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?

"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.

"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.
>

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 ! ! !

"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

MareCat wrote:

> "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.

Also one of the trickiest. You probably need to have a dedicated rig
and be a fair hand with using it before trying that.

For a rank amateur, I recommend an oven prep.



Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

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

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

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

Yes, I know my method isn't a traditional Texas BBQ brisket, but it
comes out incredibly tasty and tender each and every time. And we got
the recipe in Texas, so I don't want to hear any yapping! LOL
It is also easy and near fool proof. I always serve it with mashed
potatoes and cole slaw.

* Exported from MasterCook *

Oven Brisket
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
large frozen brisket
celery slices
onion slices
garlic powder
seasoned salt
1 cup BBQ sauce
3 tablespoons liquid Barbecue Smoke®

Place heavy duty foil in large pan in two directions. Put large
frozen brisket in pan. Lay celery and onion slices on top. Sprinkle with
garlic powder and seasoned salt.
Take about 1 cup BBQ sauce and 3 T smoke and pour on top. Wrap up to
seal and Bake at 325 degrees for 1/2 hour then 250 degrees for 7 more hours.
*heat is too high if you hear sizzling.

BBQ sauce:
1 1/2 T butter, 1 1/2 cup ketchup;3/4 cup chopped onions; 1/2 t.
Tabasco; 1 1/2 T Worcestershire sauce;3 beef bouillon cubes;1 cup plus 2
T vinegar;
2 1/4 t. salt;1/4 t. pepper; 3/4 cup maple syrup.
Melt butter and saute onions. Add remaining ingredients and boil for
15 minutes till glossy and thick.

- - - - - - - - - - - - - - - - - -

Thanks for all the great recipes.