I already perused food.com to get ideas, but I would really love to hear from you mamas!!
My husband wants me to cook a BBQ brisket for a get-to-gether we our hosting tomorrow night. I've cooked one before, but I always had my mom to call with specific questions. Well, she is gone, and I can't remember the details. Here is what I remember:
Pour a bottle of Claude's Brisket Marinade over the top of the brisket and marinate overnight.
Cook brisket at very low temperature for a long time the next day.
Add some of the meat juice to some bottled bbq sauce on the stove and reduce until desired consistency.
Easy, I know, but . . .
I don't think they sell Claude's up here, so what can I use instead? What temperature and approximately how long per pound? I am afraid of messing it up, so any insight and encouragement you can give me is appreciated!!! TIA!!
You moms are awesome. Some of you were so sweet to take the time to look up a recipe and type it all out for me. Thank you! I decided that I would practice making a brisket on my family only some other time to relieve some of my stress about tomorrow night. I will definitely try out some of your ideas!!
A friend of mine made an awesome brisket and she used a can of coke and a bottle of ketchup, did it in the crockpot.
First of all, for future reference (I know it's too late for tomorrow, but just in case you need it again) http://www.claudessauces.com/p_claudes_brisket_sauce.html
Secondly: Here is the brisket recipe right off Claude's website.
Enjoy!
Claude's Famous BBQ Brisket
1 large, lightly trimmed beef brisket (10 to 12 pounds)
1 16 oz. bottle Claude's BBQ Brisket Sauce
Marinate brisket in a plastic bag with Claude's BBQ Brisket sauce (2 ounces per pound of meat). Marinade in refrigerator overnight about 10 hours or longer. Place brisket in a roaster pan with the fat side up, and pour the sauce over it. Seal pan with foil or with tight lid. Cook in slow oven at 300 for 45 minutes per pound, about 6 hours. Remove from oven and cool, cut off fat, slice or shred meat. The sauce can be used as a natural gravy, remove fat from sauce by cooling in refrigerator, fat will float to top and can be taken out easily.
Serve sliced brisket with mashed potatoes and gravy, corn on the cob and a salad or vegetables.
Brisket can be used for sandwiches or Brisket Salad.
Finally, here's a great sauce recipe. Yes, it says refrigerate for a couple of days, but you don't have to...it's still wonderful. http://allrecipes.com/recipe/bourbon-whiskey-bbq-sauce/de...
To make my recipe, start by cutting as much fat off as you can. Then brown the brisket in a skillet.
Transfer to a baking dish and pour water in until it comes up halfway on the brisket. Cover pan with foil and bake over night on 175-200.
In the morning, remove cover and drain the water. Season the brisket with spices or marinade you like. I always include Liquid Smoke. Continue baking at low temp until about an hour before serving. Then add BBQ sauce and turn up heat to 300.
It never fails to be moist and fork tender.
A friend passed this one along to me. My family and friends love it but I don't make it too often.
Barbecued Beef Brisket
3-4 lbs. boneless brisket
1 4oz bottle of liquid smoke
Garlic Salt
Onion Salt
Celery Salt
Worcestershire Sauce
Salt & Pepper
1 14oz bottle of ketchup
½ cup brown sugar
½ teaspoon salt
½ teaspoon dry mustard
3 cloves of garlic
1 ketchup bottle of water
1 Tablespoon Worcestershire sauce
½ teaspoon liquid smoke
½ teaspoon vinegar
¼ teaspoon pepper
½ Tablespoon A-1 Sauce
Place meat in a long shallow pan. Cover with liquid smoke and sprinkle with garlic, onion, and celery salt. Refrigerate overnight. Sprinkle with Worcestershire, salt, and pepper. Cover with foil and bake at 275 degrees for 5 hours. Combine remaining ingredients to make barbecue sauce. Simmer 30-40 minutes. After baking for 5 hours, allow brisket to cool completely. Slice when cool, cover with sauce and bake 1 hour. Serve.
Well, how I have made it, and it turns out moist and good, is this. I just put dry seasonings on it, and wrap it in foil really tight, like 3 different times. Then I put it in a pan, and bake it on low, like 240, all day. Then I take it out of the oven, and let it cool on the counter. Do not unwrap it. Then put it in the fridge for a day, then unwrap it, shred it, and warm it up with sauce on it. I know you don't really have time for all this since you need it tomorrow, but thought I'd pass it along anyway.
If it were me, I'd put it in a smoker right now on low temp and let it cook all night tonight and all day tomorrow. My friend did this and the briscut was SOOOO yummmy. I think he cooked it for over 24 hours. And for sure, fat side up!
I wish I could help you! We smoke our briskets for 18 hours and use a dry rub. Good luck!
Academy has this great "Hickory" smoke rub, my husband uses this and it taste so good... I like to use it a lot in my cooking too.
Grams uses a bottle of beer to help with the marinade! Doesn't matter what kind.
I love the visual I get of my grams going and buying a single 40 oZ!
My MIL makes a delicious brisket and uses Heinz Chili Sauce on hers- it's just a tad spicy, and delicious. Good Luck!
