The Cookbook

Library Lady's Husband's Brisket

Here is how my husband does it, with a regular charcoal grill, not a smoker. He creates a smoker. Here is how:

Rub brisket down with Adams brisket rub, salt and pepper.

Create a pan using heavy aluminum foil - to match your size meat. On the grill make a small mound of coals, about 15 or so. Light the coals. When the coals are white and smoking, put meat on. Arrange air vents so that the smoke is drawn over the meat. As the meat smokes, you will need to add 2-3 coals (charcoal briquets) from time to time. Smoke it for about 6-8 hours....(Time consuming, but the taste is worth it.) After this, wrap meat in foil and put in oven for at 250 for 2 hours. Remove from oven. Let cool then slice. Be sure and slice against the grain so the meat won't be stringy.

This is time consuming, but worth it!

librarylady

Ryan's Brisket

This is my favorite brisket recipe...it does have a little kick to it......

2 tbsp salt
2 tbsp sugar
2 tbsp brown sugar
2 tbsp ground cumin
2 tbsp chili powder
2 tbsp black pepper
2 tbsp paprika
1 tbsp cayenne

Combine all ingredients and rub all over the brisket before cooking.

Makes one cup of rub...enough for a small brisket, but a 10 pounder will require 2 cups.

Cook the brisket as you normally would. I like to use the smoker for the first few hours, then put it in the oven to finish it up.

Basting sauce

3 cups white vinegar
2/3 cup stale coffee
1/2 cup vegetable oil
1 tsp cayene
1 tsp black pepper
1 tsp dry mustard

Periodically slop this on the meat during the cooking or smoking process.

Ryan

My ex-MIL used this recipe and it was some of the best brisket that I have ever had:

Cover brisket with pepper, garlic powder and onion salt.

Marinate brisket overnight in hickory liquid smoke (found in the BBQ sauce section at gro store).

Cook in 275 degree oven an hour per pound in a covered roasting pan.

For the last hour, uncover brisket and pour your favorite BBQ sauce over it - she used KC Materpiece.

Once it is done, let it sit for about 15 minutes and then use the flat side of a knife to scrap the top layer of fat off the brisket. This part is critical if you don't want huge chucks of fat on your sliced brisket.

Slice it up and enjoy. Good stuff and pretty easy to do.

Michael in LH

stemyn's Brisket

14 oz beer
12 oz Coke
1/2 tsp of chopped garlic
1 tsp garlic powder
1 tsp + of Lawry's Season salt


It is now sitting in the fridge. I will turn it over when I come home from work at midnight or so. Put it on the grill about 6 AM, Let it grill until about 10 hours.

stemyn

Cliff's Brisket

I don't have a smoker and cook mine in the oven all the time. I trim off lots of the fat, coat it with Brisket rub ( I use Fiesta brand ) put it in pan fat side up, and then pour some Claudes Brisket "marinade" sauce over the top. This gives it the smokey flavor and some kick. I add about 2 cups of water and then SEAL the top with Aluminum foil. I cook mine at 350 degrees for about 4 hours then check it. When the meat is about to fall apart I take it out, let the meat set for at least 30 mins to firm back up and slice it up. I take the juice and fats, put it in a jar, and set it in the freezer. The fat rises to the top, I skim it off and I have some super "juice" to add to the cut meat. This works great for us, but it is not the "dryer" type brisket so many places serve, but we love it.

Cliff

Crock Pot Barbecued Brisket
David Wade

Place a trimmed 4 to 8-lb. brisket into a crock pot. Top brisket with the following items:

1/2 cup soy sauce
Few drops Tabasco sauce
2 tablespoons liquid smoke
2 tablespoons A-1 sauce
Black pepper to taste
1 teaspoon seasoned salt
2 tablespoons Worcestershire powder
2 tablespoons dry powdered mustard
1 tablespoon garlic powder

Cover crock pot with lid and cook on high temperature for 1 1/2 hours. Lower heat to low and continue cooking for several hours or until meat is fork tender. Remove brisket to a platter and remove all but 1 1/2 cups of stock. Stir before removing. Save the removed stock essence for later use. Return brisket to crock pot and 1 1/2 cups of stock. Add one 12 ounce bottle Kraft PLAIN barbecue sauce. Place lid on pot and cook at high temperature for 1 1/2 hours. Serve brisket with sauce.

Just Me