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Brisket is best when cooked very slowly over a low heat. A home smoker is ideal! However it can be done in your own oven also. Rub your favorite spices such as garlic powder, seasoning salt and black pepper on the brisket. Insert meat thermometer into brisket. Place in a smoker or oven on low heat (200 F) fat side up for 5-6 hours or until the meat thermometer reads 150 F. 

Dianne's Brisket recipe:

One brisket roast (3-4 lbs)

2 large onions, sliced

3 8 oz glasses of water

4 tablespoons of ketchup

salt and pepper

2 teaspoons of smoked paprika (or regular)

3 cloves of minced garlic

1 tablespoon of Kitchen Bouquet( a darkening agent) 

 Place sliced onions in a large roasting pan, sprinkle with some salt, pepper, paprika. Place a roasting rack on top on onions and place brisket on top of that. Sprinkle with salt, pepper, paprika and all of garlic. Add 3 glasses of water, mixing the ketchup in one of the glasses of water and the Kitchen Bouquet in another one. Pour over the onions and some of the brisket.  Cover and cook at 300 for 3-3.5 hours until internal temperature of desired doneness is reached.

Remove meat from pan & wrap in foil to rest.  You can refrigerate until the next day which allows for nice slicing, (across the grain) otherwise slice thick so meat doesn't fall apart. . Place the onions and some of the juices in a blender and blend for a nice sauce (doesn't thicken like gravy, but you could thicken if you like, just as you do a gravy).

Freezes well!

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