I need your best Brisket recipes.

[mourningdove92]

I am looking for flavorful rubs or marinades. Got company coming next weekend and want to make a killer brisket.

[The empressof all]

1. Questions 1st

What kind of brisket are you thinking about making. Are you thinking the "pot roast" kind made with potatoes, carrots, and in my family prunes?

Or are you looking for barbecue brisket. Dry or wet? What kind of barbeque do you have or are you using an oven? (It depends what your cooking venue is IMO as to what you put on it.)


Give us some clues.

[mourningdove92]

2. Wow!

Ok, I plan on smoking the brisket. I am interested in either a rub or a marinade. No "pot roast" type. Pure bbq brisket! Wood chips and all.

[merci_me]

3. Brisket

MD92,

I use a commercial Run - Fiesta Brisket Rub. I use large briskets.

The night before I trim a lot of the fat from the brisket.

I rub the brisket with the seasoning, wrap it in foil and put it in the fridge over night.

I cook the brisket outside in the BBQ.

First I get a pot large enough to hold the brisket and water. Take the brisket from the fridge, unwrap it and put it in the pot of boiling water, Simmer for 1 hour.

Next take the brisket from the pot, place it on the foil and sprinkle more rub on the meat, wrap it up tight and put it on the grill. The heat must be as very low. The grill time is 3 hours. The last 30 minutes I open the foil and put some BBQ sauce on top and continue grilling.

The brisket cooks a long time but does not take very much of your time.

This produces a tasty, tender and moist brisket.

Later,

Porter

[randr]

4. Marinade over night

in 1/2 cup lite soy, 1 tbl. crushed ginger, 1 tbl. crushed garlic.
Barbeque slow and low, upper rack if you have one.
The longer the marinade the faster the cooking so keep your eye on it. Do not turn and baste often with left over marinade.
Since this marinade tenderizes you can actually get a rare brisket if the meat is choice and fresh.

[babylonsister]

5. My DH marinates brisket in one bottle red wine vinegar salad

dressing and one bottle Liquid Smoke. Then he puts the brisket in the smoker and cooks for hours and hours, low and slow, w/charcoal; soaked flavored wood optional. Make sure there's fat on the brisket, not trimmed.
I used to serve the brisket w/grilled onions and cabbage, big tortillas, sour cream on the side and whatever else might trip your trigger, and lotsa beans as a side. :9