Brisket Recipe Needed

This one from Julia Child's Kitchen is quite good.

http://recipes.chef2chef.net/recipe-archive/31/169477.shtml

This recipe won a local brisket recipe contest a few years ago. I've used it a couple times and it's really good.

PH

I've got a good one for a BBQ brisket or my Jewish Grandmother's recipe. Tell which you'd prefer & I'll post it.

quote:

Originally posted by Alta Skier:
I've got a good one for a BBQ brisket or my Jewish Grandmother's recipe. Tell which you'd prefer & I'll post it.

Yes, please. But particularly Grandmother's recipe.

PH

quote:

Originally posted by Alta Skier:
I've got a good one for a BBQ brisket or my Jewish Grandmother's recipe. Tell which you'd prefer & I'll post it.

Both please.

I'll post both, either together or individually, sometime this weekend. I would before then but it is a lot of typing. BD, I hope you weren't planning on having the brisket this weekend. I know this weekend I'll be doing major amounts of grilling. Hamburgers (or "hangabers" as my 4-year old says) on Friday, 5 spice chicken thighs on Saturday, baby back ribs on Sunday.....I love holidays!!

Emiril Lagasse just did an interesting brisket on TV. Actually, I think it was a rereun. Go to foodnetwork.com and type in brisket in the recipe search.

I was just going to mention a Lagasse recipe. I tried one over Passover and this goyim impressed all his Jewish inlaws.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14905,00.html

BD,

You should be banished from Texas for asking non-Texans how to cook Brisket.

Myself...I travel to TX and ask for it!!

Hey Chilepepper,
You're absolutely right! I should be banished! LOL. This weekend, I made a resolution to make an effort to learn how to make the traditional Texas dishes (brisket, ribs, bbq sandwiches, pecan pie, bbq, etc).

I made a pit stop in Chappell Hill, TX (famous for Chappell sausage), picked up a couple of pounds. I also picked up some dry brisket rub. It's in the oven right now. Will post results later.

quote:

Originally posted by Bella Donna:
It's in the oven right now.

I just turned the brisket and it has another hour or so to go...but I'm wondering why the hell I'm smelling sausage all over the house? Brisket isn't suppose to smell like sausage, does it?

Maybe you squashed some sausage on the bottom of your pan. I have never had beef brisket that was not corned beef. You are cooking it covered, with moisture right?

It is incapable of following a recipe.

So...the meat falls off with a touch of the for. Marinaded for 72 hours with a big bottle of Bass Pale Ale. The brisket seasoning I used was way powerful (a little too salty) so next time I am going to tone it down and maybe add a little brown sugar. Baked at 300 for 6 hours (turned over at halfway mark) covered in foil during the entire 6 hours. BD91

It looks like I'm a little too late to help Bella Donna, but I'll offer my thoughts anyway. Most South Texas brisket is prepared quite simply. Cold smoke the hell out of the beef for about 3-4 hours, then roast for 20 hours at 160-170. Season when it comes out of the oven / roaster. I smoke in my Brinkman, then bring the brisket inside, plop it into a suitably sized covered pan then cook it forever at 170 - the lowest temperature my oven goes to. If I could go to 140, I'd do that and cook it for 30 hours. Can't be beat.

steve

BD, I don't think you should turn the brisket. Keep the fat side up through the entire cooking process. Also, if you have the time, turning your oven way down and cooking a lot longer is defnitely the way to go.