On a whim, I bought a 6 pound whole brisket for dinner tomorrow...help!

dawn_mo

dawn_mo

Well-known member
I am not sure of the weather so I may have to cook it inside, but I am hoping to smoke/bbq it tomorrow. How long will this take, and what should I be doing tonight? Since it is Saturday night, I am assuming that there will not be a lot of traffic here, so I am going to proceed with slathering it with a dry rub of some sort and refrigerate overnight. I have a smoker, a bbq, and an oven available to me. Any ideas, recipes, techniques that you can pass on to me?

 
I always want to do something new with brisket but my kids insist, as my sister and I did, on Mom's

standard way of cooking. She would just salt,pepper and paprika the brisket and put it in
a large Dutch oven with 1/2 glass tomato juice and 1 1/2 glass water. I put in more of each -just so it looks enough and sliced carrots and baby potatoes. Cook on a slow heat - 3-4 hours on stove. My sister puts it in the oven - if you do it in the oven then you have to sear the meat.
This gives you the traditional brisket with gravy so yummy with the potatoes.
I have one in the freezer for next week - maybe this time I will try something new.

 
Labor intensive but durned tasty. REC: Braised Beef Brisket with Turnips & Onions

Braised Beef Brisket with Turnips And Onions
Adapted from "The Cafe– Boulud Cookbook" by Daniel Boulud Servings: 8 to 10

1 (4-5-pound) BRISKET
2 cups WHITE WINE
½ cup packed LIGHT BROWN SUGAR
10 cloves GARLIC, peeled and crushed
4 SPRIGS THYME
4 BAY LEAVES
SALT AND FRESHLY GROUND BLACK PEPPER
2 tablespoons OLIVE OIL
6 cups BEEF BROTH
24 PEARL ONIONS
4 medium to large TURNIPS
1 cup APPLE CIDER
½ cup CIDER VINEGAR

Place the brisket in a shallow pan or container that will hold it snugly. Mix the wine, brown sugar, garlic, thyme and bay leaves and pour over the meat. Wrap with plastic wrap and refrigerate for 24 hours, turning the meat once.

Heat the oven to 325° degrees. Lift the brisket from the pan and scrape off the garlic and herbs, adding them to the marinade. Save the marinade. Pat the meat dry and season it with three-fourths-teaspoon salt and one-half-teaspoon freshly ground black pepper on each side. Warm the olive oil on the stove at medium high in a Dutch oven that fits the meat. Brown the meat evenly and carefully for 7 to 10 minutes. Add the marinade and bring to a boil. Pour in the beef broth to cover. Bring to a boil, remove from the heat and cover. Braise in the oven for 3 hours.

While the brisket is in the oven, bring a small pot of water to boil over high heat. Add the pearl onions, and blanch for about 1 minute. Remove the onions and shock in cold water. Cut off the ends of the onions, and squeeze off the outer skin. Peel, trim and quarter the turnips lengthwise.

Remove the brisket from the oven. Add the onions and turnips to the meat in the pan, spooning liquid from the pan over the brisket. Cover with foil and cook for 1 hour more, or until the turnips are fork tender.

Transfer the brisket to a cutting board, slice it against the grain in thin slices and place them on a warm platter. You will need a large spatula, as the meat may be starting to fall apart. Spoon vegetables around the meat, removing bay leaves and sprigs of thyme. Cover loosely and keep warm. Put the pan with the liquid (you will have about 6 ½ cups) over medium to high heat. Add the cider and cider vinegar, bring to a boil, then lower the heat and reduce for about an hour until the sauce coats the back of a spoon (this makes a little more than 1 cup sauce). Taste and season the sauce as needed with salt and pepper. Strain the sauce over the meat and vegetables and serve.

Each of 10 servings: 416 calories; 45 grams protein; 23 grams carbohydrates; 1 grams fiber; 12 grams fat; 4 grams saturated fat; 87 mg. cholesterol; 765 mg. sodium.

 
Yes, I like his spunky "Tude"! He looked pretty beat up with the bandages. Looks

like he's feeling a bit better? ;o)

 
Here's one

1¼ cup Paprika
3 tablespoon Chili powder
1 tablespoon Ground cumin
1 tablespoon Ground coriander
1 tablespoon Sugar
1 tablespoon Salt
1½ teaspoon Dry mustard
1½ teaspoon Black pepper
1½ teaspoon Dried thyme
1½ teaspoon Curry powder
1½ teaspoon Cayenne

Mix together, rub on beef brisket, and leave in refrigerator overnight, making sure the trimmed side is up.

Roast in oven or on grill, until the internal temperature is beteen 140 - 170 degrees until done.

Recipe said to baste with beer sauce every hour (12 oz beer or wine, 1/2 cup vinegar, 1/4 cup oil, 1/2 onion, 2 cloves garlic and 1 Tbl. Worcestershire).

 
Thanks everyone, but my dinner turned out less than great.

My brisket turned out dry and did not have enough sauce. I also did not like working with it, it was too big really for me right now and generated a lot of large pans and dishes. Next time I make brisket I will cut it into a more manageable size, and definitely do it on the smoker. The weather just was not predicted to be nice, which it turned out to be nice. Oh well, I guess every meal you make will not always turn out the way you imagine. Thanks for all your imput and recipes. I used one on RecipeZaar, because it was baked and received high reviews, I won't use it again.

 
I did make this salad, which was well-received. REC: Corn Medley Salad

this is one that Sandy in Baltimore posted. I should have added more vinegar and salt and pepper as Sandy' note indicated, but I was in overdrive mode and didn't think of it. I would cut back a little bit on the sugar next time, and perhaps add some cilantro and a bit of heat. The corn lover in out group begged for the leftovers.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=15710

 
I cooked it at 250-300 in one of those turkey roasting bags...

I am sure I cooked it too long, and didn't add enought bbq sauce to it. I let it cool and then sliced it and put it in the crockpot with the juices and sauce and cooked on low for another couple hours. It smelled good, and looked good, but it was just dry Live and learn!

 
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