4Real Forums: Quick Brisket help

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Topic: Quick Brisket help

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chicken lady
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Posted: Sept 22 2007 at 9:50am \| IP Logged

I have a priest coming for dinner. I have a beef brisket in the freezer. How do I make it yummy before 5:00pm?

Any side dish ideas?

We have dessert covered, birthday cake and homemade ice cream.

Carole N.
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Posted: Sept 22 2007 at 1:06pm \| IP Logged

I used to cook mine in a brown in bag. I think you can also cook it in a grocery sack (the paper ones). Lots of barbeque sauce. Serve it with potato salad and beans. Or macroni salad, coleslaw ... they are also good choices.

Good luck. Brisket is a cut that needs quite a bit of cooking time.

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Carole ... in Wales

Cay Gibson
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Posted: Sept 22 2007 at 1:56pm \| IP Logged

Wish I had checked the forum before leaving the house this morning. I would have suggested marinating it all day in coca-cola then cooking it in the juices.

Comes out tender and yummy.

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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
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chicken lady
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Posted: Sept 22 2007 at 8:08pm \| IP Logged

Thanks Carole and Cay! I passed on the brisket, I have it thawing, I will put it in the crock pot tomorrow before mass.

chicken lady
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Posted: Sept 24 2007 at 7:18am \| IP Logged

OK, Cay I had it marinating all night in coke. How do I cook it now? Low heat in oven or crock pot?

If anyone else knows chime in, I think Cay said she is not checking in that often these days.

Cay Gibson
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Posted: Sept 24 2007 at 7:28am \| IP Logged

Don't you know, I'm up and at 'em this morning, Molly.

We've got co-op all day though so, real quick...

My brother-in-law's comes out the best and he does his on the pit for hours .

My husband has done ours on the pit but it never turns out quite as good as bil's.

I would do mine in the crock pot all day on low heat. Nice and tender that way.

Enjoy!

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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
wife to Mark '86
mom to 5
Cajun Cottage Under the Oaks

marcie
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Posted: Sept 24 2007 at 7:42am \| IP Logged

I know this is probably too late.....but, here is an awesome brisket:
Marinade

2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/8 tsp. paprika
1/4 cup liquid smoke
minced onion enough to make a paste but not dry.

--trim off excess fat. rinse well and pat dry.
--mix together marinade mix.
--rub seasoning into brisket.
--cover tightly and refrigerate overnight.

Barbeque Sauce

4 cups water
6 beef bouillion cubes
1/4 cup liquid smoke
1 cup ketchup
1/4 cup mustard
3 tblespoon brown sugar
2 tblespoon worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
4 dash tabasco

--place brisket on a rack in baking pan uncovered.
--bake in preheated oven 350 for 1 hour and 15 minutes.
--pour off excess fat and remove rack setting brisket in the pan.
--bring sauce to a boil and pour over meat.
--cover and continue baking for 1 hour and 30 minutes.
--baste 1-2 times.
--slice thinly. freezes well.

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Marcie Melancon
New Iberia, LA

Rebecca
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Posted: Sept 24 2007 at 10:53am \| IP Logged

I cook mine in a crockpot with one can of french onion soup, one bottle of beer.

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