(Closed) Anyone got any good brisket recipes?

posted 7 years ago in Home
Post # 3
Member
3981 posts
Honey bee
  • Wedding: July 2011

OMG. yes. Marrying a jew comes with it’s perks! lol. This is his mothers recipe. We don’t use red currant jelly because we can never find it. We just use whatever sounds good ATM.

approx. 3lbs brisket  FLAT CUT

red currant jelly  ( “Crosse and Blackwell” is the only brand I know of)

1 pkg. beefy onion soup mix  (Kroger or Lipton; use plain onion soup mix if you cant find the beefy onion one)

ketchup

red wine  (cooking wine or drinking wine)

 

 

1. Line a roasting pan or large deep rectangular pan with heavy duty aluminum foil, or use LOTS of regular foil.

    You will need to seal in the brisket very well, so use a lot of foil.

2.  Trim fat off brisket as much as possible, then place brisket in the pan.

3.  Sprinkle on soup mix over meat.

4.  Pour ketchup over meat, enough to cover all the meat.

5.  Spread on currant jelly, about 1/3 to 1/2 jar.

6.  Pour 1/2 to 3/4 cup wine over meat.

7.  Cover with foil and SEAL WELL!!  Gravy will make a mess, and brisket wont turn out as well if it isnt well-sealed.

8.  Cook in oven at 325 degrees for 3 1/2 hours.
This is seriously the best brisket ever she always cuts it and then lets in marinade in its juices when it is done cooking and reheats it the next day. She thinks its the best way to eat it. I like it right out of the pan!

Post # 4
Member
3981 posts
Honey bee
  • Wedding: July 2011

And now because of you I am going to make this tonight.

Post # 5
Member
6009 posts
Bee Keeper
  • Wedding: May 2009

My husband makes a mean brisket, but he makes it in the smoker.  Do you have a smoker?  Or a barbeque with a tight fitting lid could probably work, too.

Post # 6
Member
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

@Mrs Hedgehog: I remember you saying you were the queen of brisket and I meant to ask you earlier about this. My brisket is always tough as nails no matter what I do. What the heck am I doing wrong?! My last one I did the crockpot for 8 hours and it was still tough! I totally give up on them.

Post # 7
Member
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

@Mrs. Spring: Oh heck ya. Smoker brisket is the only way to go!

Post # 9
Member
6009 posts
Bee Keeper
  • Wedding: May 2009

@bakerella:  Do you marinade it first?  I think that’s what keeps it tender.

I just asked my husband and he says he marinades the brisket in balsamic vinegar, brown sugar, and red pepper flakes overnight.  Then he rubs the meat (tehehehehe, that sounds so dirty!) with a mixture of brown sugar, cayenne pepper, a little garlic salt, black pepper, and a little red pepper.  He smokes it for 6-10 hours (depending on the size) with oak and apple woodchips.  Mmmmmmm, delicious!

ETA:  Too bad.  🙁  Alton Brown has a video on how to make a homemade, one time use smoker, but I doubt you’d want to do that in the rain.

Post # 10
Member
3981 posts
Honey bee
  • Wedding: July 2011

@bakerella: Cooking it on low heat for a long time is what works best. I don’t use the crock pot because last time I did I ended up with brisket jerky. I know there is a way, I just haven’t perfeced it. It is also easy to overcook it. I was told about an hour per lb is a good rule of thumb.

Post # 11
Member
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

@Mrs. Spring: Hmmm no when I do it in the crockpot I’ve never marinaded it…. I think we do when we make it in the smoker.

@Mrs Hedgehog: Hm. Maybe I’ve been doing it for too long?! Or maybe I’ll just stick to making Darling Husband do it in the smoker!

Post # 12
Member
2142 posts
Buzzing bee
  • Wedding: August 2010

@Mrs. Spring:

Mmmm smoked brisket is the best.

I LOVE apple chips. And pecan as well.

We actually sometimes put it into a coffee mixture, it tenderizes the meat. But often we’ll just marinate it in the rub overnight. I do so love that outer crust and smoke ring. YUM.

My husband has 3 -yes THREE- smokers. 2 he built (one regular barrel and one freezer smoker) and one that’s some top of the line brand that’s usually $600+ that he got at an outlet for like $200. That thing is kick a$$.

Yeah, I’m pretty spoiled with smoked food.  I swear he makes better smoked meats than most placesin the south. hmmm….now I want smoked sausage.

The topic ‘Anyone got any good brisket recipes?’ is closed to new replies.

Find Amazing Vendors