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October 09, 2013



Want a simple and great brisket recipe? Try this one. Not quite BBQ, but I'd bet you make it more than once!


1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1 teaspoon Morton Nature's Seasonings
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon brandy

The above is for about four pounds of meat. Double/triple as needed.

Mix all ingredients in a small jar or cup. Stir well and wait for five minutes or more before using -- it will turn into a paste in this time.

Rub the paste onto both sides of brisket. Cook covered at 185F to 200F for about 10 hours.

There are a couple of ways to cook that I have tried that turned out quite well.

Method #1: Wrap meat as tightly as possible in heavy duty aluminum foil using a butcher wrap and cook in crock pot on low setting for 10 hours. Remove from crock pot saving all juices and put the meat on the outdoor grill on high for about five minutes. Alternatively, place in a shallow baking pan and stick under oven broiler for a few minutes. This last step (grill/broiler) is just to improve the appearance; it does not affect the taste. Personally, I only do it when company is in for dinner and I want to present a "pretty" brisket.

Pour the juice from the crock pot into a pan and place on stove and bring to a slow boil. Mix a couple of tablespoons of corn starch in cold water. After juices are boiling, slowly add corn starch a little at a time until you have a gravy the thickness you like. I sometimes add a little fresh cracked pepper to the juice while I'm making the gravy.

Method #2: Instead of a crock pot, use one of the disposable foil pans you get at supermarket. Cover with aluminum foil tightly and prick about five holes in foil with a toothpick. Cook in oven at 185F to 200F for about 10 hours. Then proceed as in method #1 for drying, gravy, etc.

Serve with baked potato (gravy is wonderful on it also) and green peas or other veggi of your choice.

Excess can be placed in freezer bags with gravy and will keep well frozen for at least six months.

Best wishes, and if you try it, let me know how you like it.


P.S. If using venison, I usually rub the meat with olive oil before I put on the rub since there is very little natural fat. May also have to add a little water to get enough gravy.


Whatthehell is Charcuterie? Beef brisket takes much longer than 35 minutes. Mine takes 12 hours, but I use a slow smoke, low heat, lots of time in the hickory. Oh, and good brisket doesn't need sauce. You can add it, but it isn't necessary. The smoke gives it flavor.

Geoff E

Hate to break it to you, but it doesn't sound like either of you know what charcuterie is. It's more the curing of meats, like sausages, bacon, ham, salami, etc.


Not quite right, either, Geoff. In the present cooking parlance, charcuterie is the COOKING of prepared/cured meats, not the preparation/curing of them. That's still in the bailiwick of the butcher AFAIK. So, the chef who cooks sausages is performing charcuterie, but will likely cook aged and even unaged meats as well. Personally, the entire practice of charcuterie does nothing more than take decent $5-7/# sausages, cook them over a fire, and they come out as a $30 entree. I was charged $12 for about 3 oz of grilled scrapple I ordered as an appetizer. The last time I bought scrapple at a deli, it was $3/# !

Brought up on the East Coast, I know my way around butcher shops and delicatessens. I won't be paying $55/# to have my scrapple fried again, and the next time I have it at all, I will serve it on a decent pumpernickle, not with ordinary dinner rolls.

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