Best 3 Paula Deens Mamas Brisket Recipes

**Paula Deen's Mama's Brisket: A Southern Classic**

In the realm of Southern comfort food, Paula Deen's Mama's Brisket stands tall as a culinary masterpiece. This delectable dish embodies the essence of Southern hospitality, with its tender, fall-off-the-bone beef brisket slow-cooked to perfection in a flavorful broth. Whether you're a seasoned pitmaster or a home cook seeking a taste of authentic Southern cuisine, this recipe is sure to tantalize your taste buds and leave you craving for more. But the culinary journey doesn't end there. Alongside the classic Mama's Brisket, this article presents a treasure trove of additional brisket recipes that explore a diverse range of flavors and cooking techniques. From the tangy and smoky Carolina Brisket to the rich and savory Texas Brisket, each recipe offers a unique take on this beloved dish. So, fire up your grill or preheat your oven, and embark on a culinary adventure that celebrates the timeless tradition of brisket cooking.

Here are our top 3 tried and tested recipes!

PAULA DEEN'S MAMA'S BRISKET RECIPE - (3.7/5)

Paula Deen's Mama's Brisket Recipe - (3.7/5) image

Provided by á-23953

Number Of Ingredients 11

Ingredients

Sauce:
1 beef brisket (4 to 5 pounds)
2 large onions, sliced
1 cup ketchup
1 tsp salt
1/2 cup Worcestershire sauce
3 dashes of Tabasco
1 tsp chili powder
1 tbsp brown sugar
Four 14 1/2 cans whole white potatoes, drained
One 1 pound bag baby carrots

Steps:

Preheat the oven to 400 Place the brisket, fat side up, in a roasting pan. Brown in the oven,uncovered, for 30 minutes. Remove from the oven and lay the onions over the meat. Bring all of the ingredients for the sauce to a boil in a small saucepan. Pour the hot sauce over the meat. Reduce the oven temperature to 325 and cook the brisket for 1 1/2 hours, basting often. Remove from the oven and let cool. Cover with aluminum foil and refrigerate overnight. When ready to serve, preheat the oven to 300. Remove any fat that has congealed. Slice the meat and return to the pan. Add the carrots and potatoes. Bake, covered, until the meat is very tender, about 1 1/2 hours.

TEXAS BRISKET

Texas Brisket image

Slow grilled meat yields a tender and juicy entree

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 8

Ingredients

6 cups soaked hickory chips
1 (5 to 6 lbs) trimmed but left with a layer of fat about 1/4 inch thick brisket
3 tablespoons Paula Deen's Southern Chili Spice
6 tablespoons Paula Deen's House Seasoning
1 1/2 teaspoons brown sugar
1 1/2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper

Steps:

Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.
Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.
Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 °F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.

TEXAS OVEN-ROASTED BEEF BRISKET

Texas Oven-Roasted Beef Brisket image

Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.

Provided by Food Network

Categories main-dish

Time 4h10m

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

Steps:

Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Tips:

Choose a good quality brisket: Look for a brisket that is well-marbled with fat, as this will help keep the meat moist and flavorful during cooking.
Trim the brisket: Remove any excess fat from the brisket, leaving a thin layer of fat on the meat.
Season the brisket generously: Rub the brisket all over with a mixture of salt, pepper, garlic powder, and onion powder.
Cook the brisket low and slow: The key to tender, fall-apart brisket is to cook it low and slow. Cook the brisket at 250 degrees Fahrenheit for 8-10 hours, or until the internal temperature reaches 200 degrees Fahrenheit.
Let the brisket rest before slicing: Once the brisket is cooked, let it rest for at least 30 minutes before slicing. This will help the juices redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Paula Deen's Mama's Brisket is a delicious and easy-to-make recipe that is perfect for any occasion. With its tender, fall-apart meat and flavorful sauce, this brisket is sure to be a hit with your family and friends. So next time you're looking for a special meal, give this recipe a try. You won't be disappointed!