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Thread: Brisket

  1. #1
    5 Star Lounger
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    Brisket

    When I find brisket on sale at the local supermarket, I buy several and prepare them this way:

    Trim most of the fat from each brisket, and cut the trimmed brisket into several 1 to 2lb pieces.
    Add about 1/4 cup finely chopped fresh cilantro to 1 bottle of Italian dressing.
    Divide the brisket and marinade among 2 or 3 bags and freeze.

    When ready to cook:
    Thaw the bag of marinaded brisket in the refrigerator.
    Remove the brisket and heavily coat each side of the brisket pieces with white pepper and garlic powder.
    Sear or heavily brown each side of the brisket pieces in a hot, hot skillet.
    After browning, line the inside of a casserole dish with aluminum foil and place the brisket and remaining marinade from the bag inside.
    Cover tightly and bake for about 1 1/2 to 2 hours at 350 degrees.

    Great with garlic mashed potatoes, or sliced very thin and toasted on top of any bread. Makes a great aujus. Also great cooked on the grill with corn-on-the-cob, or baked potatoes.

  2. #2
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    Re: Brisket

    Mike -

    As a Texan, which I presume you are since your post sports that flag, you should know that the only thing to do with brisket is make fajitas. That, and drinking tequila, are the two main skills I picked up in my 2 1/2 years in grad school in Austin. (Okay, I learned how to sing, too, but the tequila helps.)

    Marinate the brisket overnight in beer (I like to use a cheap Mexican beer, because to my tongue they have a nice fruity taste), fresh lime juice, Worcestershire sauce and chopped garlic. Then smoke it for a couple of hours. I use mesquite because my choices here are pretty much limited to mesquite, hickory and apple and hickory and apple are just wrong for it. (Although apple works great when smoking turkey.) Slice thin and serve with tortillas, grilled onions and bell peppers, salsa or pico de gallo, pickled jalapenos, cheese, refried beans and sour cream. And lots of napkins. Yum.

    Lee Morgan

  3. #3
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    Re: Brisket

    I never have any beer left for the marinade. <img src=/S/smile.gif border=0 alt=smile width=15 height=15> You are right about the mesquite, between here and Austin there are enough mesquite trees to make one heck of a barbeque!

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