Type what you have

Ingredients

• ✓ beef brisket
• sirloin steak
• mayonnaise
• shallot
• wild game rub
• whole wheat hot dog bun
• cheddar cheese
• salt
• pepper
• lettuce
• tomato
• onion
• relish

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine the sirloin and brisket in a food processor and pulse until ground.
3. 3 Transfer the meat into a large bowl. Add the mayonnaise, shallot, and wild game rub; gently mix.
4. 4 Divide the meat into 4 equal portions; shape the "burgers" into hotdog shapes.
5. 5 Place on preheated grill and close the lid. Cook for 4 minutes. Lift lid; flip burger dogs and close lid.
6. 6 Lightly toast hot dog buns, then set aside.
7. 7 Sear the burger dogs on all four sides for extra char flavor, about 2 1/2 minutes per side for medium, or until internal temperature reaches 140 degrees F. During the final minute of grilling, top each burger dog with a slice of cheese.
8. 8 Transfer burger dogs from the grill to a grill bun. Salt and pepper to taste; serve with your favorite condiments.

By FOX Broadcasting Company

Ingredients

• ✓ beef brisket
• onion soup mix
• beef broth
• french roll

Instructions

1. 1 Place beef brisket in a slow cooker. Mix onion soup mix into beef broth in a small bowl; pour over brisket.
2. 2 Cook on Low 7 to 9 hours.
3. 3 Transfer brisket to a cutting board and cut into slices. Fill rolls with beef. Ladle juices from the slow cooker into 5 individual bowls to serve with sandwiches for dipping.

By Allrecipes Member

Ingredients

• ✓ beef brisket
• mustard
• brisket rub

Instructions

1. 1 Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.
2. 2 Remove brisket from the refrigerator and bring to room temperature.
3. 3 Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions.
4. 4 Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.
5. 5 Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.

By Kevinlost

Ingredients

• ✓ beef brisket
• cola-flavored carbonated beverage
• chile sauce
• onion soup mix

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place brisket, fat-side up, in a roasting pan. Combine cola, chili sauce, and onion soup mix in a small bowl; pour over brisket. Cover roasting pan.
3. 3 Bake in the preheated oven for 3 to 4 hours; uncover during the last hour.

By MARCIA ELLIS

Ingredients

• ✓ beef brisket
• chili sauce
• onion soup mix
• garlic powder

Instructions

1. 1 Place beef brisket in a slow cooker. Whisk chili sauce, onion soup mix, and garlic powder together in a medium bowl; pour over brisket. Cover slow cooker.
2. 2 Cook on Low for 8 to 10 hours. Slice brisket against the grain; pour gravy over slices.

By DRUMNWRITE

Ingredients

• ✓ beef brisket
• ketchup
• grape jelly
• onion soup mix
• black pepper

Instructions

1. 1 Cut brisket in half across the grain and place 1 half into a slow cooker. Spread with 1/2 cup ketchup and 2 tablespoons grape jelly; sprinkle with 1/2 of the dry onion soup mix. Place remaining brisket half on top of first piece. Spread with remaining 1/2 cup ketchup, 2 tablespoons grape jelly, and onion soup mix. Sprinkle black pepper into the slow cooker.
2. 2 Cover and cook on Low until meat is very tender, 8 to 10 hours.

By mazzypants

Ingredients

• ✓ beef brisket
• onion
• beef broth
• french onion soup
• beer

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place a large roasting pan over medium-high heat. Sear brisket, fat-side down first, in the hot pan until browned, about 3 minutes per side. Remove brisket from the pan and set aside.
3. 3 Place onion slices into the bottom of the same roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over onions. Lay brisket on top; pour remaining beef broth, French onion soup, and beer over brisket. Cover the roasting pan with a lid.
4. 4 Bake in the preheated oven for 3 hours. Let brisket stand at room temperature for 30 minutes.
5. 5 Remove brisket from the roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate brisket and pan juices, 8 hours to overnight.
6. 6 The next day, preheat the oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.
7. 7 Unwrap brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into pan juices.
8. 8 Bake in the preheated oven until pan juices are thickened and meat is hot, about 45 minutes.

By Marlene

Ingredients

• ✓ beef brisket
• onion soup mix
• tomato
• green chile
• tomato sauce
• garlic powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place the beef brisket in a baking dish. In a bowl, mix the onion soup mix, diced tomatoes and green chiles, tomato sauce, and garlic powder. Pour over the brisket.
3. 3 Loosely cover the brisket with foil. Bake 3 hours in the preheated oven, or to an internal temperature of at least 145 degrees F (63 degrees C).

By Stephkp1

Ingredients

• ✓ beef brisket
• salt
• black pepper
• garlic powder
• barbecue sauce
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C).
2. 2 Sprinkle both sides of brisket with salt, pepper, and garlic powder. Place in a Dutch oven or large roasting pan with a cover.
3. 3 Cook in the preheated oven, covered, without adding water, for 3 hours.
4. 4 Remove brisket from the pan and slice. Return slices to pan. Mix BBQ sauce with water; pour over sliced brisket. Cover the pan and cook for 1 more hour.

By JMOOSE

Ingredients

• ✓ beef brisket
• vegetable oil
• onion
• garlic
• onion soup mix
• apricot

Instructions

1. 1 In a large heavy skillet, heat oil over medium-high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
2. 2 Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
3. 3 Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
4. 4 Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.

By Abby J Benner

Ingredients

• ✓ beef brisket
• salt
• pepper
• onion
• beer
• tomato chili sauce
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Season brisket on all sides with salt and pepper and place in a glass baking dish. Cover with a layer of sliced onion.
4. 4 Mix beer, chili sauce, and brown sugar together in a medium bowl. Pour over beef brisket. Cover the dish tightly with aluminum foil.
5. 5 Bake in the preheated oven for 3 hours. Remove the aluminum foil and bake for an additional 30 minutes.
6. 6 Let brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

By PMARRIE

Ingredients

• ✓ beef brisket
• coffee
• ketchup
• cola
• worcestershire sauce
• yellow mustard
• liquid smoke
• brown sugar

Instructions

1. 1 Place beef brisket in a large slow cooker, fat-side up. Pour coffee over brisket. Cover the slow cooker. Cook on Low for 24 hours.
2. 2 Meanwhile, combine ketchup, cola, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
3. 3 Discard any fat from brisket. Pull or shred brisket using two forks; pour sauce over brisket, stirring to evenly coat. Cook on Low, 1 hour more.

By Ly

Ingredients

• ✓ beef brisket
• roasting bag
• all-purpose flour
• liquid smoke
• garlic powder
• onion soup mix
• black pepper

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
3. 3 Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.

By BREVEAL

Ingredients

• ✓ beef brisket
• seasoned salt
• apple cider
• honey
• soy sauce
• ketchup
• brown sugar
• apple cider vinegar
• worcestershire sauce
• garlic powder

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Season brisket all over with salt; place in a roasting pan. Pour apple cider over brisket; cover tightly with foil. Cook in the preheated oven until tender, about 3 hours. Don't peek.
3. 3 Preheat an outdoor grill for low heat and lightly oil the grate. Combine honey, soy sauce, and salt in a small bowl.
4. 4 Transfer brisket to the preheated grill; cook, turning and basting frequently with honey sauce, about 30 minutes.
5. 5 Combine ketchup, sugar, vinegar, Worcestershire sauce, garlic powder, and salt in a saucepan; cook sauce on low heat until flavors meld, about 15 minutes. Do not boil, or sauce will become too vinegary.
6. 6 Rest brisket about 10 minutes, then slice and serve with barbecue sauce.

By Susan

Ingredients

• ✓ beef brisket
• thyme
• salt
• black pepper
• olive oil
• red onion
• beef broth
• tomato sauce
• red wine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
3. 3 Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
4. 4 Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
5. 5 Place the brisket back into the roasting pan and cover pan with foil.
6. 6 Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

By RickyBobby

Ingredients

• ✓ beef brisket
• chili powder
• garlic powder
• onion powder
• black pepper
• brown sugar
• meat tenderizer
• soy sauce
• water
• pineapple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Rub the spice mixture generously all over the brisket. Place the meat on a baking sheet with the fat layer up.
3. 3 Bake in the preheated oven for 1 hour; remove from oven, and lower the oven temperature to 300 degrees F (150 degrees C). Mix soy sauce with water in a bowl, and pour the liquid into a roasting pan. Transfer the brisket into the roasting pan. Sprinkle the meat with the crushed pineapple.
4. 4 Cover the roasting pan tightly with foil, return to oven, and bake for 3 more hours. Cool for 30 minutes before slicing.

By hmarshall

Ingredients

• ✓ beef brisket
• chili powder
• salt
• garlic powder
• onion powder
• black pepper
• sugar
• mustard
• bay leaf
• beef stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chili powder, salt, garlic powder, onion powder, black pepper, sugar, mustard, and bay leaf together in a small bowl; season brisket with spice mixture. Arrange beef in a roasting pan or Dutch oven. Do not cover.
3. 3 Bake in the preheated oven for 1 hour. Fill pan with enough beef stock to cover by 1/2 inch. Cover pan with lid or aluminum foil and reduce heat to 300 degrees F (150 degrees C).
4. 4 Continue baking until beef is very tender, about 3 hours more. Slice beef thinly, across the grain and serve with juices from the pan.

By Grady Spears

Ingredients

• ✓ beef brisket
• salt
• onion
• beer
• brown sugar
• beef bouillon
• black pepper
• garlic
• bay leaf
• thyme
• cornstarch
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season brisket with salt and place in a baking dish. Cover entire roast with onion slices.
3. 3 In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic, bay leaf, and thyme. Pour over the roast. Cover with aluminum foil.
4. 4 Bake for 4 hours in the preheated oven. The brisket should be fork-tender.
5. 5 Mix together cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve brisket.

By Anna B

Ingredients

• ✓ beef brisket
• water
• white sugar
• kosher salt
• garlic
• curing salt
• ice cube
• coriander seed
• black peppercorn
• mustard seed
• red pepper flake
• clove
• ginger
• bay leaf

Instructions

1. 1 Trim off fat cap of brisket; poke some holes in meat with a paring knife.
2. 2 Bring water to a boil in a large pot on the stovetop. Remove from heat; as it starts to cool down, add white sugar, kosher salt, garlic, and pink curing salt.
3. 3 Find a food-grade, nonreactive container with a lid; pour in brine and ice, then add brisket. Keep brisket in brine for 5 to 7 days in the refrigerator. Flip brisket every 24 hours.
4. 4 After brining, pull brisket out of the container and rinse under cold water.
5. 5 Heat a pan over low heat. Toast coriander seeds, peppercorns, and mustard seeds in the hot pan, about 2 minutes. Remove and transfer to a food processor; add red pepper flakes, cloves, ginger, and bay leaves. Grind well.
6. 6 Use 1/2 of the spice mixture to coat brisket; seal in a food saver bag. Reserve remaining spice mixture. Place brisket in a sous vide at 137 degrees F (58 degrees C) for 18 hours.
7. 7 Remove from sous vide, cut open the bag, and brisket set out to dry and rest on a wire rack from a smoker for 30 minutes. Use remaining pickling spices to re-coat brisket.
8. 8 Place a wire rack in the smoker. Add wood chips according to manufacturer's directions and heat to 225 degrees F (107 degrees C).
9. 9 Smoke brisket until browned, tender, and no longer pink in the center, about 5 hours. Pull brisket from the smoker and let rest for 15 minutes before slicing.

By Norm Walker

Ingredients

• ✓ beef brisket
• liquid smoke
• onion salt
• garlic salt
• brown sugar
• ketchup
• butter
• water
• celery salt
• liquid smoke
• worcestershire sauce
• mustard powder
• salt
• pepper

Instructions

1. 1 Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
2. 2 Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
3. 3 In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
4. 4 Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

By Cathy G

Ingredients

• ✓ beef brisket
• wood chip
• paprika
• white sugar
• cumin
• cayenne pepper
• brown sugar
• chili powder
• garlic powder
• onion powder
• kosher salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Soak wood chips in a bowl of water, 8 hours to overnight.
3. 3 Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
4. 4 Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
5. 5 Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 ½ hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
6. 6 Editor's Note:
7. 7 Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more. The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount consumed will vary.

By all rec

Ingredients

• ✓ beef brisket
• paprika
• black pepper
• salt
• brown sugar
• chili powder
• cumin
• barbecue sauce
• water
• worcestershire sauce
• liquid smoke
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare brisket rub: Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over brisket. Put brisket in a large, resealable plastic bag; refrigerate for 30 minutes to overnight.
3. 3 When ready to cook, prepare barbeque sauce: Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker.
4. 4 Remove brisket from the refrigerator and take out of the bag. Lay brisket in sauce in the slow cooker and arrange onions over top.
5. 5 Cook on Low until brisket is very tender, 6 to 7 hours.
6. 6 Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.

By Sandy Clark Gerhardt

Ingredients

• ✓ beef brisket
• thyme
• paprika
• black pepper
• salt
• onion powder
• garlic powder
• cayenne pepper
• cumin
• liquid smoke
• worcestershire sauce
• barbecue sauce

Instructions

1. 1 Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
2. 2 Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on Low, 8 to 10 hours, until fork-tender.

By Shannon

Ingredients

• ✓ beef brisket
• seasoned salt
• black pepper
• olive oil
• onion
• garlic
• beef broth
• ketchup
• brown sugar
• cider vinegar
• chili powder
• bay leaf
• cayenne pepper
• water
• all-purpose flour

Instructions

1. 1 Sprinkle brisket with seasoned salt and black pepper.
2. 2 Heat oil in a Dutch oven over medium-high heat. Sear brisket in hot oil until browned on both sides, then transfer to a large plate. Cook and stir onions and garlic in the Dutch oven until vegetables are softened, about 6 minutes. Return brisket to the Dutch oven.
3. 3 Whisk beef broth, ketchup, brown sugar, vinegar, chili powder, bay leaves, and cayenne pepper together in a bowl; drizzle over brisket.
4. 4 Bring mixture to a boil, then reduce the heat to low, cover, and simmer until beef is very tender and easily falls apart when pulled with a fork, 2 1/2 to 3 hours. Remove and discard bay leaves. Transfer beef to a platter, reserving liquid in the Dutch oven. Slice beef.
5. 5 Whisk water and flour together in a small bowl; stir into the Dutch oven and bring to a boil until sauce is thickened. Serve sauce over sliced brisket.

By ChefTony

Ingredients

• ✓ beef brisket
• paprika
• salt
• white sugar
• black pepper
• chili powder
• cumin
• garlic
• cayenne pepper
• cinnamon
• wood chip
• aluminum foil
• chili sauce
• beer
• brown sugar
• onion

Instructions

1. 1 Bring brisket to room temperature, about 1 hour.
2. 2 Whisk paprika, salt, white sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon together in a small bowl for dry rub. Apply rub liberally to entire brisket; leave at room temperature while preparing the smoker.
3. 3 Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) for indirect heat. Add wood chips to the charcoal according to manufacturer's directions; place a small cast iron pan of water over the fire.
4. 4 Place brisket, fat-side up, onto wire rack about 8 inches away from the fire; smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees C). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 hour more. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 hour more.
5. 5 Meanwhile, combine hot chili sauce, beer, brown sugar, and onion for finishing sauce. Remove brisket from the smoker; place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil; return to the smoker.
6. 6 Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 hour more.
7. 7 Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

By Patty Meisenholder

Ingredients

• ✓ beef brisket
• salt
• onion powder
• garlic powder
• paprika
• black pepper
• ancho chile
• canola oil
• red onion
• garlic
• tomato paste
• red wine
• ketchup
• butter
• sherry vinegar
• cayenne pepper
• hot sauce

Instructions

1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 128 degrees F (53 degrees C) and allow water bath to come up to temperature.
2. 2 While water heats, trim excess fat from the fat cap of the brisket to about 1/4 inch. Do not remove all the fat, as this will contribute to keeping the meat juicy. Pat brisket dry with a paper towel.
3. 3 Combine salt, onion powder, garlic powder, smoked paprika and pepper in a small bowl. Completely cover all sides of the brisket with the spice mixture.
4. 4 Place the brisket in a large vacuum sealable bag. Seal bag according to manufacturer's directions. Transfer vacuum sealed brisket to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook undisturbed for 48 hours. Remove brisket from bag, reserving cooking liquid (you should have about 3 ½ cups cooking liquid). Strain cooking liquid through a fine mesh sieve and discard any solids. Set brisket aside on a plate or cutting board.
5. 5 Place dried ancho chiles in a large, dry saucepan over medium high heat. Cook, turning often, until chiles are blistered, and aromatic. Remove chiles from heat and allow to cool briefly. Once chiles have cooled enough to handle, remove stems and seeds, and tear chiles into 2-inch pieces. Place torn chiles in a medium bowl with 1 cup of boiling water and 2 cups of strained, reserved cooking liquid; allow to stand until chiles have softened, about 10 minutes.
6. 6 Meanwhile, heat 2 tablespoons canola oil in the same saucepan over medium-high heat. Add onions and smashed garlic cloves; cook, stirring often, until onions and garlic have softened, about 5 minutes. Add tomato paste and cook, stirring often, for 1 minute. Add red wine and allow mixture to reduce until most of the liquid excep tfor about 1/4 cup has evaporated, stirring occasionally. Remove from heat.
7. 7 Remove softened chiles from liquid, and strain liquid through a fine mesh sieve, reserving 1/2 cup of the strained liquid. Combine softened chiles, 1/2 cup reserved liquid, onion mixture, and ketchup in a blender; blend until smooth. Add unsalted butter and sherry vinegar to the mixture and process until smooth. If you want a spicier sauce, add cayenne pepper or hot sauce to taste.
8. 8 Preheat a grill or grill pan to medium high (350 degrees F to 400 degrees F / 175 degrees C to 200 degrees C).
9. 9 Pat brisket dry with paper towels and rub with remaining 2 tablespoons oil. Place on the preheated grill and grill until grill marks appear, the outside is slightly charred, and the brisket is heated through, about 5 minutes per side.
10. 10 Transfer brisket to a cutting board, let stand for 5 minutes to rest, and slice thinly against the grain of the meat and serve hot with sauce.

By Keaton Larson

Ingredients

• ✓ beef brisket
• black pepper
• garlic
• pickling spice
• brown sugar
• onion
• lager beer
• apple juice
• wood chip
• garlic
• pickling spice
• curing salt
• brown sugar
• kosher salt
• onion
• lager beer
• water

Instructions

1. 1 Place water, 3 bottles beer, 2 onions, kosher salt, 1/2 cup brown sugar, curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate, stirring once a day, for 4 days.
2. 2 Soak wood chips in apple juice for 2 hours.
3. 3 Remove beef from pot, discarding brine, and rinse well until cold water. Let beef come to room temperature.
4. 4 Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source.
5. 5 Place meat directly on the grate and allow to smoke for 2 hours.
6. 6 Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil.
7. 7 Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid.
8. 8 Roast the beef until tender, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C).
9. 9 Remove beef from the roasting pan, discarding braising liquid. Let beef cool until easily handled.
10. 10 Slice beef into very thin slices across the grain.

By What's for dinner, mom?

Ingredients

• ✓ beef brisket
• brown sugar
• chili powder
• paprika
• salt
• black pepper
• mustard powder
• onion powder
• garlic powder
• beef broth
• liquid smoke
• worcestershire sauce
• water
• yellow onion
• carrot
• barbecue sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder in a small bowl to make a dry rub.
3. 3 Combine beef broth, liquid smoke, and Worcestershire sauce in a separate bowl for the cooking liquid.
4. 4 Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to High while preparing the brisket.
5. 5 Meanwhile, season brisket all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
6. 6 Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
7. 7 Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture. Preheat the oven's broiler.
8. 8 Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
9. 9 Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
10. 10 Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.

By Cooking with Kimberly Wood

Ingredients

• ✓ beef brisket
• margarine
• worcestershire sauce
• garlic
• water
• red wine
• beef broth
• worcestershire sauce
• margarine
• shallot
• mushroom
• olive oil
• cayenne pepper
• sea salt
• black pepper
• garlic powder
• paprika

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl; set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Add mushrooms and shallots; cook and stir until mushrooms release their liquid, 5 to 8 minutes. Set aside.
4. 4 Melt ¼ cup margarine in a large skillet over medium-high heat; stir in ¼ cup Worcestershire sauce. Thoroughly rub beef brisket with spice mixture; place brisket in skillet.
5. 5 Brown brisket on all sides, about 5 minutes per side. Add 1 ½ cups Worcestershire sauce to the skillet, ½ cup at a time, adding more as sauce cooks into brisket.
6. 6 Place a rack in a heavy Dutch oven; place brisket on the rack. Pour in Worcestershire sauce skillet drippings, beef broth, red wine, water, and garlic; top with mushroom mixture. Drizzle remaining 1 tablespoon Worcestershire sauce over mushrooms; top with remaining 2 tablespoons margarine. Cover the Dutch oven.
7. 7 Bake in the preheated oven for 3 hours. Reduce the oven temperature to 300 degrees F (150 degrees C); bake for 1 hour more. Reduce the oven temperature to 225 degrees F (105 degrees C); bake for 1 hour more. Baste with pan drippings every hour.
8. 8 Rest brisket before slicing thinly against the grain, about 20 minutes. Serve with pan gravy.

By Cajun Girl

Ingredients

• ✓ beef brisket
• potato bun
• water
• cornstarch
• brown sugar
• oregano
• paprika
• chili powder
• black pepper
• salt
• liquid smoke
• worcestershire sauce
• white vinegar
• beer
• ketchup
• garlic
• onion

Instructions

1. 1 Place onion and garlic in a large slow cooker. Add ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke. Set aside.
2. 2 Combine salt, pepper, chili powder, paprika, oregano, and sugar in a bowl. Rub spice mixture all over brisket. Place brisket into the slow cooker. Sprinkle any remaining spice mixture on top.
3. 3 Cover, and cook on Low until brisket is fork-tender, 10 to 12 hours.
4. 4 Transfer brisket to a large bowl. Remove and discard fat from sauce in the slow cooker. Pour 2 cups of sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve cornstarch in water. Stir into sauce. Cook, stirring often until sauce thickens, 5 to 10 minutes. Meanwhile, shred brisket into small pieces using two forks.
5. 5 Pour thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than half full. Hold down the lid of the blender with a kitchen towel. Pulse several times to get sauce moving. Purée until smooth. Transfer the sauce back to the slow cooker. Alternately, use a stick blender directly in the slow cooker.
6. 6 Add shredded brisket to the slow cooker, stirring together until combined. Use tongs to serve beef on potato buns.

By Allison Fletcher Acosta