Aunt Pats Beef Brisket Recipes

Steps:

• Prepare smoker for cooking, heating to 180 to 200 degrees F.
• Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on.
• Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.

Steps:

• Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
• Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
• Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
• Transfer brisket to a plate and tent with foil.
• Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
• Slice brisket across the grain and serve with the gravy.

Steps:

• Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
• Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
• Simmer the brisket until tender, about 2 1/2 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Rub the spice mixture generously all over the brisket. Place the meat on a baking sheet with the fat layer up.
• Bake in the preheated oven for 1 hour; remove from oven, and lower the oven temperature to 300 degrees F (150 degrees C). Mix soy sauce with water in a bowl, and pour the liquid into a roasting pan. Transfer the brisket into the roasting pan. Sprinkle the meat with the crushed pineapple.
• Cover the roasting pan tightly with foil, return to oven, and bake for 3 more hours. Cool for 30 minutes before slicing.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
• Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

Steps:

• Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a litle salt, pepper, garlic powder and lots of Hungarian paprika.
• Place brisket on top of onions.
• Place other half of onions and allspice on top of the brisket.
• Cover tight and roast in a 300 degree oven for 3 hours.
• Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin. Strain juice and either thicken it with a little cornstarch or serve as is au jus, with onions (as I do).
• This is best made in advance. Note: I refrigerate the juices and get rid of the fat that rises to the top. Before serving I pour it over the sliced brisket and reheat in the oven until heated through.

Steps:

• Mix the last four ingredients and pour over the brisket in a baking pan.
• Cover with foil and bake at 300 degrees F for 3-4 hours.

Steps:

• Preheat oven to 350 degrees F.
• Mix the brown sugar, vinegar, soup mix, chili sauce and white wine in a saucepan and bring to a boil.
• Simmer for a couple of minutes.
• Place a large piece of foil in the bottom on a large casserole so that the brisket could be covered with some tenting by the foil.
• Put the brisket on top of the foil in the casserole pan.
• Pour the sauce over the meat and and seal the foil over the brisket close but with a little bit of a tent on top.
• Cook for 3-4 hours until tender.
• Slice meat thinly, against the grain.

Steps:

• SCATTER the onion in the center of a large sheet of heavy-duty aluminum foil. Rub all sides of the brisket with the dry rub and place the brisket on top of the onion.
• COMBINE the ketchup, Worcestershire sauce, and bottled smoke in a small bowl and pour over the brisket.
• Tightly Wrap the brisket in the foil and place in a roasting pan. Refrigerate for a few hours or overnight. When you're ready to cook, heat the oven to 250°F.
• SLOW-ROAST the brisket for 6 to 8 hours. The meat should be fork-tender with an internal temperature of at least 190°F.

Steps:

• In a large pot boil brisket until fork tender, approx 4 hours. (Do not discard liquids as they make an excellent beef broth for use in other recipes.)
• Remove meat from pot and cool to touch. Carefully scrape away any visible fat from the outside of the roast.
• Meanwhile, make brisket sauce by combining sauce ingredients in a saucepan. Heat and stir until combined and slightly thickened.
• Thinly slice beef (an electric knife works well) and place in a foil lined, shallow baking pan. Pour sauce over meat and bake 45 minutes at 350 degrees.