1. Pampered Chef relies on relationships and communication. How are you managing your business in the wake of Coronavirus and social distancing? Discuss here
    Dismiss Notice

Pampered Chef: Urgent Whole Brisket Recipe

  1. nikked

    nikked Senior Member Gold Member

    2,139
    7
    HELP! I was planning to cook a brisket (whole) tomorrow for the first time, and figured I would just pull up a recipe from Food Network...

    But, the only oven recipes I can find on the net involve a 3-5 lb. brisket (flat portion for those of you in the know), and not an 11 lb. WHOLE brisket like I have. Normally I would just adjust the recipe, but I'm afraid it will dry out because of the size.

    Because I have no experience with brisket (other than eating it), I am completely at a loss.

    I don't have the capability to do one on the grill. It has to be in the oven. I was planning on using my TPC roasting pan, with foil if necessary.

    Anyone have a recipe that they're willing to share?

    TIA!!!!
     
    Sep 1, 2009
    #1
  2. BlessedWifeMommy

    BlessedWifeMommy Veteran Member

    1,762
    3
  3. Shawnna

    Shawnna Senior Member Gold Member

    2,394
    6
    We cook tons of brisket every month...we have a barbecue business...but we cook them on the smoker for about 20 hours. My suggestion would be to use your rectangle baker...and the lid if you have one...and foil. The best way is to cook it at a low temp for a long period...slow cooking like on a smoker. Because of the smoker we don't put anything on ours before cooking...I have a fabulous secret bbq sauce recipe for after its done. But, since you are using the oven I would suggest a good rub...whatever you like...and some beef broth in the bottom of the baker...not a lot. The broth will help keep it from drying out. Other than that I have no clue. So, I guess you need to experiment with time and temp by watching it...which will be a pain. But, if its not tender it won't be good at all. Did you try Paula Deen or Rachel Rays websites?
     
    Sep 1, 2009
    #3
  4. LeslieSGI

    LeslieSGI Member Gold Member

    446
    2
    Cool - thanks for this site. I have bookmarked for this weekend - some light reading and maybe some cooking, too!
     
    Sep 1, 2009
    #4
  5. cwinter474

    cwinter474 Veteran Member Gold Member

    1,183
    0
    Claude's Barbeque Brisket Marinade Sauce, 2 ounces per pound.
    In the oven at 275 overnight. Be sure you cover with foil and have the pan sealed. OR in the crockpot on low overnight.
     
    Sep 1, 2009
    #5
  6. Chef.Wanda

    Chef.Wanda Member Gold Member

    73
    0
    Sep 1, 2009
    #6
  7. nikked

    nikked Senior Member Gold Member

    2,139
    7
    Here's the recipe I decided to go with...it has a two day sit time with a dry rub, so I'lll cook it on Thursday (not quite two days, but I'm cooking it for visiting company)...I'll post Thursday night or Friday and let you know how it was.

    Recipes - Spiced Beef Brisket on The Food Channel

    I really wanted to stay away from the whole bbq scene...gives me heartburn, big time!

    But, I have to say, if I had seen the Pioneer recipe first, I probably would have gone with that...

    Thanks for all your suggestions...and keep them coming for future reference...and all those who will come after me looking for good recipes!
     
    Sep 1, 2009
    #7
  8. pampchefsarah

    pampchefsarah Senior Member Gold Member

    2,212
    1
    Nicole, I'm sorry for not responding sooner. We had a cluster meeting tonight, so I just got home. I did e-mail you my recipe, but since it was originally for a Seder, the ingredients are calculated for 50 people!! You can adjust the proportions, though, and it's only a 3 hour cook time.
     
  9. nikked

    nikked Senior Member Gold Member

    2,139
    7
    Not to worry, Sarah...it's my fault for waiting to the last minute...I just didn't realize that it would difficult to find what I was looking for...

    Your recipe looks good, but not for my family...maybe for a pot luck though!

    Thanks for getting back to me!
     
    Sep 1, 2009
    #9
  10. Teresa Lynn

    Teresa Lynn Legacy Member Gold Member

    3,474
    2
    My husband makes awesome brisket he smokes it first (didn't always, because we didn't always have a smoker) We carry frozen brisket home to iowa every time we go and he cooks one for my family and 1 for his.
    his secret ingredient throws it in my roasting pan and adds a 2 ltr of coke yes the whole thing he puts a rub on it and bakes it at 250 for 2 hours then adds the coke covers with foil and continues baking. It tenderizes but will not be sweet
     
    Sep 2, 2009
    #10
  11. Teresa Lynn

    Teresa Lynn Legacy Member Gold Member

    3,474
    2
    trim the fat first
     
    Sep 2, 2009
    #11
  12. pampchefsarah

    pampchefsarah Senior Member Gold Member

    2,212
    1
    Man, after reading this thread, I'm going to have to make a brisket this weekend!
     
  13. Shawnna

    Shawnna Senior Member Gold Member

    2,394
    6
    If you trim the fat it will dry out easier...although you don't want a ton of fat on it...leave most of the fat on (helps keep it moist and tender) and place it fat side up...at least that is what we do with ours...and we sell more than I can count...lol
     
    Sep 2, 2009
    #13
  14. akschertz

    akschertz Gold Member

    7
    0
    Put the whole brisket in our roasting pan.
    If it is too large, fold thinner side under to fit in pan.
    I put fat side towards the bottom.
    Don't trim the fat off!!!
    Pour 1 box of liquid beef stock over brisket.
    If you can't find the box, use 3 cans of beef stock.
    Sprinkle on some salt & pepper.
    I sprinkle a little creole seasoning over top.
    Slice 1 very large onion and place over top of brisket.
    Cover with foil.
    I place the foil across the width of the pan, so the handles don't get in the way.
    Preheat oven 250 degrees.
    Bake for at least 8 to 10 hours. Nearly an hour for each pound of meat.
    You can trim the fat off while you're slicing the brisket.

    I go to the local smokehouse cafe and buy a gallon of their bbq sauce that is so good and chop my brisket up and to make chopped bbq brisket sandwiches. Their sauce lasts a long time.
     
    Sep 2, 2009
    #14
  15. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    LOL - I find this whole thread interesting, because I don't even know what a brisket is....and neither did the butcher when I asked him.

    I don't think cows in Michigan have briskets. :D



    See - I know it's beef, but I have no idea where it comes from on the cow.
     
    Sep 2, 2009
    #15
  16. nikked

    nikked Senior Member Gold Member

    2,139
    7
    Becky D., I've heard that in some parts of the country is called tri-tip, or something like that...It's the chest part of the cow, I think...
     
    Sep 2, 2009
    #16
  17. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    Thanks Nicole...I'll have to ask the butcher about that!
     
    Sep 2, 2009
    #17
  18. Ginger428

    Ginger428 Legacy Member Gold Member

    4,499
    5
    Brisket is the same cut of meat as a corned beef. The only difference is one is corned & the brisket is braised....HTH ;)
     
    Sep 3, 2009
    #18
  19. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    Ahhhh, see - the only time of the year you see corned beef around here is in the Spring. (other than in the deli)
     
    Sep 3, 2009
    #19
  20. Ginger428

    Ginger428 Legacy Member Gold Member

    4,499
    5
    Glad I cleared that up!! ;)

    Brisket is quite tasty by itself, load it up with a bunch of onions,garlic,salt,pepper,MBT beef broth, fill the pan with half way with water. Cover & cook in the oven for a few hours....comes out similar to pot roast!!! :D
     
    Sep 3, 2009
    #20
  21. darlinclem

    darlinclem Advanced Member Gold Member

    566
    3
    Brisket is the lower part of the neck. When you see a live cow, it is the part that you see move/shake when the cow turns her head.

    Farmer wife/Cow calf producer
     
    Sep 3, 2009
    #21
  22. Shawnna

    Shawnna Senior Member Gold Member

    2,394
    6
    I always find it interesting how people cook the same food but in a totally different way. The brisket is the cheapo part of the cow, but once it is processed it is actually considered a more expensive cut. I always thought that part of the cow was just loose skin...lol...until we started our business and it has become a high volume seller for us.
     
    Sep 3, 2009
    #22
Have something to add?