Posted on 12/14/2011 1:58:04 PM PST by DemforBush
One of the best brisket recipes I’ve ever made involved ketchup, grape jelly, onion soup mix, pepper, and the brisket. In the crock pot, it about falls apart, and I’ve yet to meet anyone who doesn’t like it. I need to make some—we haven’t had it in ages. It’s great with some mashed potatoes and green beans.
OK, now I’m hungry for a big brisket dinner ;)
Well, I live in fly-over land in a small city and we don’t see a lot of brisket available.
Okay, how did that happen? Never FReep while trying to finish your Christmas shopping on Amazon! :)
Do you add a little vinegar to the water?
Made the difference for me like/dislike corned beef.
I cook brisket a lot and there are just a few secrets to a great brisket. Trim off the huge fat layer, leaving a small amount, that fat layer is ok if you are smoking or doing the BBQ thing but in the oven it can come out greasy if you don’t trim it. Season however you like. To cook in an oven I put it on heavy foil- slice onions, chop garlic, a few green chiles, lots of course ground pepper under and on top. I do NOT salt it. I wrap it snugly in foil and put in open roaster with a little water, cook it about 300 degrees until you can stick a fork in the thickest part and easily turn the fork. I refrigerate it so it will be easier to slice thin at an angle AGAINST the grain, and you have to watch that and change your slicing direction if the grain changes on you. My favorite way to reheat it is to save the juice from roasting and layer slices into cake pan, pour juice over and reheat in oven- that gets it even more tender. I serve any sauces or gravy on the side. Never had any complaints.
I do mine the same way, pretty much. I smoke mine for a good long while and I let it rest in the cooler for at least an hour before eating. Oh, and those burnt ends go into the beans.
I make mine in a similar way. I use a light, yellow mustard slather/rub before applying the dry rub, then let it rest in the fridge the night before smoking. I believe the mustard is a mild tenderizer and it completely disappears during the smoking process.
I also like making lamb, Greek style - rub with olive oil and then salt & pepper liberally. Charcoal grill over moderate to high heat to give it some charring, then on to gas grill, high and over the off side of burners to keep it away from direct heat for some slow cooking. (but no where near American bbq length slow cooking) Liberal brushing/drizzling of lemon juice during both high and low heat. Doesn’t wind up with that strong flavor of improperly cooked lamb. Simply delicious. Greek potatoes, homemade tzatziki sauce (very easy) and sometimes grilled lemon/butter/garlic octopus.
Take brisket, put in a deep dish, Put Italian Dressing on the meat. Place in a 325 oven. Cook until tender If you have a smoker, smoke for at least 1 hr. Tastes great not smoked but it will give a Texas flavor!
Now my curiosity is stirred up. I’ll have to put it on my grocery list,along with some turkey oven bags!
Years ago, my wife and I stopped in Luling on our way to San Antonio on I-10 because my dad told me how good Central Market was. It was my first taste of Central Texas style BBQ with butcher paper and slices of bread. It is truly one of my 3 favorite BBQ, next to Cooper's in Llano and Mueller's in Taylor. The best part of City Market in my opinion is their sausage. I'm REALLY picky about sausage because I'm spoiled to my native South Louisiana version. City Market hits it out of the park.
Anyone can smoke brisket, but making a great sausage is where the real art comes in.
I met a local in line at Mueller's and he is the second person to rave about Snow's in Lexington. I don't know if he was joking, but he said you have to get there by 8AM to get BBQ.
Opie's in Spicewood is also great. The guy who runs Opie's used to work at Cooper's. At Cooper's or Opie's you arrive at a serving pit, and point out which pieces of BBQ you want, and sliced to the size you want. They also have free sides.
For Lent this year, I gave up personal sacrifice.
Thanks to you both!
I haven’t made the recipe yet, but planning it for this Friday!
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