Do you have an amazing brisket recipe?

Here are two for you to try. Personally I like the 1st one.

********BBQ BRISKET

1 (4-6 lb.) beef brisket (fresh)

Celery salt

Garlic salt

Onion salt

Chili powder

1bottle Liquid Smoke

1 bottle BBQ sauce (optional)

1 large cooking bag

Place brisket in cooking bag and put into 13"x9" baking pan (put in fat side up). Heavily season with above seasonings to cover top of meat. Pour Liquid Smoke around meat. Remove from oven and pour off drippings (there will be plenty). Pour BBQ sauce over top of meat and cover; return to oven for 1 hour more. Remove and slice thinly across meat. Super.

*******TEXAS-STYLE BARBECUED BEEF BRISKET

1 whole beef brisket (9 to 10 lb.) trimmed

MOP SAUCE:

5 slices bacon, minced

1 c. minced onions

1 1/2 c. beef broth

1/4 c. vegetable oil

1/2 lemon, quartered

2 tbsp. chopped fresh thyme or 1 tsp. dried

1/2 tsp. salt

1/2 tsp. freshly ground pepper

DRY RUB:

2 tbsp. seasoned salt

1 tbsp. cracked black peppercorns

1 tbsp. cracked white peppercorns (I substitute ground white pepper)

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. paprika

1 tbsp. sugar

1 tbsp. distilled white vinegar

10 lb. charcoal briquettes

4 c. mesquite wood chips

Prepare grill. Soak mesquite chips in water to cover.

Mop Sauce: Cook bacon in medium skillet over medium heat until translucent, about 2 to 3 minutes. Add onions and continue cooking until onions are lightly browned, about 5 minutes. Transfer bacon and onions to medium saucepan; add beef broth, oil, lemon, thyme, salt and pepper. Simmer over low heat to blend flavors, 15 minutes. Set aside.

Dry Rub: While sauce is simmering, combine all ingredients in bowl. Rub dry rub over entire brisket until coated. Sprinkle brisket on both sides with sugar, then vinegar.

To Cook: When coals are covered with white ash, add wood chips. When ash begins to form on the wood chips, close vents on grill half way. Place small pan filled with water on one side of grill bottom. Place the brisket on grill directly over drip pan. Cook covered 2 hours, turning once halfway through. Continue cooking covered 2 hours more, basting with mop sauce and turning every 30 minutes. (To keep the grill at the proper temperature, replenish with additional hot coals and wood chips as needed, usually when the meat is turned.)

Preheat oven to 250 degrees. Wrap brisket tightly in heavy foil and place in a roasting pan in the oven. Bake 6 hours or until tender enough to cut with a fork. Carve meat in thin slices across grain to serve.

Put a large brisket in a 13 bt 9 pan. POUR in 1 cup of soy sauce, cover with foil and marinate over night, turn every hour as long as your awake. Remove brisket in the morn and drain off soy sauce (if any) Place brisket in a large piece of foil, season with pepper, garlic powder and cover the top with barbeque sauce. Seal foil and bake at 325 for 2 hours. Remove from oven and un-seal, add more bbq sauce re-seal and bake for another 2 hours. The meat will fall apart.

Place beef brisket on foil in a rectangular pan so that the brisket can be wrapped with the foil.

Cover brisket generously with celery salt, onion salt, pepper, garlic salt and one bottle of liquid smoke.

Seal and marinate overnight.

Open up the next day and repeat the celery salt, onion salt, garlic salt and pepper.

Also add 2 tablespoons of Worchestershire Sauce.

Reseal in foil and bake 1 hour per pound at 250 degrees.

When finished, open the foil and pour on a jar of Woody's Cooking Sauce.

Cook with foil open for 45 minutes at 350 degrees.

try this one???????/

Lou Lambert's Coffee-Rubbed Roasted Brisket

Lamberts Downtown Barbecue in Austin, Texas, is famous for their smoked coffee-rubbed brisket. Chef Lou Lambert has adapted the recipe for the home kitchen by roasting the brisket rather than smoking it. Easy to assemble and cook, this brisket packs amazing flavor and can be served warm or at room temperature. The coffee rub, carrots and onions add sweetness and depth to the slow-cooked meat. The rub is equally good on chicken, pork tenderloin or ribs..

Serves 10-14

For the coffee rub

2 cups light brown sugar

1 cup chili powder

1/4 cup paprika

1/4 cup kosher salt

1/2 cup medium ground black pepper

1/4 cup finely ground dark roast coffee

For roasting the brisket

1 beef brisket, 4 to 6 pounds

3 large carrots, peeled and cut into pieces

2 yellow onions, peeled and cut into wedges

1 1/2 bottles (18 ounces) dark beer

For the rub, combine brown sugar, chili powder, paprika, salt, pepper and coffee in a medium bowl. Stir to combine well.

Preheat oven to 275°F. Rub the brisket all over with coffee rub and set aside for 30 minutes. Store leftover coffee rub in an airtight container at room temperature. Arrange carrots and onions in the bottom of a roasting pan. Set brisket on top of vegetables. Pour beer over brisket and roast, 3 to 5 hours, until brisket is tender and falling apart. Allow about 45 minutes per pound of brisket. When the brisket is done, you should be able to separate the meat into shreds easily with a fork. Remove meat from roasting pan and let rest 10 to 15 minutes.

Pour the pan juices and vegetables into a saucepan. Skim the fat off the top of the juices and discard. Slice meat across the grain and arrange on a platter. Serve juices and vegetables with meat.

http://www.wholefoodsmarket.com/recipes/meat-poult...

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