Chers Char Grilled Oven Brisket Recipes

Steps:

• Trim as much fat as possible from brisket.
• Place in a large roasting pan (I buy the aluminum throw aways).
• Pour entire bottle of Stubs marinade and beer over brisket.
• Marinade the brisket in the fridge at least 24 hours, turning once or twice.
• When you're ready to cook (early the next day) remove the brisket from the marinade and place on a very hot outdoor grill.
• Sear brisket on both sides till it almost appears blackened (this will not hurt the flavor, only intensifies the juices while baking).
• Discard remaining marinade.
• Place char-grilled brisket on heavy duty foil and wrap very tightly (I actually wrap the brisket twice to avoid losing too much of the juices).
• Place in a 250°F oven and bake for 7 hours.
• Remove the brisket from foil and let rest in its own juices for at least 20 minutes before slicing.
• Serve with your favorite BBQ sauce -- if desired, however, the pan juices spooned over the brisket is out of this world.

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:

• With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches.
• Insert garlic slice in each cut.
• Place meat, fat side up, in shallow baking pan.
• Pour 1 cup beer over meat.
• Cover with foil and bake at 300°F for 2 hours.
• Remove meat from pan.
• Drain liquid, reserving 1/2-cup.
• Return meat and reserved liquid to pan.
• Combine remaining beer, barbecue sauce.
• Pour over meat.
• Continue baking, uncovered, for 1 hour or until meat is tender.
• Variation; Add a small can of green chiles, put it through the blender and mix with the barbecue sauce and then do the recipe the same way.

Steps:

• Preheat the oven to 275F DEGREES.
• in a large pyrex baking dish, thoroughly mix all ingredients for sauce. put the brisket in the baking dish, and turn it over once to coat it with the sauce. sela the dish tightly with havy-duty aluminum foil.
• bake at 275F DEGREES; for 5 to 7 hours (about 1 hour and 15 minutes per pound). remove from oven and allow to stand for 1 hour before slicing. slice across the grain, and serve with sauce. makes 8 to 10 servings.
• note: this recipe works well with 5- to 6- pound brisket. be sure to use a pyrex baking dish or a very heavy metal pan. also, before you prepare the brisket, remove it from the refrigerator far enough ahead of time to allow it to come to room temperature.

Steps:

• Mix all ingredients in a small bowl (except brisket).
• Line a baking pan with enough foil to seal over the meat.
• Brush half of mixture on bottom of foil. Then, place brisket in the pan, fatty side up. Brush the remaining mixture on top of brisket. Cover and seal well.
• Marinate overnight in refrigerator.
• Take out of fridge about 1/2 hour before cooking.
• Bake at 300F for 3-1/2 hours or until tender.
• Take from oven and allow to rest 15 minutes before cutting.
• Scrape marinade off of meat and slice across the grain.
• Note 1: This recipe is good for 4-6 lbs. of brisket. If you are cooking a larger size, adjust amount of marinade accordingly, marinate longer-at least 24 hours, and adjust cooking time. Allow approximately 1/2 hour cooking per 1 lb. at 300°F.
• Note 2: The pan drippings make a wonderful sauce but you will need to skim the fat and/or strain with cheesecloth. Add beef broth and thicken with cornstarch, if needed. Or, just use your favorite barbecue sauce.

Steps:

• Heat the oven to 225 degrees.
• In a roasting pan lined with aluminum foil, place the brisket, fat side up.
• Combine the water, liquid smoke, and BBQ sauce, pouring it over the brisket.
• Combine the Creole seasoning with the garlic powder and rub it into the brisket.
• Cover well with foil and bake for 10 hours, or until the brisket very tender.
• Remove the brisket to a platter and pour the pan juices into a sauce pan and reduce over a high heat by one half.
• Slice the brisket against the grain.