Best way to cook Beef brisket

All,

I have travelled around the world (except Aus & NZ) and have sampled many types of cooked beef brisket.

I am asking all here what they consider to be the best way to "cook/smoke/flame-broil/boil" a side of beef to make it "mouth-watering delicious & also melt in you mouth when you bite into it.

I may use (experiment really) some of these suggestion. I will also forward your recipe to my lawyer if it is deteremined to be the cause of my demise.... anic:

 

Well, here is a good one I use from the Food Network, when I found it I keep it since I don't have a "smoker" and this works pretty darn good just in my kitchen oven. It may not be the "best" but I like it, and I also use this for a base starting place for a wet rub BBQ brisket, with my own sauce lathered on later, I just skip the veggies and gravy for that one.

Ingredients:

4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
4 large red onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1 tablespoon all-purpose flour (optional)

Directions
Preheat the oven to 325 degrees F.

On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).

Slice the brisket across the grain (the muscle lines) at a slight diagonal.

 

Depending on the size of the Brisket there is no finer way to prepare it than a good 10 day soaking in a pickled brine and then boiling it with cabbage and red potatoes.

Grilling is another animal. For a wet marinade I like to either use equal part whole milk and soy sauce overnight in a ziplock bag or

1/2 cup olive oil
2 Tbs Paprika
1 cup low sodium soy sauce
1Tbs Meat tenderizer
1Tsp liquid smoke
1Tbsp garlic powder
1Tbsp Onion powder
1Tbsp Salt
1Tbsp ground black pepper

overnight in a zip lock bag and grill untill it medium rare.....or

if you prefer the dry rub remove the wet ingredients from above and double all the dry ingredients. Coat liberally and rub into the meat. Pan Brown on all sides and then double wrap in aluminum foil and either grill over low heat or place in the oven on 300 for about 3 1/2 hours.

In either case it should fall apart nicely.

The next morning you can add diced potatoes and onion to any of the above and call it Hash!!!!!!

 

Thanks guys.

Continue to keep them posts coming.

 

Don’t mean to blow my own horn too much, but here is a link to a BBQ ribs recipe I have gotten accepted onto All Recipes.com/ It gets pretty good reviews.

I use the sauce described on this page for the oven brisket from the other recipe. I've made this with both back/spare ribs (beef and pork) and "country ribs" (pork). Don't forget to just "simmer" them, don't boil 'em. They will go to hell in a hand-bag if you do, loose all the proper textures.

See:

Oven BBQ Ribs - All Recipes

 

I season the brisket the night before with salt, pepper and chili powder then smoke it the next day for approximately 12 hours, (mine was 10 pounds.)

 

The only way to have brisket is to smoke it low and slow using mesquite (in Texas) or hickory wood and with a dry rub. No sauce....if you need sauce..........then it ain't good. Member 343's time frame is approx. correct.

 

Beef brisket is the topic. So please try and stay within the topic.