Best 6 Melt In Your Mouth Beef Brisket Recipes

MELT IN YOUR MOUTH OVEN COOKED BRISKET

Steps:

• Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
• Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
• If you have time let stand in refrigerator for 24 hours.
• Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
• Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
• Place in refrigerator over night to cool.
• Remove fat and cut against the grain NOT with the grain.
• Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.

SLOW-ROASTED BEEF BRISKET

Steps:

• Place brisket, fat side down, in a 13x9-inch baking dish. In a small bowl, mix the Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper, and hot pepper sauce and pour it over the brisket. Turn the brisket fat side up and refrigerate, covered, overnight.
• Remove the brisket from the refrigerator. Preheat oven to 300°. Bake fat side up, covered for 4 hours.
• Optional: In a small bowl, combine the sauce ingredients and spread it over the brisket. Bake uncovered for 15 to 30 minutes longer or until tender.
• Cut diagonally across the grain into thin slices.

BRISKET MELT

Steps:

• For the caramelized onions: Heat a large skillet over medium heat. Add oil and the onions. Cook until translucent, then add the brown sugar and stir in until combined. Add the salt and pepper and continue to cook until desired color is achieved.
• For the brisket rub: In a large mixing bowl, stir together the brown sugar, granulated sugar, salt, paprika, chili powder, onion powder, black pepper, cayenne, garlic powder, celery seed and pink salt.
• For the garlic Parmesan butter: Combine butter, Parmesan and garlic in a bowl.
• For the BBQ sauce: In a medium saucepan over medium heat, add the tomato paste and cook for 5 minutes. Add the brown sugar, salt, mustard, celery seed and cayenne pepper. Cook for 2 minutes. Add the pineapple juice, vinegar, molasses and tamarind paste and simmer, stirring occasionally, for 1 1/2 hours.
• For the smoked brisket: Place brisket in a large pan and thoroughly rub both sides with 3 cups brisket rub (save the remainder for another use). Let the brisket marinade, refrigerated, overnight.
• Preheat a smoker to 250 degrees F.
• Smoke brisket until it has a developed crust, 14 to 16 hours.
• Preheat the oven to 350 degrees F.
• Place brisket in a pot with chicken stock and braise for 1 hour 30 minutes. Shred the meat. Reserve the au jus.
• Spread garlic Parmesan butter on Texas toast. Toast on a flattop.
• Melt 2 slices cheese on the other side of half of the toast.
• Heat 6 ounces brisket in a pan with reserved au jus until the au jus reduces by a quarter. Add BBQ sauce, then lay on the bottom slice of toast. Top with a handful of caramelized onions and close sandwich. Slice in half and serve. Repeat to make more sandwiches.

MELT IN YOUR MOUTH BEEF BRISKET

Steps:

• In a large roaster, season brisket with salt and pepper.
• Cover bottom of roasting pan with sliced onions.
• Lay brisket on top of onions in roaster.
• In a bowl, mix the prepared BBQ sauce with minced garlic.
• In the roaster with the onions, pour the BBQ sauce all over brisket, making sure that brisket is coated well on all sides.
• Cover with foil; refrigerate for 24 hours.
• Remove from fridge.
• In a bowl, mix together wine, ketchup, brown sugar and soup.
• Pour over brisket; mix slightly to combine with BBQ sauce.
• Cover tightly with foil.
• Bake at 350 degrees for 4-1/2- 5 hours, or until brisket if fork-tender.
• Remove from oven; let stand 20 minutes before slicing.
• Slice thinly against the grain; serve with remaining sauce.

MELT IN YOUR MOUTH BRISKET OF BEEF

Steps:

• Combine flour, salt and pepper and coat all sides of beef.
• Heat about 1/4" of oil in dutch oven or large pot and brown all sides of meat.
• Add water, onion and all spices.
• Cover and simmer for 2 hours and then turn over.
• Add carrots and potatoes and simmer an additional 30 to 45 minutes or until vegetables are tender.

BEST BRISKET EVER EATEN; MELTS IN YOUR MOUTH, AND IN YOUR HAND!

Steps:

• 1. Prepare your smoker with mesquite chips and oak logs. Mix all the ingredients in a zip lock bag break up any lumps!
• 2. RUB YOUR MEAT!! On the fat side, cut slits cross wise in the fat layer, and rub in the seasoning until it is dark and moist. Flip over and continue. Be sure to take your time with the meat, rub in well with your hand until the fat begins to warm up, and break down. Remember to get the top and sides! If you run out, divide the recipe in half and make more. IT is better to have more then less.
• 3. Place on your smoker/grill for 6 or more hours. FLIP ONLY ONCE after half way through. Let the heat and smoke do the rest!!
• 4. **TIP** you can use this rub on steaks and roasts as well!! Enjoy!