Melt In Your Mouth Beef Brisket Recipes

SMOKED BRISKET RECIPE

Steps:

• Combine the Kosher salt and freshly ground black pepper in a small bowl or spice shaker, then evenly season the brisket on all sides. Let the brisket sit out at room temperature for 1 hour.
• While the brisket comes to room temperature, prepare the smoker according to the manufacturer's instructions for indirect cooking with a water-filled drip pan in place. Bring the temperature between 250 and 275° F. Add 3 to 5 fist-size oak, mesquite or your favorite wood chunks for smoke.
• Place the brisket in the smoker with the thicker tip closest to the heat. Leave the lid closed for at least 3 hours. Cook for a total of 6 to 8 hours until dark brown bark is formed and the internal temperature reaches 165° F after the stall (when the temp stops rising for hours around 150° F).
• Remove the brisket from the smoker and tightly wrap it with uncoated butcher paper (or aluminum foil). Place it back in the smoker and continue cooking until the internal temperature of the flat (thinner side) reaches between 200 and 205° F, about 6 to 8 more hours.
• Carefully transfer the brisket (still wrapped in the butcher paper) to a cooler to rest for at least 1 and preferably 2 hours or until the internal temp drops to 140 to 145° F. You can line the cooler with a towel to further insulate the brisket if you prefer.
• Separate the point from the flat muscle. Slice against the grain (which is different for each muscle) into 1/4" slices just before serving. Enjoy!

SLOW COOKER BEEF BRISKET

Steps:

• Preheat oven to 425 degrees F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside.
• Spray 6 quart (or larger) slow cooker with non-stick cooking spray.
• Trim brisket of excess fat and rinse and pat dry. If your brisket is extra long then slice it in half so it will fit in your slow cooker.
• In a medium bowl, whisk together Spice Rub ingredients. Remove 1 tablespoon Spice Rub and add to a medium bowl to use in your barbecue sauce. Rub all remaining Spice Rub evenly all over the meat then place brisket on prepared baking sheet. (You can let sit at room temperature for 30 minutes or refrigerate up to 24 hours if desired). Bake uncovered for 30 minutes at 425 degrees F to sear meat.
• Meanwhile, add all of the Barbecue Sauce ingredients to the 1 tablespoon reserved Spice Rub and whisk to combine. Remove 1/2 cup barbecue sauce and add to slow cooker along with 1 cup water, 2 tablespoons Worcestershire, 1 tablespoon reduced sodium soy sauce and 1 tablespoon beef bouillon. Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking).
• Using tongs (so you don't burn yourself) carefully transfer brisket to slow cooker. It will be large so you will have to squish it in. Not all of it will be under the liquid.
• Cover and cook on LOW for 8-10 hours until brisket is very tender, flipping over half way through cooking. If your brisket is tough, it just needs to cook longer.
• Remove brisket to a foil lined baking sheet. Brush with barbecue sauce and broil 5-10 minutes, until slightly caramelized. Meanwhile, microwave or simmer remaining barbecue sauce until warmed through.
• Brush brisket again with barbecue sauce and slice across the grain or chop if desired. Serve with remaining barbecue sauce plain or they make delicious sandwiches. (See side dish suggestions below recipe.)
• MAKE AHEAD: I often will cook my brisket until tender then remove the removable ceramic insert and refrigerate the brisket in the juices. The next day, I skip off all the hardened fat then cook on LOW in the slow cooker for 1-2 hours until warmed through and proceed with recipe.

MELT IN YOUR MOUTH OVEN COOKED BRISKET

Steps:

• Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
• Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
• If you have time let stand in refrigerator for 24 hours.
• Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
• Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
• Place in refrigerator over night to cool.
• Remove fat and cut against the grain NOT with the grain.
• Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.

MELT IN YOUR MOUTH BEEF BRISKET

Steps:

• In a large roaster, season brisket with salt and pepper.
• Cover bottom of roasting pan with sliced onions.
• Lay brisket on top of onions in roaster.
• In a bowl, mix the prepared BBQ sauce with minced garlic.
• In the roaster with the onions, pour the BBQ sauce all over brisket, making sure that brisket is coated well on all sides.
• Cover with foil; refrigerate for 24 hours.
• Remove from fridge.
• In a bowl, mix together wine, ketchup, brown sugar and soup.
• Pour over brisket; mix slightly to combine with BBQ sauce.
• Cover tightly with foil.
• Bake at 350 degrees for 4-1/2- 5 hours, or until brisket if fork-tender.
• Remove from oven; let stand 20 minutes before slicing.
• Slice thinly against the grain; serve with remaining sauce.

ONE-SKILLET BRAISED BEEF BRISKET IN OVEN

Steps:

• Preheat oven to 300 degrees. Season brisket with kosher salt and pepper on both sides and set aside (See note below - if possible, season brisket with salt 8-24 hours in advance and let sit in refrigerator).
• Slice onions lengthwise, from root to stem.
• In a large cast iron skillet, add olive oil and coat bottom of skillet. Heat on medium high heat until the oil is shimmering. Add onions and cook for about 10 minutes, stirring often. After about 10 minutes, sprinkle some salt and ½ tsp of sugar onto the onions, which will help caramelize the onions. When they begin to caramelize, remove onions from skillet.
• Add canola oil to cast iron skillet and brown beef brisket on both sides on a medium-high heat. About 5 minutes on each side. Remove beef brisket from skillet.
• Add garlic, beef broth, Liquid Smoke and Worcestershire sauce to cast iron skillet and stir well (or, you can use a large roasting pan if you don't want to cook the brisket in a cast iron skillet).
• Place beef brisket in cast iron skillet fat side up. Top with onions.
• Cover tightly with foil or a lid, and place into a 300-degree oven. Cook until brisket is 180-200°F and fork tender, approximately 40 minutes per pound.
• Transfer beef brisket to a cutting board, slice against the grain, and serve.

INSTANT POT BEEF BRISKET RECIPE

Steps:

• In a small mixing bowl combine the ingredients for the rub. Rub the mixture on the brisket, then let it marinate for at least 2 hours, up to 18 hours.
• In the bottom of the Instant Pot, add the onion, garlic, and chicken broth, whisk to combine.
• Add the marinated brisket. Close lid and make sure the valve is in the sealing position. Select MANUAL mode (high pressure) for 75 minutes, then once cooked, allow the pressure to release naturally (this will take 15-20 minutes).
• Remove the lid, then transfer the brisket to a foil-lined baking sheet.
• To make the BBQ sauce, select SAUTE mode. Add the ketchup, honey, apple cider,Dijon, and brown sugar. Let the BBQ sauce simmer until it thickens, about 10-12 minutes.
• Turn the oven on to broil.
• Brush the BBQ sauce over the brisket and place in the oven and broil until the sauce begins to caramelize.
• Transfer to a cutting board and slice the brisket against the grain and serve immediately.

MELT IN YOUR MOUTH BRISKET OF BEEF

Steps:

• Combine flour, salt and pepper and coat all sides of beef.
• Heat about 1/4" of oil in dutch oven or large pot and brown all sides of meat.
• Add water, onion and all spices.
• Cover and simmer for 2 hours and then turn over.
• Add carrots and potatoes and simmer an additional 30 to 45 minutes or until vegetables are tender.

SLOW-ROASTED BEEF BRISKET

Steps:

• Place brisket, fat side down, in a 13x9-inch baking dish. In a small bowl, mix the Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper, and hot pepper sauce and pour it over the brisket. Turn the brisket fat side up and refrigerate, covered, overnight.
• Remove the brisket from the refrigerator. Preheat oven to 300°. Bake fat side up, covered for 4 hours.
• Optional: In a small bowl, combine the sauce ingredients and spread it over the brisket. Bake uncovered for 15 to 30 minutes longer or until tender.
• Cut diagonally across the grain into thin slices.

BEST BRISKET EVER EATEN; MELTS IN YOUR MOUTH, AND IN YOUR HAND!

Steps:

• 1. Prepare your smoker with mesquite chips and oak logs. Mix all the ingredients in a zip lock bag break up any lumps!
• 2. RUB YOUR MEAT!! On the fat side, cut slits cross wise in the fat layer, and rub in the seasoning until it is dark and moist. Flip over and continue. Be sure to take your time with the meat, rub in well with your hand until the fat begins to warm up, and break down. Remember to get the top and sides! If you run out, divide the recipe in half and make more. IT is better to have more then less.
• 3. Place on your smoker/grill for 6 or more hours. FLIP ONLY ONCE after half way through. Let the heat and smoke do the rest!!
• 4. **TIP** you can use this rub on steaks and roasts as well!! Enjoy!