Time 3h35m Yield 10 servings. Number Of Ingredients 11 Steps:
Preheat oven to 325°. Mix first seven ingredients; rub over brisket. In an ovenproof Dutch oven, heat oil over medium heat; brown beef, one piece at a time, on both sides. Return first piece to pan. Add broth and bay leaf; bring to a boil., Bake, covered, until beef is tender, 3-1/4 to 3-3/4 hours. Remove brisket from pan; keep warm. Discard bay leaf; skim fat from cooking juices. Cut brisket diagonally across the grain into thin slices. Serve with cooking juices.
Time 4h10m Yield 10 serving(s) Number Of Ingredients 10 Steps:
preheat the oven to 350 degrees F. Make a dry rub by combining all dry ingredients. season the raw brisket on all sides with the rub. place in a roasting pan and roast uncovered for 1 hour. add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. lower oven to 300 degrees F, cover pan tightly and continue to cook until fork tender, about 3 hours. trim the fat and slice meat thinly across the grain. top with juice from the pan.
Time 9h50m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Trim the fat cap on the brisket to about 1/4 to 1/8 of an inch. Coat the brisket with a light coating of the yellow mustard. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat. Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing.
Time 6h55m Yield 12 servings. Number Of Ingredients 18 Steps:
In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight., Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until tender., For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through., Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices., Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce. Freeze option: Place individual portions of sliced brisket in freezer containers; top with barbecue sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Yield makes 8 to 10 servings Number Of Ingredients 6 Steps:
HEAT the oven to 250°F. SCATTER the onion and garlic in the middle of a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat. Lay the brisket on top and rub all sides with the dry rub. Pour the bottled smoke and Worcestershire over the meat. SEAL the foil around the meat. Carefully place the foil pack in a large roasting pan. Roast the brisket for 7 to 9 hours, until the internal temperature is at least 190°F and the meat is pull-apart tender. REMOVE the brisket from the oven. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juices.
Time 6h2m Yield 10 serving(s) Number Of Ingredients 5 Steps:
Pre-heat oven to 400 Degrees. Spread out two (2) two and one half ft lengths of wide aluminum foil and cross them (like a plus sign) inside of a roasting pan with long ends hanging out. Shake out half of the dry onion soup mix and garlic onto the foil and lay brisket on top inside the pan. Shake out the rest of the dry onion soup mix and garlic on top of the Brisket. Close brisket up in foil so that it is completely encased and nothing will seep out. Put in oven and cook at 400 degrees for 1 hour, then turn down to 250 degrees and let cook for 5 hours. When done, open up foil, set aside roast, and pour drippings into 2 quart sauce pan. Add Golden Mushroom soup and red cooking wine to drippings and stir over medium heat to desired temperature: this gravy is to die for.
