Best Chers Char Grilled Oven Brisket Recipes

CHEATER'S BRISKET

Cheater's Brisket image

Urban life makes true barbecue difficult, so grill this brisket over wood chips for the better part of an hour at home, then wrap the meat tightly in foil for an overnight run in the oven.

Provided by Sam Sifton

Time 11h

Yield 12 or more servings

Number Of Ingredients 7

Ingredients

Two handfuls of wood chips, like hickory or oak (optional)
1/3 cup brown sugar
3 tablespoons smoked paprika
3 tablespoons kosher salt
3 tablespoons freshly ground black pepper
2 tablespoons ground cumin
1 beef brisket, ideally untrimmed, approximately 10 pounds

Steps:

Submerge the wood chips, if using, in a bowl of water and set aside to soak.
Combine the sugar, paprika, salt, pepper and cumin in a small bowl, then rub all over the brisket, coating it entirely. Set aside at room temperature. (You may apply the rub the night before cooking and allow it to season, wrapped, in the refrigerator.)
Build a fire on one side of a charcoal grill, or set one of the burners on a gas grill to high. When all coals are covered with gray ash or the gas grill is hot, place the brisket, fat side up, on the cooler side of the grill, add a handful of the soaked wood chips to the hot side and put the cover down. Cook for 15 or 20 minutes. Flip the brisket over, add the second handful of wood chips to the hot side and cook an additional 20 minutes or so. Remove brisket and wrap tightly in foil, fat side up.
Heat oven to 225. Put the brisket packet in a large roasting pan, and place in the oven to cook, unattended, for the next 9 to 10 hours, until extremely tender. (The internal temperature of the meat will be around 165 degrees.) Unwrap the meat carefully, still in the roasting pan, and save the accumulated juices. Slice against the grain and pour the juice on top of the result. Consider serving with baked beans. Use your own recipe or one from nytimes.com.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 14 grams, Sodium 371 milligrams, Sugar 4 grams

MEXICAN STYLE BRISKET

Mexican Style Brisket image

This is a great way to cook brisket. As always, you can add more chiles! This recipe came to me in an email, but the author's name was not listed. I would like to thank him for a great recipe nonetheless! I make it in the pressure cooker to save time, but it taste slightly better when slow cooked in the oven. Plus, the smell in the house is to die for!

Provided by TJW2725

Categories Roast Beef

Time 5h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 dried New Mexico chiles
2 small dried hot red chiles
1 1/2 cups dry red wine
1/4 cup wine vinegar
6 garlic cloves, peeled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon ground cinnamon
3 lbs center cut beef brisket, surface fat trimmed
4 large about 1 3/4 lb onions, thinly sliced

Steps:

Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil.
Remove, cover and let stand until softened, about 45-60 minute (omit this step if using powder)
Puree the chiles with the rest of the seasonings (everything except the beef and onions)until smooth.
Place meat in a roasting pan, top with chile mixture and onions.
Seal pan tightly with aluminum foil.
Bake, covered, at 350F until brisket is very tender, about 4 hours, basting occasionally.
Shred meat, mix with onion and juices.
Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.

Nutrition Facts : Calories 338.5, Fat 12.8, SaturatedFat 4.5, Cholesterol 105.5, Sodium 140.6, Carbohydrate 9.7, Fiber 1.7, Sugar 3.7, Protein 36.4

SHERRI'S OVEN BRISKET

Sherri's Oven Brisket image

Great recipe for when you don't have access to a grill! My Mom sent me this recipe in college over 30 years ago and I don't know the source. The last hour of cooking I like to add potatoes, carrots, onions, and a little parsley to bottom of pan. (Time does not include time to marinate.) Enjoy!

Provided by Mrs.Jack

Categories Meat

Time 3h45m

Yield 5 lb. brisket, 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon garlic salt
2 tablespoons celery seeds
1 tablespoon black pepper
1 tablespoon Accent seasoning (or any meat tenderizer)
1 tablespoon seasoning salt (like Lawry's)
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
1 (4 -6 lb) beef brisket (with 1-inch fat on top and good marbling)

Steps:

Mix all ingredients in a small bowl (except brisket).
Line a baking pan with enough foil to seal over the meat.
Brush half of mixture on bottom of foil. Then, place brisket in the pan, fatty side up. Brush the remaining mixture on top of brisket. Cover and seal well.
Marinate overnight in refrigerator.
Take out of fridge about 1/2 hour before cooking.
Bake at 300F for 3-1/2 hours or until tender.
Take from oven and allow to rest 15 minutes before cutting.
Scrape marinade off of meat and slice across the grain.
Note 1: This recipe is good for 4-6 lbs. of brisket. If you are cooking a larger size, adjust amount of marinade accordingly, marinate longer-at least 24 hours, and adjust cooking time. Allow approximately 1/2 hour cooking per 1 lb. at 300°F.
Note 2: The pan drippings make a wonderful sauce but you will need to skim the fat and/or strain with cheesecloth. Add beef broth and thicken with cornstarch, if needed. Or, just use your favorite barbecue sauce.