HOW TO COOK BEEF BRISKET ON THE GRILL RECIPES
BARBECUED BEEF BRISKET RECIPE: HOW TO MAKE IT
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. —Bettye Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 35 minutes
Prep Time 20 minutes
Cook Time 02 hours 15 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 437 calories, FatContent 20g fat (4g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 392mg sodium, CarbohydrateContent 32g carbohydrate (26g sugars, FiberContent 0 fiber), ProteinContent 31g protein.
CHER'S CHAR-GRILLED OVEN BRISKET RECIPE - FOOD.COM
My family has been bugging me to submit this recipe as they feel it is the best brisket they have ever eaten. To me it is simplicity at its finest but the results are to die for. Cooking time includes marinading time. Hope you enjoy
Total Time 32 hours 20 minutes
Prep Time 20 minutes
Cook Time 32 hours
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Trim as much fat as possible from brisket.
- Place in a large roasting pan (I buy the aluminum throw aways).
- Pour entire bottle of Stubs marinade and beer over brisket.
- Marinade the brisket in the fridge at least 24 hours, turning once or twice.
- When you're ready to cook (early the next day) remove the brisket from the marinade and place on a very hot outdoor grill.
- Sear brisket on both sides till it almost appears blackened (this will not hurt the flavor, only intensifies the juices while baking).
- Discard remaining marinade.
- Place char-grilled brisket on heavy duty foil and wrap very tightly (I actually wrap the brisket twice to avoid losing too much of the juices).
- Place in a 250°F oven and bake for 7 hours.
- Remove the brisket from foil and let rest in its own juices for at least 20 minutes before slicing.
- Serve with your favorite BBQ sauce -- if desired, however, the pan juices spooned over the brisket is out of this world.
Nutrition Facts : Calories 1080.6, FatContent 90.3, SaturatedFatContent 36.4, CholesterolContent 248.3, SodiumContent 219.5, CarbohydrateContent 1.6, FiberContent 0, SugarContent 0, ProteinContent 57.8
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