Brisket

Re: Brisket

isn't brisket just a pot roast?

in a slow cooker, throw in some onions, potatoes and carrots and the roast, some water, salt and pepper and let it cook all day

personally i like to do roast on the roticery or in the oven, but i think a slow cooked roast is considered brisket.

Re: Brisket

Brisket is NOT a pot roast. Saying that in Texas could get you shot!

Actually, smoking is the prefered way to cook a brisket. Overnight is best, but shorter amounts of time can be used. I make it on the grill, in the oven or in the crockpot. We use the over method the most. LONG and SLOW is the key to making tender, moist brisket (also called Flank Steak), as well as letting it rest for at least 30 minutes before cutting and slicing against the grain (short fibers - normally run up and down as opposed to long, side-to-side fibers).

Normal seasonings are salt, pepper, onions (fresh or chopped dry onion or onion powder), liquid smoke, Worchestershire sauce, BBQ sauce and garlic (whole cloves or powder NOT garlic salt!). Also, maybe some mustard (Dijon), celery seed, or onion soup mix. You can mix and match the seasonings according to what you like. Just remember that the flavors will be absorbed, but subtle when the brisket is done. BBQ sauce can be used to cook with or served on the side.

When making in a crockpot, look for a 2-5 pound brisket (what will fit in your crockpot) and cook on low 7-10 hours. Brisket MUST be thawed before putting in crockpot for best results (otherwise it dries out despite any liquid you might add). Marinating in whatever juices you want to add (BBQ sauce, liquid smoke, Worchester) is a good idea if you have time - enhances the flavor.

When cooking in the oven, cook for approx 1 hour for every pound at 325 degrees. (I cook for 45 minutes for every pound and then check for doneness. Nothing worse than over cooked, dried out brisket. Even the dogs don't like it! LOL!)

Here is the easiest way I know of to make it. I use the same recipe for the oven and the crockpot. I don't measure - just kind of eyeball it, so the measurements are approx.

5 pounds brisket
1 med onion, sliced into rings or 2 tbsp onionpowder
1 - 2 cloves of garlic, minced or 2 tbsop garlic powder (we really like garlic, so I use more than most people)
1/4 cup liquid smoke
1/4 cup Worchestershire sauce
salt, about 1 tsp (too much will dry out your meat. Sometimes I leave it off altogether)
pepper, about 2 tsp

Mix liquid smoke, Worchester, garlic, salt and pepper ( and onion powder if using) in a large ziploc or glass dish. Place brisket in bag (or dish) turning to coat both sides. Marinate at least 2 hours (overnight is better) (I skip this if cooking in the crockpot).

Before cooking, take out of fridge and let come to room temp (about 30 minutes). Place contents of bag, including liquid, in oven safe baking dish or crockpot. Top with sliced onions (if using). Cook per above directions.

It's simple, fairly foolproof and tastes great! You can easily make the drippings into a gravy by putting about 2-3 tbsp of liquid (drippings) in a sauce pan. Slowly sprinkle flour into liquid, stirring constantly. When you have made a roux (like a paste), slowly add water or milk to make gravy, again stirring constantly. Add water or milk (or drippings) until desired consistency is reached. (Stirring constantly is supposed to ensure no lumps - I don't agree! LOL!)

You can also simply season with salt and pepper and BBQ sauce. Serve with extra sauce.

To make on the grill, you will need a large bed of hot coals (no actual fire). You may need to add charcoal from time to time. Prepare as above (marinating definitely for this one). Wrap brisket in double layer of heavy duty foil (including some of the juices). Cook for about 30 minutes per pound, depending on the heat from your grill. I don't recommend using a gas grill for this. First, it using way too much gas. Second, even though you can regulate the heat better, it just doesn't taste the same. Plus, with charcoal, you can add wood chips to the coals for extra flavor. Mesquite or hickory is best, I think. I haven't done this one in a few years, so don't quote me!