3 Day Barbecued Marinated Beef Brisket Recipes

Steps:

• Carefully slit just one end of the Cryovac bag, and remove the brisket, saving the bag.
• Rinse off the brisket, trim off any surface that looks like age, but leave on as much of the fat as possible, rinse again, and set aside.
• Rinse out bag, and set aside.
• You will be using it to marinate the meat if you don't have any giant food-safe bags.
• Alternately, you can use a roasting bag, such as the ones made by Reynolds.
• Do not use a garbage bag.
• They are not food-safe!
• Combine all of the liquid ingredients in a small bowl, except for the olive oil, and stir to combine.
• Add all of the dry ingredients, and stir to dissolve whatever is likely to dissolve.
• Start with the minimal amounts of spices, and work your way upward, stirring and tasting as you go.
• The marinade should be quite spicy!
• Whisk the olive oil into the marinade.
• Return the brisket to the Cryovac bag, and add the marinade, letting it drizzle down the sides of the meat.
• Squeeze out as much air as possible, and staple the end shut; the easiest way to do this is to fill the sink with water and let the water help do the squeezing.
• Massage the marinade into the meat, seal the Cryovac bag into a garbage bag to contain leaks, and it WILL leak!
• Place in the refrigerator, and marinate in refrigerator for at least 2 days, preferably longer, up to 5 days, massaging and turning over 2-3 times a day.
• Fold together the edge of 2 large pieces of heavy-duty foil to make a single piece large enough to enclose meat.
• Place the meat and marinade on the foil, seal it in, folding up all edges to seal.
• Alternately, place meat and the marinade in a large roasting bag, squeeze out air, and close the bag (I thought of this after the fact, of course!).
• Place meat on a rack in a roasting pan, fat side up so it will self baste, and roast in a 250-275 degree F for about 4-5 hours, until it reaches an internal temperature of about 130 degrees F on an instant-read thermometer.
• Carefully cut open the bag to expose meat, being careful not to burn yourself with the hot juices.
• Poke a couple hole in the bottom to let juices drain into the pan, and pull out bag or foil from under the meat, letting meat rest on the roasting rack.
• Return to oven, and continue roasting until internal temperature of meat reaches 150 degrees F, about another 1 hour or less.
• The meat will be pretty well done, but it will still be juicy due to the slow cooking.
• Remove roasting pan from oven, and allow brisket to rest at least 15 minutes before cutting.
• Trim off and discard all external fat before carving across the grain.
• Strain and degrease the pan drippings to use for jus or gravy.
• The drippings will be WAY TOO SALTY and SPICY to use as-is, so dilute to taste with low-sodium canned chicken broth and water before using or freezing.
• I ended up needing 2 cans of chicken broth and 4 cups of water to dilute 4 cups of drippings, and the jus was still very tasty!

Steps:

• Allow the brisket to come to room temperature for 30 minutes.
• Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
• Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
• Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
• Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
• Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
• Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
• Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
• Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
• Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

Steps:

• First day: Combine liquid smoke, Worcestershire sauce, beef concentrate, garlic and 1 cup barbecue sauce. Marinate brisket in this mixture in the refrigerator overnight, tightly covered.
• Second day: Bake, uncovered, in a 300 degree oven for 4 hours. Cool, wrap tightly in foil, and refrigerate overnight.
• Third day: Remove meat, discard foil, slice brisket across grain and pour remaining barbecue sauce over meat. Reheat at 350 degrees for 30 minutes. Serve with sauce.

Steps:

• Mix last four ingredients together and pour over the beef brisket.
• Marinate several hours or overnight. Cover completely with foil or use covered baking dish.
• Bake at 350 degrees for 4 hours.
• Cool, slice and enjoy.

Steps:

• Whisk first 8 ingredients together in medium bowl. Place brisket in glass baking dish or other nonreactive container. Pour liquid over meat and turn meat to coat. Cover meat and refrigerate 12 hours or over night. You can marinate this up to 24 hours in refrigerator if desired.
• Preheat oven to 350°F.
• Place marinated meat in roasting pan. Reserve marinade. Roast meat, uncovered, for 1 hour.
• Reduce oven temperature to 300°F Pour reserved marinade over meat. Cover tightly and roast undisturbed for 3 hours.
• Let brisket stand 15 minutes before slicing thinly against grain. Serve with juice from the roasting pan. This is even better is roasted the day before serving. Slice meat and return it to pan juices. Store covered in refrigerator. Heat in 300°F oven until heated through, about 40 minutes.

Steps:

• Heat oven to 350.
• Place brisket in Dutch oven; add all remaining brisket ingredients.
• Cover; bake for 3-3 1/2 hours or until brisket is fork tender.
• Meanwhile, in a 2 quart saucepan, stir together all the barbecue sauce ingredients.
• Cook over medium heat, stirring occasionally.
• until sauce is heated through (8-10 minutes).
• Remove brisket to cutting board; reserve pan juices!
• Stir in one cup reserved pan juices into barbecue sauce.
• Slice brisket thinly; spoon barbecue sauce over sliced brisket.

Steps:

• Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef.