ways; however, for this method, let's not argue and keep the fat cap up.
• 15. Chef's Note: You have two things to keep track of: The temperature of the box, and the temperature of the brisket. If you're using an electric smoker or an oven, the automatic settings should take care of the box temperature. If you're using a gas or charcoal grill, you'll need to keep a steady eye (both eyes when possible), on the temp. It will vary up and down, but try to keep it between 220f/230f (104c/110c).
• 16. For the first three hours, leave the brisket alone, and just make sure the temperature stays pretty much steady.
• 17. In the fourth hour begin taking the temperature of the brisket with a digital probe. We're looking for a temp of 150f (66c).
• 18. Chef's Note: The dreaded STALL: When the brisket hits about 150f (66c) moisture rises to the surface of the beef and cools it by the process of evaporation. What happens is that the temperature doesn't rise for hours, and this confuses a lot of novice cooks, who will panic, and begin trying to compensate by raising the temperature in the box. WRONG THING TO DO.
• 19. By the time the brisket's internal temperature hits 150f (66c), it should look something like this.
• 20. Chef's Tip: The Texas Crutch: When the brisket hits that magic number of 150f (66c), remove from the box, and tightly wrap in a double-layer of foil, along with a half a cup of liquid (beer, wine, broth), and then place back into the box.
• 21. Chef's Note: The Texas Crutch prevents the cooling of the brisket by evaporation, and speeds up the process quite a bit.
• 22. Watch the temperature of the brisket over the next few hours (about four hours), and when the temperature hits 200f/205f (93c/96c), remove from the heat.
• 23. Chef's Note: The final step: A faux Cambro.
• 24. Leave the brisket tightly wrapped, and place in an insulated box (like a Colman cooler), or you could leave it in an oven (wrapped) at about 175f (80c). For an hour or so (no more than 4 hours). The faux cambro, or holding helps tenderize the brisket by allowing carryover cooking which helps melt tough connective tissue.
• 25. Chef's Note: Using the faux cambro, or holding method allows you to remove the brisket from the box, and "hold" it until your guests are ready to eat.
• 26. Chef's Tip: When you're checking the internal temperature of the brisket after it's been wrapped in foil, choose a point near the top to insert the probe, and use that same hole each time you check. Putting the hole high up prevents the juices from leaking out, and maintains the integrity of the wrap throughout the cooking process.
• 27. When the guests are ready, remove from the cambro, unwrap, and cut nice thick slabs, always against the grain.
• 28. Chef's Tip: Serve with coleslaw, potatoes, or whatever sides you want. Plus you can use the accumulated juices from the foil wrap as an au jus. Enjoy.
• 29. Keep the faith, and keep cooking.

THE BEST BEEF BRISKET

Steps:

• Trim fat on briskett.
• Soak brisket for 30 minutes in water.
• Drain.
• Sprinkle meat with kosher salt and let sit 30 minutes.
• Rinse meat well.
• Braise meat in olive oil until brown, approximately 8 minutes per side.
• Reduce heat and add onions.
• Brown.
• Add garlic.
• Remove meat.
• Add all ingredients for sauce.
• Stir well.
• Put meat back in pan and simmer covered for approximately 3 hours.
• Remove meat and reduce sauce.

BEST BEEF BRISKET RECIPE BY TASTY

Steps:

• Turn the broiler on high.
• Set the brisket in a large roasting pan. Season generously on all sides with 1½-2 tablespoons of salt and ground black pepper to taste.
• Turn the brisket fat-side up and broil for 12-15 minutes, depending on the thickness of the fat cap, until there is no white fat remaining. Flip and broil for another 5-6 minutes on the second side, until browned.
• Preheat the oven to 275˚F (135°C).
• In a large bowl, stir together the beef stock, tomato purée, red wine vinegar, honey, paprika, garlic powder, and cumin until well combined.
• Make a bouquet garni: Fold a 6-inch square piece of cheesecloth in half and lay the thyme, bay leaves, and whole black peppercorns in the center. Fold the sides of the cheesecloth over the herbs and roll up to resemble a cigar. Tie with 3 2-inch pieces of twine to secure.
• If the roasting pan fits on the stovetop, remove the brisket from the pan and set aside. Place the roasting pan on the stovetop and add the olive oil to the rendered beef fat in the pan. Heat over medium-high heat until shimmering. (Alternatively, remove the brisket from the roasting pan and pour any rendered beef fat into a large pot. Add the olive oil and heat over medium-high heat until shimmering.) Add the onions and carrots and season with the remaining teaspoon of salt. Cook, stirring occasionally, until the onions are soft and translucent, 6-8 minutes. Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
• If using the roasting pan, spread the vegetables in an even layer and place the brisket, fat-side up, on top. (If using a separate pot, transfer the vegetables back to the roasting pan, spread in an even layer, and place the brisket on top.) Pour the beef stock mixture over the brisket and nestle the bouquet garni into the vegetables. Cover the pan with heavy-duty aluminum foil.
• Transfer the roasting pan to the oven and bake for 5-6 hours, until a fork can be easily inserted into the thickest part of the brisket.
• Remove the roasting pan from the oven and let cool for about 1 hour at room temperature, then transfer to the refrigerator to chill overnight. Resting overnight is optional, but recommended. (The brisket should rest, covered, for a minimum of 1 hour before slicing; however, the meat will be very tender and fall apart easily).
• The following day, preheat the oven to 200˚F (95°C). Set a wire rack over a baking sheet.
• Remove the brisket from the braising liquid and transfer to the wire rack. Cover with aluminum foil. Transfer the brisket to the oven and bake for about 1 hour, until warmed through.
• While the brisket is warming, make the sauce. Remove the bouquet garni from the braising liquid and scoop the solidified fat from the surface (it's okay if you don't get it all; you will skim the sauce as it simmers). Strain the vegetables from the braising liquid and set aside.
• Transfer 3 cups of the braising liquid to a large, high-walled skillet. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35-40 minutes, stirring occasionally, and skimming the fat that rises to the surface, until reduced by about half. Transfer to a gravy boat or medium bowl.
• When ready to serve, thinly slice the brisket against the grain. Serve with the vegetables and reduced braising liquid.
• Enjoy!

VERY BEST BRISKET

Steps:

• Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
• Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
• Simmer the brisket until tender, about 2 1/2 hours.

TEXAS TRAVIS' BEST BRISKET LOVE-RUB.

Steps:

• Mix all ingredients well, and apply liberally to brisket. Smoke brisket over hardwood for 12-14 hours in a 225 degree smoker. (depending on size)
• *Rember when you cut the brisket to cut it across the grain, and DONT put sauce on it, serve the sauce on the side!
• Serve with an ice cold beer, because everything tastes better with a good craft beer!

BEST WET BRISKET RUB

Steps:

• Combine all ingredients thoroughly to form a thick paste. The amount of liquid ingredients can be adjusted to achieve the desired consistency.
• Massage the wet rub all over the brisket and placed it in a 2 gallon Ziploc bag for storage in the refrigerator overnight.

BEST ODDS BRISKET RUB

Steps:

• Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat. This rub may be stored in an airtight container in a cool, dark place.

BEST BARBECUE HICKORY-SMOKED BRISKET

Steps:

• Place brisket on large piece of foil.
• Sprinkle with onion seasoning and pour liquid smoke over, fold brisket in half if needed to make a compact packet that will fit in the crock pot.
• Seal foil, place brisket in refrigerator overnight.
• In the morning, place brisket in the crock pot on low heat, cook 8 hours.
• Remove brisket, strain broth into glass jar.
• Place brisket and broth in refrigerator and allow to cool completely.
• Skim fat from broth and mix 1 1/2 cups broth with barbecue sauce.
• Return the sliced brisket to crock pot and pour sauce over.
• Turn on low and allow to cook for 4 to 6 hours.

BEST ODDS BRISKET RUB

Steps:

• Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat. This rub may be stored in an airtight container in a cool, dark place.

DAD'S BEST BRISKET RECIPE

Steps:

• Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke. Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper. Fold sides of foil over to seal; refrigerate overnight. 6 1/2 hours before serving, open foil and season with salt, pepper, and Worcestershire sauce. Reseal and cook in a slow oven at 300 degrees for 5 hours. Uncover and Pour barbecue sauce over brisket. Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.

BEST BRISKET EVER EATEN; MELTS IN YOUR MOUTH, AND IN YOUR HAND!

Steps:

• 1. Prepare your smoker with mesquite chips and oak logs. Mix all the ingredients in a zip lock bag break up any lumps!
• 2. RUB YOUR MEAT!! On the fat side, cut slits cross wise in the fat layer, and rub in the seasoning until it is dark and moist. Flip over and continue. Be sure to take your time with the meat, rub in well with your hand until the fat begins to warm up, and break down. Remember to get the top and sides! If you run out, divide the recipe in half and make more. IT is better to have more then less.
• 3. Place on your smoker/grill for 6 or more hours. FLIP ONLY ONCE after half way through. Let the heat and smoke do the rest!!
• 4. **TIP** you can use this rub on steaks and roasts as well!! Enjoy!

DAD'S BEST BRISKET

Steps:

• Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke.
• Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper.
• Fold sides of foil over to seal; refrigerate overnight.
• 6 1/2 hour before serving, open foil and season with salt, pepper, and Worcestershire sauce.
• Reseal and cook in a slow oven at 300 degrees for 5 hours.
• Uncover and Pour barbecue sauce over brisket.
• Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.

BEST BEEF BRISKET IN THE WORLD

Steps:

• 1-Place the brisket in a sealed plastic bag with 2 cups of the wine, Worcestershire sauce, 1 teaspoon of the garlic, 1teaspoon of the white pepper, paprika and bay leaf. Coat all the sides and allow to steep overnight in the refrigerator.
• 2-In a large, deep Dutch oven, heat 2 tablespoon of the oil and sauté the onions and carrots over medium heat until softened. Transfer the cooked vegetables to a bowl with a slotted spoon.
• 3-Drain off the marinade and reserve. Pat the onion soup mix, flour, and salt on the meat. Heat the remaining 2 tablespoons oil in the pan and brown the seasoned meat over high heat unit golden all over. Add the remaining 1-2 cups wine, beer, mushroom soup, ketchup, broth, remaining teaspoon garlic and reserved marinade and cooked vegetables. (Meat should be covered by the liquid) Bring to a boil, cover, reduce heat and simmer slowly for 1 hour.
• 4-Preheat the oven to 325°F.
• 5-Turn brisket in the sauce and place in the oven for 3-4 hours or until very tender.
• 6-When slightly cooled, remove the meat and slice it. Put it back in the gravy and refrigerate it overnight.
• 7-Skim the fat and reheat in the dish in the 325F oven until piping hot. Serve brisket and gravy accompanied by noodle pudding or mashed potatoes.

MY BEST BEEF BRISKET

Steps:

• Place the brisket in a stainless steel or glass container. In a small bowl, stir together broth soy sauce, lemon juice, and liquid smoke; pour over brisket. Place in refrigerator and marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove brisket from marinade and place in a 9x13 inch baking dish. Bake in a preheated oven for 6 hours or until tender.
• For the sauce, in a small bowl combine the softened cream cheese and horseradish. Whisk together thoroughly.

BEST BEEF BRISKET

Steps:

• Mix seasonings and Worcestershire sauce together and rub into meat.
• Wrap tightly in heavy-duty aluminum foil.
• (I use a reynolds large foil bag) Place in baking pan.
• Cook 7 to 8 hours at 275 degrees F.
• Remove from oven, and remove from foil.
• Reserve broth for sauce.
• Trim fat, slice and put brisket back in pan.
• Mix together ingredients for Sauce.
• Pour over brisket slices and bake 300 degrees F.
• for 1 hour.
• I usually roast meat the day before, refrigerate then fat very easy to remove from broth and brisket.

BEST BRISKET EVER

Steps:

• Heavily season brisket on both sides, using Tony's and lots of pepper and garlic powder. Do not use salt because there is sufficient salt in Tony's. Spoon out mushroom soup into heavy, oven-proof cooking utensil with tightly fitting lid. Place seasoned brisket fat-side-up on flat rack so it won't be directly on the bottom of whatever you are using. Place rack with brisket on top of soup. Spoon a can of French onion soup over and around the brisket. Cook covered in preheated, 350° oven for 1 hour. Lower temperature to 200° and continue to cook covered for 3 more hours. Do not remove cover during cooking. Cool. Slice cross grain with electric knife. Absolutely to die for! The gravy is so good you will want to comb it through your hair. Note: May add 1 can consomme for additional gravy. Fun Fact: Noccalula Falls, which drops a spectacular 90 feet over a Lookout Mountain ledge in Gadsden, Alabama, is named after Cherokee Princess Noccalula, who, as legend has it, threw herself from a rock ledge into the falls and died, rather than marry a wealthy neighboring chief, as arranged by her father. A statue of the legendary Princess Noccalula looks over the edge of the bluff near Noccalula Falls in Gadsden.

BEST BRISKET

Steps:

• braise brisket until brown, remove add veggies to soften and place brisket back into pot and put in oven at 200 for 8-10 hours