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Country Discussion Topics
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Brisket
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Jim Wtx    Posted 04-11-2003 at 10:57:08       [Reply]  [No Email]
Does anyone know a good way to prepare a brisket? What kind of seasonings,how long to cook, etc... Thank-you.


SeaJ    Posted 04-11-2003 at 11:53:03       [Reply]  [Send Email]
how did ya know I have 3 going right now??? WEll my recipe is brisket rub and then lots of italian dressing (helps keep it moist and adds flavor)and cover tightly in foil.Make sure the foil isn't touching anywhere because it will cause a "hot"spot and dry it out there. I usually cook mine slowly overnight on the pit. HArd to say what temp/time. I go by how it looks and how tender it gets but ya can't keep opening it up to look. I usually give it at least 9-10 hours before I open to look. thats cooked at about 200-250. I think. Then after I decide it is tender and cooked through I take it out of the pan and just lay it on the pit and pour honey over it lighty and let it cook awhile longer. You have to watch it close here because the sugar in the honey will burn. anyways.....as the honey cooks into it I add more and let it keep going unless it looks like ti will burn. Slice and enjoy....


Donna from Mo    Posted 04-11-2003 at 11:12:08       [Reply]  [No Email]
You can cook brisket like a roast, in a covered roasting pan, at 300 degrees for 3-5 hours. You have to watch or it will burn on the bottom. A friend taught me the trick of wrapping the brisket securely in several layers of aluminum foil, sealing it up tightly, and putting water in the roasting pan around it, to avoid any burning. Before wrapping, she rubs it with onion salt, garlic salt, celery salt, and about a half-bottle of liquid smoke. If you keep water in the pan you don't have to worry about burning the brisket on the bottom. When it's done, my friend slices it, takes some of the juices out of the aluminum foil, mixes them half and half with barbecue sauce, and pours this mixture over the slices. It's good!




JanO    Posted 04-11-2003 at 23:50:46       [Reply]  [Send Email]
I cook 'em simular to the way Donna does, except I put it in a cooking bag to help keep the juices and helps to keep it from burning on the bottom. I then cook it in a covered pot that is oven proof. Don't use a glass lid, that will defeat the purpose. If you don't have a pot that has a good lid on it, cover with a couple layers of foil.


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