I bought a beef brisket for the first time & I have no idea what would be
the best way to cook it. Can I put it on the bbq? oven? slow cooker?

Thanks,
Giggles

"Giggles" wrote in message
...
I bought a beef brisket for the first time & I have no idea what would be
the best way to cook it. Can I put it on the bbq? oven? slow cooker?

It needs long slow cooking and I always use my slow cooker

"Giggles" wrote in message
...
I bought a beef brisket for the first time & I have no idea what would be
the best way to cook it. Can I put it on the bbq? oven? slow cooker?

Thanks,
Giggles
Post this query on alt.food.barbecue, although some on that NG will give you
a
snippy "look at google groups". Don't pay any attention to them. However,
doing an advanced search on google groups designating alt.food.barbacue as
the group will bring forth 6980 responses. Basically most "dry rub" the
brisket with various seasonings, and then slow cook for 8-10 hours at
225-250F until the brisket shreds. This is best over charcoal and wood,
though it can be done on a multiburner gas grill with wood added.
BTW, if you're on a statin for your serum lipids, think carefully about your
longevity. In general brisket isn't a good food choice if your lipids are
abnormal.
Good Luck
Kent

"Kent" wrote in message
BTW, if you're on a statin for your serum lipids, think carefully about
your longevity. In general brisket isn't a good food choice if your lipids
are abnormal.
Good Luck
Kent

Care to elaborate? Once properly cooked there is about the same fat content
as other beef. What don't I know about?

"Giggles" wrote in message
...
I bought a beef brisket for the first time & I have no idea what would be
the best way to cook it. Can I put it on the bbq? oven? slow cooker?

Thanks,
Giggles

Brisket is the toughest piece of beef you can buy. It can also be cooked to
be the most tender and flavorful too. I cook brisket on my smoker at 250
degrees for about 12 hours for a full packer cut. No matter what process
you decide on, very low heat, very long time to bring it to about 185 to 190
degrees internal. That long slow cooking breaks down the collagen and makes
it tender.

ed,
i am assuming that BRISKET is not the same as corned beef.
so, what do you do with this slow cooked piece of beef?
gravy? shred and use BBQ sauce?

--
..
..
..




"Edwin Pawlowski" wrote in message
om...

"Giggles" wrote in message
...
I bought a beef brisket for the first time & I have no idea what would be
the best way to cook it. Can I put it on the bbq? oven? slow cooker?

Thanks,
Giggles

Brisket is the toughest piece of beef you can buy. It can also be cooked
to be the most tender and flavorful too. I cook brisket on my smoker at
250 degrees for about 12 hours for a full packer cut. No matter what
process you decide on, very low heat, very long time to bring it to about
185 to 190 degrees internal. That long slow cooking breaks down the
collagen and makes it tender.

"Giggles" wrote in message
...
I bought a beef brisket for the first time & I have no idea what would be
the best way to cook it. Can I put it on the bbq? oven? slow cooker?

Smoking it is the best way to cook it.

Mary

On Sat, 22 Apr 2006 07:59:36 -0400, "Giggles"
wrote:

I bought a beef brisket for the first time & I have no idea what would be
the best way to cook it. Can I put it on the bbq? oven? slow cooker?

Thanks,
Giggles

Here's my mother's recipe:

2 pounds brisket, flat cut
1 envelope onion soup mix (Lipton's, or your favorite brand)
1 can Cream of Mushroom soup
2 to 4 tablespoons sherry

Place on work surface a piece of aluminum foil large enough to wrap
completely around meat and seal tightly.

Combine onion soup mix with Cream of Mushroom Soup and stir until
blended. Add sherry until mixture is smooth.

Spoon a little less than half the mushroom soup mixture onto the
center of the foil. Place meat, fat side up, on top of this mixture.
Spoon remaining mushroom soup mixture on top of meat, spreading to
cover most of the meat. Fold the foil up around the meat like a
package and seal very tightly. Wrap with a second peice of foil if
necessary.

Place package in shallow baking pan and bake for two hours at 325
degrees. Open package carefully and remove meat to serving platter.
Gravy can be thinned with a little hot water if desired before being
placed in serving dish.

Serve with medium grain kasha prepared according to package direction.

This recipe can be increased as desired, using one can of mushroom
soup and one envelope of onion soup mix per two pounds of brisket.
With six pounds of meat, an additional can and envelope may be added -
this just makes more gravy. Add an additional 30 to 45 minutes cooking
time for each additional pound of meat. Err on the side of
overcooking, not undercooking, because brisket is a very tough cut of
meat and needs long slow cooking to make it tender. It takes a lot to
overcook a brisket.

When you slice it, make sure you are slicing against the grain. In
other words, look at the meat and you will see it looks like lots ot
long strings out together. Cut across those strings, not in the
direction they go in.

Good luck!
Cathy

Michael "Dog3" Lonergan wrote:
"Giggles" hitched up their panties and
posted :

I bought a beef brisket for the first time & I have no idea what
would be the best way to cook it. Can I put it on the bbq? oven?
slow cooker?

Thanks,
Giggles

Spike brisket with slivers of garlic every couple of inches.
Onions, carrots and celery in bottom of roasting pan set brisket on top.
Cover brisket with mushroom soap and sprinkle with onion soap mix.
Cover with foil and bake at 325 for 30 minutes per pound.
Last 30 minutes remove foil, this allows the brisket to brown.

--

Joe Cilinceon

cathy wrote:
"Giggles" wrote:

I bought a beef brisket for the first time & I have no idea what would be
the best way to cook it. Can I put it on the bbq? oven? slow cooker?

Here's my mother's recipe:

2 pounds brisket, flat cut
1 envelope onion soup mix (Lipton's, or your favorite brand)
1 can Cream of Mushroom soup
2 to 4 tablespoons sherry

Place on work surface a piece of aluminum foil large enough to wrap
completely around meat and seal tightly.

Combine onion soup mix with Cream of Mushroom Soup and stir until
blended. Add sherry until mixture is smooth.

Spoon a little less than half the mushroom soup mixture onto the
center of the foil. Place meat, fat side up, on top of this mixture.
Spoon remaining mushroom soup mixture on top of meat, spreading to
cover most of the meat. Fold the foil up around the meat like a
package and seal very tightly. Wrap with a second peice of foil if
necessary.

Place package in shallow baking pan and bake for two hours at 325
degrees. Open package carefully and remove meat to serving platter.
Gravy can be thinned with a little hot water if desired before being
placed in serving dish.

Serve with medium grain kasha prepared according to package direction.

This recipe can be increased as desired, using one can of mushroom
soup and one envelope of onion soup mix per two pounds of brisket.
With six pounds of meat, an additional can and envelope may be added -
this just makes more gravy. Add an additional 30 to 45 minutes cooking
time for each additional pound of meat. Err on the side of
overcooking, not undercooking, because brisket is a very tough cut of
meat and needs long slow cooking to make it tender. It takes a lot to
overcook a brisket.

When you slice it, make sure you are slicing against the grain. In
other words, look at the meat and you will see it looks like lots ot
long strings out together. Cut across those strings, not in the
direction they go in.

Good luck!
Cathy

Excellent... if the OP had to ask then *braised* is _"best"_.

And there are myriad flavors... I prefer sweet and sour; a base of
onions, carrots, and garlic, with a 12 oz bottle of ginger ale, a can
of cranberry sauce, 1/2 cup ketchup, and a 1/4 cup vinegar.... s n' p
of course and a bay leaf if you like. If using the slow cooker I
strongly suggest browning the brisket, sauteing the aromatics, and
pre-heating the liquid conventionally... of course I see no reason not
to just continue to braise conventionally, be sure to use a
non-reactive braiser, NO friggin' aluminum foil either.

Sheldon

readandpostrosie wrote:

i am assuming that BRISKET is not the same as corned beef.
so, what do you do with this slow cooked piece of beef?
gravy? shred and use BBQ sauce?

FRESS ! ! !

Joe Cilinceon wrote:
Michael "Dog3" Lonergan wrote:
"Giggles" hitched up their panties and
posted :

I bought a beef brisket for the first time & I have no idea what
would be the best way to cook it. Can I put it on the bbq? oven?
slow cooker?

Thanks,
Giggles

Spike brisket with slivers of garlic every couple of inches.
Onions, carrots and celery in bottom of roasting pan set brisket on
top. Cover brisket with mushroom soap and sprinkle with onion soap
mix. Cover with foil and bake at 325 for 30 minutes per pound.
Last 30 minutes remove foil, this allows the brisket to brown.

Forgot to add let it rest before carving and carve against the grain. You
should be able to cut it with a fork when served.

--

Joe Cilinceon

On Sat, 22 Apr 2006 11:12:31 -0400, "Joe Cilinceon"
wrote:

Michael "Dog3" Lonergan wrote:
"Giggles" hitched up their panties and
posted :

I bought a beef brisket for the first time & I have no idea what
would be the best way to cook it. Can I put it on the bbq? oven?
slow cooker?

Thanks,
Giggles

Spike brisket with slivers of garlic every couple of inches.
Onions, carrots and celery in bottom of roasting pan set brisket on top.
Cover brisket with mushroom soap and sprinkle with onion soap mix.

Doesn't it foam over? G


Cover with foil and bake at 325 for 30 minutes per pound.
Last 30 minutes remove foil, this allows the brisket to brown.

Thanks for the post and allowing me to tease.

My own brisket recipe, the one I usually use for Rosh Hashanah, is
below

Boron


3lb. Brisket of beef
1½ cups (3/4 lb) large prunes, pitted
2 tablespoons oil
2 onions, sliced
8-10 carrots, peeled and cut in chunks
4-6 sweet potatoes, peeled and quartered
6 tablespoons honey
Juice of ½ lemon
½ teaspoon cinnamon
Salt and pepper


Soak the prunes, if necessary, according to package directions and
drain them.

In a large flameproof casserole heat the oil and cook the onion,
stirring occasionally, until golden.

Trim any skin from the meat, then set it on top of the onions; put the
carrots, sweet potatoes and prunes around the sides. Spoon the honey
over the meat, sprinkle with lemon juice, cinnamon, salt and pepper
and pour over enough water just to cover.

Cover the pot tightly, bring to boil on top of the stove, then put in
a low oven (300°F) for 3-4 hours of until the meat is very tender.
Add a little more water during cooking, if necessary; at the end of
cooking, the liquid should be well reduced and rich. Taste the gravy
for seasoning before serving.

"Edwin Pawlowski" wrote in message
. com...

"Kent" wrote in message
BTW, if you're on a statin for your serum lipids, think carefully about
your longevity. In general brisket isn't a good food choice if your
lipids are abnormal.
Good Luck
Kent

Care to elaborate? Once properly cooked there is about the same fat
content as other beef. What don't I know about?
Most of the fat content in meat that gets to your arteries is within the
muscle mass itself, not on the outside. Brisket has a lot of fat. Shoulder,
or chuck has a lot of fat. T bone and porterhouse are intermediate.
Tenderloin is the best. It has the lowest fat, yet maintains somewhat
flavorful, and is tender. It is expensive, as we all know.

"L, not -L" wrote in message
m...
On Sat, 22 Apr 2006 07:59:36 -0400, "Giggles"
wrote:

I bought a beef brisket for the first time & I have no idea what would be

the best way to cook it. Can I put it on the bbq? oven? slow cooker?

Thanks,
Giggles


I make mine in a slow cooker and when I'm done, I have a nice brisket and
a
passable onion soup.

Turn slow cooker on high
cut up and place 4 tablespoons of butter on bottom of slow cooker, when
melted, peel and slice (1/8" thick) about 2 pounds of onion (I use yellow,
but white will work as well) and layer on top of the melted butter

in a large frying pan, brown both sides of brisket then place brisket in
slow cooker on top of sliced onions, deglaze frying pan with 1 can
(approx.
15oz) of beef broth (I use reduced sodium) then pour over brisket in slow
cooker. Add one or two more cans of beef broth, depending on thickness of
bisket and size of cooker, to bring total liquid up to half the thickness
of
the brisket. Add 1 medium or two small bay leaves.

Reduce heat to low; cook 6-8 hours (overnight is fine). Remove brisket
and
let it rest at least 15 minutes before slicing.

Remove bay leaves from soup, add 1/2 tablespoon of mild paprika, remove
from
cooker. Can be frozen for later use. Serve hot, float a 1/4" round
sliced
from a baguette on top, add a slice of gruyere and pop under the broiler
until cheese is bubbly.

Now that sounds like a wonderful recipe) I could never get with the idea
of pouring mushroom soup over meat to use as a sauce.

O