anybody got a good easy brisket in the oven recipe theyed share thanks

I read a recipe in a Nigella Lawson cookbook for brisket in the oven that looks really good, but I haven't tried it yet. It's in one of her more recent cookbooks.

Here is mine and it is awesome good: Take an untrimmed brisket, use a brisket rub and rub both sides heavy: Lay in pan fat side up: pour in a 1/2 bottle of claudes brisket marinade and a 1/2 can of beer. Seal with heavy tin foil and cook brisket at 250 for 6-8 hours..when done slice against the grain and serve...You will love this recipe...Enjoy

A oven bag, a bottle of kraft bbq, a brisket, an oven at 325 and time is all you need.

This is not fast I let it go about 18 hours. It also is not for You if You want nice pretty slices. The meat is fall apart tender perfect for making tacos and sandwiches out of.


In the oven I trim most of the fat off and give it a good rub down with whatever rub I feel like that day.I slice up lots of onions in nice thick slices. My family has almost seen fist fights over not getting any of the onions. I put half of the onions in a layer in a Turkey roasting bag. slide the meat on top and cover it with the rest of the onions, toss in as many cloves of garlic as You want These will be mellow by the time its done. I then add 1/2 of a small bottle of liquid smoke and 2 beers to it (these will be Your gravy in the end. You can use 1 but I like lots of it to drip rolls in intc and use as a soup base a few days later.) Seal up the turkey bag and then I place it in a turkey roasting pan and put a couple of vent holes in the bag near the end where You tied it. Stick it in the oven at 350 for about 1 hour then turn it down to 220 and let it go overnight until lunch time the next day. Pull it out of the oven and let it cool for a while. This is where the vents near the tied spot come into play. get a large bowl for all the juices then hole the bag over it by the tied end and snip of a corner of the bag making about a 1" opening and drain all the liquid from it. then I open the bag and slide the rest into the roasting pan.

here's an easy one but it's in a crock pot
1trimmed brisket 1 bottle of red creek marinate
1 can of beef broth
cook until tender or falling apart

very similar to mine:
trim some of the fat off, put in browning bag, 1 bottle of claudes, seal up bag let marinade over night, next morning put bag with everything in it in a turkey pan, punch 3 holes in bag to let steam out cook on 250 for 8 hrs. When finished drain juice off let briket sit for an hr, then cut up. Done 3 different briskets that way this weekend fixin to cut up my last one

I put mine in a cooking bag with liquid smoke and let it stand overnight. The next morning I rub it with whatever is handy and bake it for around 8 hours @ 225.

Baking pan, salt, pepper, about an 1 or 2 of water and top with sliced onion. Cover and bake for 5 hours at 350°, uncover and bake for 1 more hour. Let rest for 30 minutes and slice ACROSS THE GRAIN. If you like a sweet treat, put brown sugar on top and put under the broiler until the sugar melts.
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Be sure to sear the brisket deeply in a large pot or on the grill before braising it ( i prefer the grill. I usually cut the brisket in half and trim excess fat and gristle. Lots of S&P, onions, tons of garlic and beer or chicken stock.. or both. .. and what ever else you want. Cook it at 250 all day long, 8 hrs or more. Then you will have brisket that is super moist and falling apart just the way i like it.

BTW im a professionally trained Chef. ;D

To "Imgonefishing"

I made your brisket yesterday. This is one of the best briskets I have ever tasted. It was fantastic. I do not drink so I used a can of beef broth and a can of chicken broth instead. I used 3 large onions and 24 cloves of garlic. We will make this recipe again, and again, and again, and again. We did not very much sweet dry rub but we will be more liberal next time.

Now the question ~~ What else can we do with the left over juice? I thought we might try a barbecue sauce with it but I'm not quite sure how to make it. Any suggestions anyone? (We had about a quart of juice.)

Thanks, man for the great recipe.

Thanks. I really should read this section more often.

Will be trying adding onions, garlic and beer to my baisting.

This is the way I've started doing it and it has come out juicy and tender each time. 3-4 hours on the grill in the evening, indirect heat only, then take to the oven until morning. No more having to check the fire every few hours.

Mix 50/50 Watkins BBQ sauce and ketchup together and pour over brisket in a pan big enough to hold it. Maybe a 1/2 cup of each depending on size of brisket but enough to wet it down good. Cover with foil and cook at 250 overnight, maybe 8 hours or so, again depending on size. This is how my Mom used to fix it. Very easy and very good!

Trim a 14-16 lb brisket. Place in Turkey Roaster bag and add one bottle of Claude's and half a bottle of original Allegro. Place in fridge for 6 - 8 hours or even overnight. Place brisket in at 210 degree oven for 8 - 10 hours. Slice and be sure to add juice to the top of sliced brisket.