Brisket Recipes

Hey, I got this recipe from some Methodist women who are awesome cooks. The night before cooking your brisket, rinse meat, sprinkle meat tenderizer all around, worcestershire sauce, mesquite liquid smoke, Adams Brisket Rub, and garlic powder(not too much of this). Optional: Cover with sliced sweet onions and leafy celery stalk. Wrap meet and let marinade in fridge over night. Now, you have two options, we have done both. You can seer the meat on the grill before or let smoke a little after oven cooking. If before, seer both sides, and return to the foil. Poor 1/2 cup of water mixed with your favorite sauce around the brisket for extra tenderness. Make sure foil is air tight so that the juices do not spill out. Cook, slowly, if possible, 250 degree oven, for about 4 to 5 hours, depending on the size and how well done you want it. Let brisket sit for 15 to 20 minutes in foil before slicing. This recipe has been extremely successful for us. If you are unsure of the time to cook, Foodnetwork has good advice on cooking time per pound of meat. The meat will be done when the fat on the meat comes off very easily. One other tip, always cook the meat fat side up. This works for both trimmed(our preference) and untrimmed. Good luck!

R.,

I have never made mine on the grill. We smoke ours. Here is my rub that I use. I place a layer of Lawrys Season Salt and black pepper. Then I break out the brown sugar and pack that around the whole brisket and drizzle the brisket with honey. Don't forget to let this set for several hours to soak in really good and cook your brisket when the meat reaches room temperature. Before you cut into it when it's finished make sure that you let it rest for a min. of 30 mins. This will allow all of the juices to return back to the meat. It is a for sure yummy little secret!

Have a great time. Happy grilling!
Dene' H.

Well...if you want to cook it in the house, put it in the oven, covered with foil on about 300-350 for about 2 hours. I would not get a trimmed brisket, because the fat helps keep it moist. Check it after a couple of hours and lower the temp to about 250. Start this about 5 hours before you are eating. to allow for extra time.Let it set for at least 15 min. before cutting.Hope this helps!

Although I am sure the brisket will taste so much better on the grill - I use the oven roasting bags and it comes out tender and juicy every time! This is a great way especially if you already know what seasonings you are going to use. Good luck!