Chuckwagoncookies Easy Beef Brisket Recipe Foodcom

Steps:

• Preheat oven to 350°.
• Place brisket, fat side up, in a 9x13-inch roasting pan; season with salt, pepper and garlic.
• Place sliced onions on top of meat and bake for 1 hour or until the onions have browned on their edges; add water, soup mix, carrots and celery and cover with foil to form a tight seal.
• Reduce oven to 300° and continue to cook until meat is fork-tender, about 3 hours.
• Remove from oven; separate meat from sauce and refrigerate both overnight.
• The next day, remove visible fat from meat and discard; thinly slice meat across the grain.
• Remove fat from gravy and discard; place gravy and vegetables in a large, deep skillet over low heat; add sliced meat and gently heat through.
• Serve sliced meat with au jus on French rolls.

Steps:

• Set up grill for indirect cooking over medium heat (no direct heat source under brisket).
• Rinse brisket with cold water and pat dry. Season with salt and pepper and place in foil baking pan. Sprinkle with meatloaf seasoning and pour over beer. Add enough apple cider to cover brisket halfway. Top with sliced onions and cover with heavy-duty aluminum foil.
• Place pan on hot grill over a drip pan. Cover grill and cook 2 1/2 hours. If using charcoal, add 10 briquettes to each pile of coals every hour. Remove brisket from braising liquid and place directly on grill over the drip pan. Combine 2 cups of braising liquid with BBQ sauce. Mop brisket thoroughly with sauce. Add 1/2 cup of wood chips to each pile of coals. Cover grill. Turn and mop brisket every 20 minutes for 1 hour.
• Transfer brisket to cutting board and let rest 10 minutes before slicing. Thinly slice against grain and serve with mop sauce on the side.
• INDOOR: Preheat oven to 375 degrees F. Follow directions for preparing brisket. Cover pan with aluminum foil and bake in preheated oven for 2 1/2 to 3 hours. Remove brisket from braising liquid and place on foil lined baking sheet. Reduce oven temperature to 350 degrees F. Mop brisket with BBQ sauce return to oven. Turn and mop brisket with sauce 2 more times every 15 minutes. Remove from oven and let rest 10 minutes before slicing.

Steps:

• The day before cooking, cover the meat with the dry rub, massaging it into the brisket. Wrap in plastic wrap, put in a plastic bag and refrigerate overnight.
• The next morning, take brisket out, preheat oven to 275 degrees.
• Prepare your grill for indirect heat cooking.
• Place brisket fat side up on the unheated side of your grill. You should have a temperature around 250 degrees. If you have a smoker box, use it with hickory chips for three cycles of smoke. If you don't, don't worry about it.
• Let the brisket cook on indirect heat for three hours.
• Make a foil packet big enough for the brisket. After three hours, place brisket in the packet and pour in the braising liquid. Seal the foil packet and put brisket on a baking dish or pan.
• Place in oven, and forget about it for 5 hours.
• Check internal temperature every half hour after 5 hours. You want the center of the brisket to be around 190 degrees.
• Remove from oven, carefully pour braising liquid into a pan, and bring to a boil. Meanwhile, cover the brisket and let sit. You can turn off the oven and put the brisket back in after 15 minutes.
• Let the liquid boil down to a thick consistency. less than half of the original amount should remain.
• Slice brisket against the grain and drizzle sauce on top.
• Goes great with cole slaw!

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:

• Mix liquids and pour over brisket.
• Refrigerate for 24 hours. (This step is not mandatory since the meat cooks in the juices for so long).
• Bake in covered dish (can use foil) or roasting pan for 4-5 hours at 300 degrees.
• When done cooking, the meat should be very tender. Cut it into strips and return it to the pan with the marinade for serving.