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Brisket – Mom’s Easy Brisket

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Mom has given me a fail-proof brisket recipe. We have made this twice now and each time it has come out great. One of the times we cooked it in the oven, and the other time we cooked it on our grill, just being careful to keep the temperature right.

Ingredients

  • 1 whole Brisket (I've Used Different Sizes And They Always Turn Out Ok)
  • ½ cups Red Wine
  • 1 cup Ketchup
  • 1 cup Water
  • 2 dashes Tabasco (or More If You Dare)
  • 1 teaspoon Worcestershire Sauce
  • ¼ cups Vinegar
  • 2 Tablespoons Sugar
  • 1 teaspoon Salt
  • 1 dash Liquid Smoke
  • 1 dash Soy Sauce

Preparation

Wrap brisket in heavy foil and put it in a large roaster, fat side up (I remove as much of the fat as possible first). Sprinkle with salt and pepper. Seal the foil up around it, and put the roaster lid on. Bake for 6 hours at 250F.

If you are cooking this on the grill, just wrap it in foil and put in on the grill grates, but not on direct heat. Monitor your grill temperature carefully.

After the brisket has cooked for about 5 hours, start the sauce. Mix the remaining ingredients together in a saucepan and cook for thirty minutes on low. I recommend doubling this sauce mix—it is that good.

After the brisket has baked for the full 6 hours, open the foil carefully to let the steam out without burning yourself. Avoid breaking the foil, though, because you’ll need to re-wrap the brisket. I siphon off most of the accumulated juices and save them.

Pour some of the sauce over the brisket, re-wrap, and bake for another hour. Save the remaining sauce for serving.

You can also use the juices from the brisket with some of the leftover meat. The juices are tasty, too, after you skim off the fat.

Once the brisket has cooked for the last hour, remove and slice against the grain of the meat. Enjoy!

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2 Reviews

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pkchoma on 10.4.2010

This was fantastic. I did double the sauce and I’m glad I did. This is a keeper!

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Vicki on 9.6.2010

I didn’t have any liquid smoke so I just left it out. I also added garlic powder and onion powder to the marinade. Overall it was a tasty brisket. I really liked it. My husband’s only complaintwas that it wasn’t a BBQ brisket, but that it tasted sort of like a pot roast. That’s not bad, in my opinion, but he was expecting a brisket that was heavy on the BBQ sauce.

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