Cheaters Brisket Recipes

Steps:

• Submerge the wood chips, if using, in a bowl of water and set aside to soak.
• Combine the sugar, paprika, salt, pepper and cumin in a small bowl, then rub all over the brisket, coating it entirely. Set aside at room temperature. (You may apply the rub the night before cooking and allow it to season, wrapped, in the refrigerator.)
• Build a fire on one side of a charcoal grill, or set one of the burners on a gas grill to high. When all coals are covered with gray ash or the gas grill is hot, place the brisket, fat side up, on the cooler side of the grill, add a handful of the soaked wood chips to the hot side and put the cover down. Cook for 15 or 20 minutes. Flip the brisket over, add the second handful of wood chips to the hot side and cook an additional 20 minutes or so. Remove brisket and wrap tightly in foil, fat side up.
• Heat oven to 225. Put the brisket packet in a large roasting pan, and place in the oven to cook, unattended, for the next 9 to 10 hours, until extremely tender. (The internal temperature of the meat will be around 165 degrees.) Unwrap the meat carefully, still in the roasting pan, and save the accumulated juices. Slice against the grain and pour the juice on top of the result. Consider serving with baked beans. Use your own recipe or one from nytimes.com.

Steps:

• Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
• Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
• Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

Steps:

• In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Place brisket in a large roasting pan (disposable aluminum foil pan is fine). Pour beer over the meat, and place onion sections on top. Season with garlic, salt and pepper. Combine the barbeque sauce, molasses and liquid smoke; pour over the roast. Cover pan with aluminum foil.
• Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain into 1/8 inch slices.

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:

• 1. Soak wood chips 2. Combine sugar, paprika, salt, pepper, and cumin in a small boat. Then rub over brisket, coating it all over, Set aside at room temperature. You may apply this the night before and refrigerate. 3. Build an indirect fire, adding wood chips to the hot side. Place brisket on the cool side. Pull cover down. Cook 15 to 29 minutes. Flip brisket over, add more wood chips to the hot side and cook an additional 20 minutes. Remove brisket and wrap in foil, fat side up. 4. Preheat oven to 225. Put brisket packet in large roasting pan. Roast unattended for 8-10 hours. Internal temp. should be 165. Unwarp carefully and save juices. Slice against the grain and pour juices on top.

Steps:

• Trim fat from brisket and season meat with salt and pepper. Place in baking dish, Cover with onions. Reserve 1/4 cup of beer. Combine remaining beer with brown sugar, bouillon and spices. Pour over meat and cover with foil. Bake at 350 degrees for 3 to 3 1/2 hours or until meat is tender. Remove meat, skim off fat and remove bay leaf. In saucepan cook juices down to 2 cups. Combine reserved beer and flour; Stir into pan juices and cook until thickened. Season to taste with salt and pepper. Slice meat across the grain and serve with gravey.

Steps:

• Preheat grill to 325 degrees, building fire on opposite sides of grill if using charcoal, or on one side or opposite sides if using gas. Season brisket with rub.
• If using charcoal, every hour for first 5 hours add fresh coals and toss 1/2 cup wood chips on each mound of coals. If using gas, place wood chips in smoker box, and preheat until you see smoke (depending on model of gas grill, use all 5 cups at once or 1 cup every hour for first 5 hours).
• Place brisket, fat side up, in foil roasting pan just large enough to hold it. Place pan in center of grill, away from heat.
• Barbecue brisket until nicely browned, cooked through and very tender, for 5 to 7 hours. If brisket starts to brown too much, tent it loosely with foil.
• Transfer cooked brisket to cutting board, cover with foil, and let rest for 10 minutes, reserving pan juices. With sharp knife, trim and discard any large lumps of fat. Slice brisket thinly across grain. Serve with slices of white bread, spooning pan juices over top.