Deb's Beef Brisket Recipe, a long kept secret of tasty brisket with minimum effort!
Cook's note: If you are pressed for time, or don't have the desire of standing by the smoker for long periods of time, then you've gotta check this Beef Brisket Recipe. Some Pit Masters will scoff at the idea of using an oven, but when done properly, this recipe will save you time, and you'll come out looking like a BBQ master!
- 1 untrimmed brisket (6-10 lb)
- 1 turkey size cooking bag
- 1 bottle Claude's brisket sauce (can be purchased at any HEB) THE BEST!!
Directions: Choose brisket by the amount of bend. That is, pick it up and see if you can bend it easily. That means there's not a lot of fat on the interior. Too much fat and there will be no give in bending the brisket.
Next, place brisket inside the cooking bag, which has been placed in a large roasting pan. Pour 3/4 to a full bottle of Claude’s Brisket Marinate over the brisket. Close the bag with the tie enclosed. Marinate in the refrigerator overnight turning occasionally. Pull brisket from the refrigerator about an hour before you are ready to cook. Place brisket fat side up in roasting pan and make about 3 slits on the top side of the cooking bag.
Place the brisket in a preheated 275-300 (degree) oven for about 4 hours. You'll end up with the most tender, flavorful brisket you can imagine. Now here's the secret and finishing touch! If you so desire you can fire up the grill and sere it for 5 minutes on each side. Then tell your friends it’s been in the grill for fourteen hours, not really! I swear your friends will think you smoked this thing all day long. Enjoy!!
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