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Favorite Brisket Recipes

I'm looking for a good Brisket recipe. I know there are some great cooks on this site and figured that I would poll the group for their favorite brisket recipes.

This is the recipe to the best brisket I've ever eaten on planet earth and probably the best piece of meat I've ever eaten. I can't take credit for it as it's my friends recipe but boy is it good and simple. We use a whole or half brisket and shake a generous amount of (TONES) Canadian steak seasoning on both sides. We spread the Tones almost as heavy as when you do blackened redfish. Let sit in refrig overnight if possible or at least 4 hours minimum. We found if we let it sit more than 24 hours brisket becomes too salty. Now the key is to cook on barbecue over charcoal slowly, about 1 to 2 hours but leaving a little pink. The key is to slice the outer edges off the brisket while on pit as they become ready and carve into small quarter sized chunks and eat right then. As the next portion becomes ready you do it again. You can feed about 10 to 12 people for an hour with this method and boy they will come back for more. Great when watching games. The best you will ever eat if you do it right.
marinade brisket w/ 1 bottle of kc masterpiece steak house marinade in extra lg. ziploc bag for 1, 2, or even 3 days.
Take out or ziploc an save marinade.
Brown real good on both sides on bbq pit.
Wrap the brisket w/ some of the marinade in 3 layers of heavy duty alum. foil, making sure it is sealed good.
Cook on pit for 2 1/2 hours AT 350 TO 400 DEG. turning every 1/2 hour.
let rest for 1/2 hour, cut open, slice against the grain, and watch it dissapear.
Take a whole trimmed brisket 1 small bottle of liquid craboil and 1 small bag of dry crab boil boil brisket in crab boil for one hour turn off fire let sit for one hour take out let cool take japaleno and garlic cloves cut in half cut small slits and put piece of garlic followed by a piece of japaleno put in pan cover with italian dressing cover refrigerate overnight.Following day put on pit and brown good all over then enjoy very good!!!!
Only way i cook brisket is to smoke it low an slow.
Trim the hard fat off a whole packer brisket, season w/ your favorite rub and
Wrap w/ plenty of plastic wrap.set this in a shallow pan
mix one can low sodium beef broth w/ one tsp liquid crab boil. In ject all the broth in the brisket. Refridgerate over night. next day pull out of fridge ,unwrap and season again . Get smoker ready and up to temp.(230°).
Place brisket on grate insert thermometer probe in the middle of the brisket and close the smoker. Smoke till internal temp reachs 165° remove brisket and wrap in heavy foil w/ a lil beer or juice in the foil. back on the smoker or in the oven ti internal temp reads at least 200°
Remove from smoker or oven and wrap the foiled brisket in a heavy towel and place into small ice chest . fill the air space in the ice chest w/ an old pillow or more towels. Let rest for a couple of hours.( i have packed a brisket this way and it will stay hot for at least 6 hrs.)
Open the foil when ready to slice or pulland serve.
1 whole brisket. Cover with salt and pepper. Cover with 2 containers of fresh pre-cut vegetable mix. Place in 200 degree oven for 16 hours. To serve, use tongs to pull away a portion of meat along with the onion mix and place onto a fresh pistolet. I do a version on a pit the same way, only use wood and wrap with foil after 8 hours. Make sure to check your oven mid way through, because some new home ovens have a safety feature that shuts it off after a while. Bon Menche
1 5-6 lb Brisket seasoned to taste
(I personally poke holes all over the brisket with a fork, apply Louisiana hot sauce liberally, and then use Emeril's Essence seasoning, and rub the seasoning in as best I can on both sides)

Brown on the grill over charcoal for 30 mins each side (fatty side up first)

Place in a pan with 2 sticks butter

In separate bowl mix:
1 pack of Seasoning Blend (Onion, Bell Pepper, etc.)
1 pack of sliced mushrooms
6 carrots graded, or pack of carrot sticks

Pour vegetables over Brisket and Seal tightly with aluminum foil.

Close vents 3/4 way, and let cook on low heat for about 2-3 hours.

Remove the brisket from the pan and slice. Pour contents of vegetables and drippings in a bowl, add a pack of mushroom gravy mix, and stir thoroughly.

Add sliced brisket back to pan, pour gravy over sliced brisket, place back on grill for 20 minutes to allow gravy to heat through.
Beer Brisket
Stuff with lots of garlic. Season with Tony's or salt, black pepper, garlic powder, black pepper. Sear brisket on both sides, preferably on charcoal grill.
Place brisket in large foil pan and pour a can of beer, 1 jar chili sauce, 3 tbls. brown sugar. Slice onions and red bell pepper on top. Cover with foil and cook in oven 350 degrees for approx. 4 hours or on pit until tender. You will be amazed at this easy recipe.
Feed a crowd Brisket
1/2 or whole trimmed brisket.
2 cups chunky salsa
One onion- cut into rings
1/2 brown sugar
1/2 worcestershire sauce
1 tbsp garlic powder
1/2 -2/3 cup water

Combine all ingredients and marinate overnight. The next day put it in oven covered at 300 for about 4 hrs or until tender.

This is a great recipe. The salsa's acid really breaks the meat down and makes it tender. The brown sugar adds a great sweet taste to it. I like to do it in a cast iron pot in the oven but you can also put it in a crockpot and cook for around 2 hrs on high and 10 on low.

It works great with duck breast too. I do exact same with duck breast except I wait until the meat starts falling off the bones, remove the breast bones and cook until tender.