Since it’s just me there are leftovers – already looking forward to those as well. , I still want to make those ribs but good grief, this brisket looks amazing!! This was delicious! I got a 10.66 brisket for $20.91! That looks so moist and mouthwatering I will have to try this soon! For those asking about cook time. Can you use a corned beef brisket for this recipe? Everyone loved it !!! This is really really good. Yellow, white, or red? I found this recipe months ago and have made it several times. Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Transfer half of the apple-onion mixture into a baking dish. I did not add the water I mixed the sauce with the brisket drippings and added that to the meat. © 2020 Discovery or its subsidiaries and affiliates. This is a family recipe passed along by my late cousin David. Can I use this rub for pork ribs? I’ve been cooking brisket like this for years with one exception – I heat my gas grill to a high heat and sear the brisket on each side for about five minutes. Most people won't think twice about serving basic cornbread when is on the table. I modified the recipe slightly. Brisket is rubbed with spices and liquid smoke and then cooked in a slow cooker with barbeque sauce until tender and juicy. If you’d rather slice it the day of for presentation, just skip the slicing step ahead of time, reheat on the grill in the foil packet, slice, and serve. I think ill make it for my husband birthday this weekend. Do you suggest putting the rub on and letting it sit for a few hours first? Served on nice rolls with some good deli cheddar cheese. Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special. NOT THIS TIME!! My oven cools off super super fast. This is yummy the day you make it, but is even more delicious the next day. This recipe is AWESOME! This was a big hit for my Thanksgiving dinner. It should be 1 1/2 HOURS per POUND! Walter, so your telling me that a 10 lb brisket needs to start out at the higher temp ? I bet your results will be more to your liking. Replace foil and return to oven. When I took my 6 lb brisket out of the oven and tasted it…… OMG…..like butter!! It's great with spinach on the side, and marvelous with fried eggs. (Used web site tool to adjust ingredients to fit meat portion). The brisket was smoky, tender and flavorful. This brisket looks so juicy and flavorful, and that was such a great idea to wrap it in bacon for smokiness! If you’re lucky enough to have left-overs they would easily freeze. I don’t eat pork so I used liquid smoke instead of the bacon and it turned out fabulous. Really good with a glass of Lambrusco, a sparkling red wine, or with ale. Hi Laura. This is a smoking or slow-grilling beef brisket. All rights reserved. What do you serve with the brisket? Please advise as I have a dinner coming up and I’d like to make this and I just remembered a couple of guests coming cannot take spicy at all. It looks delicious. I would love to make this again as the flavor was very good. I still browned up the chopped bacon and onion, but added a bottle of Jack Daniels BBQ sauce, 2 TBSP of honey, and nip of Fireball whiskey. Thank you! They are one of my family's fix-it-quick favorites. The brisket grilled cheese sandwiches and brisket nachos are scrumptious! I made the beef brisket and it was the best brisket on earth. Do I need juice or will the bacon fat keep everytjhing from burning? It’s summer and I don’t want to have my oven on for hours. No matter who comes for dinner, they always make sure that I'll be making this brisket. To the market. The sauce is perfect also. I followed recipe ALMOST exactly…I increased black pepper to a tablespoon and red pepper to a teaspoon and shook some liquid smoke over my cheap Walmart brand bacon ($2.98/lb!) This is also good for leftover St. Paddy's Day corned beef. Thank you for sharing this recipe. Next time I’m going to double the sauce! Or, make the sauce and then store the brisket in the sauce…sliced? Required fields are marked *. For added nutrition, add a can of mixed vegetables or cut-up fresh vegetable, such as chopped onion or green peppers and tomatoes. Mazel Tov! Tender beef brisket in a flavorful guajillo sauce with Mexican seasonings. Serve with fried eggs and brown soda bread (farls). I can hardly wait to cook this for my friends. The bar-b-que sauce is also wonderful and can be used for other meat dishes. They really kill the whole experience of finding a recipe you may really enjoy. Cook at 325-350 till 160f at thickest part then wrap in foil with either beer, apple juice or stock till 200-210 internal temperature. Otherwise, I have only praise for this recipe. If you’re cooking it as one piece, I might add 30 minutes or so to the cooking time. Now I will be thinking about this beek brisket all day. I’ve never made it in a smoker Karen, so I’m not sure. Can I make the sauce leaving them (and the adobo) out? I will be extemporizing the sauce with things I have in the fridge. why isn’t a glass pan not recommended? But it was a bit labor intensive when it came to making the sauce. Just wondering if it’s normal for the bacon to burn or for it to smell burnt in the oven ? Can this be made ahead, frozen, and then reheated? So of course I text my mom with the good price and a request for my dad’s recipe. Thank you for sharing! The brisket was $70 so I was really hoping it would turn out. Hi! They are going to devour it just like my family did. Toddler inhaled it. I wanted a recipe of my very own. Anyway- I read a recipe over a few times before making, especially one like this with a few steps at the end…and I am glad I had, because as it was time to begin the sauce, both my laptop and phone died! I just put this in the oven. Did the Brisket and Babyback Ribs. this link is to an external site that may or may not meet accessibility guidelines. Based on this recipe and recommendations. The smokey flavor of the bacon really penetrates into the meat and all that pork fat coating the beef brisket really adds to its flavor. How would you go about doing this so it still is juicy and tender? I live in New Zealand, we generally don’t see beef brisket on the shelves here. I thought I could thaw it overnight in the refrigerator and then reheat it. The only thing I did different was rub the brisket down with a little liquid smoke before I put the dry rub on and used double smoked bacon to really ensure that smokehouse flavor. I cooked for 4 hours and let sit for an hour and it was not quiet done. I’m so excited to try this baby. Made this recipe tonight & it was incredible. OK- this was beyond good! this link is to an external site that may or may not meet accessibility guidelines. Can you recommend a different cut of beef that will work well with this recipe? [Recipe originally submitted to Allrecipes.com.mx].