24 Hour Brisket Recipes

SOUS VIDE BRISKET

Steps:

• Vac and seal the brisket in a sous vide bag.
• Heat the water in your sous vide machine to 155.
• Cook the brisket for 24-36 hours.
• After the cook, remove the meat from the water bath and plunge in ice water bath to cool if not smoking the meat right away.
• To finish the brisket, drain the liquid away from the bag, saving it to add to a sauce or use it to help reheat the meat.
• Sprinkle salt and pepper over the surface of the meat and smoke the meat on a grill or smoker at 300 for 2-3 hours or until the internal temperature is 170.
• To serve, slice the meat in thin slices.

SLOW-COOKED, TEXAS-STYLE BEEF BRISKET

Steps:

• Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
• Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
• After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.

24 HOUR BRISKET

Steps:

• Preheat oven to 200.
• Place brisket in baking dish, fat side up.
• Pour coffee over brisket, seal or cover and bake for 24 hours.
• Remove from oven, scrape off fat and throw away. Throw away all liquids and fat products from pan. Mix sauce and pour over top of brisket and bake for one more hour.
• Let cool, and enjoy :].
• To freeze: Place in a rigid container and freeze.
• To heat: Reheat in a microwave on high until heated through for a quick meal!

BEEF BRISKET MARINADE

Steps:

• Mix all ingredients.
• Marinate brisket 8-24 hours( I like to use an oven roasting bag).
• Slow roast 4- 5 hours at 250 degrees.
• Allow the brisket to rest before slicing thinly across the grain.

BANGIN' SMOKEY BEEF BRISKET

Steps:

• Whisk together the beef broth, 2 tablespoons of liquid smoke, 1/4 cup Worcestershire sauce, garlic salt, and onion powder in a bowl, and pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Turn the bag over a few times to ensure the meat is evenly marinated.
• Preheat an oven to 275 degrees F (135 degrees C). Place the garlic, 1 tablespoon liquid smoke, and 1 tablespoon Worcestershire sauce in a 9x13-inch baking dish. Pour in the beer.
• Remove the brisket from the marinade, and shake off excess. Place the brisket into the baking dish, and top with onion rings. Cover the dish tightly with aluminum foil, and discard the remaining marinade.
• Bake in the preheated oven until very tender, about 5 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).