Best Mikes Brisket Recipes

MIKE'S BRISKET

Mike's Brisket image

This brisket wows guests! Prep time includes time for marinating. We found this recipe stuck to a package of beef brisket about 10 years ago.

Provided by nmjunko

Categories Roast Beef

Time 16h

Yield 16-20 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 cups catsup
3/4 cup brown sugar
1 1/2 cups chili sauce
1 1/2 cups red wine vinegar
1 1/2 cups water
3/4 can beer
3/4 cup lemon juice
1/2 cup prepared mustard
1 tablespoon celery seed
4 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 cloves garlic, minced
1 dash Tabasco sauce
pepper
4 -5 lbs beef brisket

Steps:

Poke holes all over brisket with fork.
Mix all ingredients except brisket, and marinate brisket in 1/2 of the sauce overnight.
Place whole brisket on hot grill to sear and brown fat.
Remove from grill and place in foilware pan.
Cover pan tightly with foil, close hood, and cook on low heat for about 4 hours, or until meat is tender.
For best results, use a meat thermometer.
It should be 170 degrees F for medium.
Slice brisket very thinly across grain at an angle.
Heat remaining 1/2 of sauce, pour over slices and serve.

YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET

Yeah, I-Lived-in-Texas, Smoked Brisket image

This is hands-down the best way I have found to cook a brisket.

Provided by all rec

Categories Main Dish Recipes Roast Recipes

Time P1DT13h45m

Yield 16

Number Of Ingredients 12

Ingredients

wood chips
¼ cup paprika
¼ cup white sugar
¼ cup ground cumin
¼ cup cayenne pepper
¼ cup brown sugar
¼ cup chili powder
¼ cup garlic powder
¼ cup onion powder
¼ cup kosher salt
¼ cup freshly cracked black pepper
10 pounds beef brisket, or more to taste

Steps:

Soak wood chips in a bowl of water, 8 hours to overnight.
Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 16.2 g, Cholesterol 57 mg, Fat 6.7 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 3009.8 mg, Sugar 8.9 g

BRISKET

Brisket image

Provided by Michael Symon : Food Network

Categories main-dish

Time 5h45m

Yield 10 servings

Number Of Ingredients 16

Ingredients

1/4 cup pure olive oil
6 pounds brisket
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 celery ribs, coarsely chopped
1 carrot, coarsely chopped
1 large onion, coarsely chopped
1 Fresno chile, halved
1/2 cup tomato paste
5 thyme sprigs
3 anchovy fillets, chopped
1 bay leaf
1 head garlic
4 cups chicken stock
2 cups dry red wine
1/3 cup red wine vinegar

Steps:

Preheat the oven to 325 degrees F.
In a large enameled cast iron casserole, heat 2 tablespoons of the olive oil. Season the brisket with salt and pepper. Add half of the brisket to the casserole and cook over medium-high heat, turning on all sides until browned, about 6 minutes. Transfer the brisket to a plate. Repeat with the remaining oil and remaining brisket. Add the celery, carrot, onion, and chile to the casserole and cook over medium heat until softened, about 7 minutes. Add the tomato paste and cook, stirring frequently, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf, and garlic and cook for 2 minutes, stirring frequently. Add the stock, wine, and vinegar and bring to a boil. Return the brisket to the casserole, cover and braise for 1 hour. Drop the heat to 225 degrees F and cook 4 more hours or until meat is tender.