Whats the best technique on beef brisket.marinades,temp.time?!
Whats the best technique on beef brisket.marinades,temp.ti...
Answers:
I use a reynolds foil pouch. First I saute onions, garlicFinely minced (2 cloves) carrots and celery, in EVOO, until translucent. Then I add 1 cup of Red Wine, 2tbsp worcestershire sauce, 2 tbsp of soy sauce, 2 tbsp of balsamic vinegar. 2 tbsp of molassis, then I add about 1/2 - 1 tsp of cayenne pepper ground. salt pepper to taste. 1/2 tsp of cumin, 2 tbsps of parsley dryed. Take off burner. Get a heavy pan, and rub your brisket with a good spice mix, whatever you like (garlic powder, onion powder, ginger, and pepper, works for me) Get a pan good and hot, with enough oil to coat the bottom, and sear the brisket on all sides until the meat is well browned. Then putt everything in the foil pouch, and cook in the oven for 4-5 hours on a 250 degree-275 degrees.
On the grill use a grilling spice mix, rub on and have your grill on the lowest setting. The meat should cook for a couple of hours, so it breaks down the connective tissue.
Here you go:
1 (3 to 4 lb.) beef brisket
Unseasoned meat tenderizer
Garlic powder or salt
Celery salt
Onion powder or salt
2 oz. liquid smoke
2 oz. Worcestershire sauce
1 oz. Italian salad dressing
1 oz. catsup
2 tsp. prepared mustard
Rinse meat and pat dry. Trim away extra fat. Sprinkle with dry seasonings on both sides of meat. Rub these into meat.
Mix liquid ingredients to make marinade. Pour over meat in a GLASS dish. Cover with glass lid or clear plastic wrap. Do not use aluminum foil cover during marinating. Marinate in refrigerator for at least 4 hours or best done overnight.
Bake in covered pan with liquid over meat. Should be tightly covered glass lid or foil may be used for cooking process, 250 to 325 degrees for 3 to 4 hours. When serving, cut across grain in thin slices. Serve with rice or potatoes as it will form good natural gravy.
.
The best way is to smoke it. The next best way is to buy a bottle of brisket marinade, I found it at Walmart. Make sure it is specifically for brisket. Pour it over and bake according to directions on bottle. It was very good.
Definately use a smoker. Use a beef rub (like lawry's). I make a homemade rub but this works fine. Cover with Country Bobs steak sauce (Worcestire can be used in a pinch). Next slather with Horseradish. Place in a smoker prepped with Apple and Mesquite wood at 215-245 degrees. Cook fat side down till it's 188 degrees in the middle (about 1 to 1.5 hrs/pound). Rap in foil and plenty of towels and place fat side up in a cooler for at least 30 minutes but and hour or two is ideal. This will keep it hot and lets the juices redistribute. Slice against the grain and serve.