Gourmet Barbecue Brisket

How to Make Oven Barbecued Brisket

Комментарии:

Carlos Velarde-Flores пишет: Wonder where is she from,sounds British accent!

Vinnybrain пишет: It looks so dry...doesnt glisten at all when she begins to slice it. Im not sure if its because she didnt let it rest, or more than likely, trimmed it too close.
I leave the fat cap on my brisket on during the slow cooking process,cook it fat side up so that melting fat bastes the meat as it cooks... 220 degrees and an hour per pound. dry rub first, bbq sauces after they come out. that way the tomato sauces dont brown out from the heat. Any professional barbeque joynt will do it that way

tiburon2781 пишет: wow you speak nice and clear. Great job.. and to make things even better you are beautiful. I will try your recipie and see how it turns out even though I'm a terrible cook.

jmar6972 пишет: Why can't people just say Oven braised brisket or baked brisket? The oven is not a dang Bbq pit! Looks dry, that what happens when you cook small briskets

Carolyn F. пишет: It looks completely dried out. I am surprised she put this on youtube. It looks terrible to eat.

Tito Letona пишет: you should really use something to keep your seasoning to stick

yvette74731 пишет: love it , tks very mcuh,\r
love this show and the host is very lovely today ^^

cubaniton74 пишет: Judith, I want to eat you whole... yum !!! no cooking necessary.

cubaniton74 пишет: She was born in Paraguay, moved to England and now lives in Los Angeles.

Heelixx The Rogue пишет: Took a look at this to find a different way to cook brisket. Only cooked it once before & took the best part of 5hrs. Wasn't dry like this looked & was not cooked at such a high temp. Not an expert by any means but I'm sure blasting it in the manner provided isn't the right way. Think the saying goes "You can't rush perfection". Still, might use the sauce recipe as the ingredients sound great tasting to me.

Heidi Shoshana пишет: low and slow? only 2 hours? try cooking it at 220 for about 8

markdlee пишет: Looks dry!!

i69edurmum пишет: True that.

Yanella Gilbert пишет: brisket looking good


Rory James пишет: Leave the fat on please. Its good for you.


tiburon2781 пишет: this chick is sexy, who cares about the brisket\r


Bruno Peregrino пишет: Dry!

Mark Lawrence пишет: She's almost certainly British. And that is one dry piece of meat.


Carlos Velarde-Flores пишет: Wonder where is she from,sounds British accent!

Vinnybrain пишет: It looks so dry...doesnt glisten at all when she begins to slice it. Im not sure if its because she didnt let it rest, or more than likely, trimmed it too close.
I leave the fat cap on my brisket on during the slow cooking process,cook it fat side up so that melting fat bastes the meat as it cooks... 220 degrees and an hour per pound. dry rub first, bbq sauces after they come out. that way the tomato sauces dont brown out from the heat. Any professional barbeque joynt will do it that way

tiburon2781 пишет: wow you speak nice and clear. Great job.. and to make things even better you are beautiful. I will try your recipie and see how it turns out even though I'm a terrible cook.

jmar6972 пишет: Why can't people just say Oven braised brisket or baked brisket? The oven is not a dang Bbq pit! Looks dry, that what happens when you cook small briskets

Carolyn F. пишет: It looks completely dried out. I am surprised she put this on youtube. It looks terrible to eat.

Tito Letona пишет: you should really use something to keep your seasoning to stick

yvette74731 пишет: love it , tks very mcuh,\r
love this show and the host is very lovely today ^^

cubaniton74 пишет: Judith, I want to eat you whole... yum !!! no cooking necessary.

cubaniton74 пишет: She was born in Paraguay, moved to England and now lives in Los Angeles.

Heelixx The Rogue пишет: Took a look at this to find a different way to cook brisket. Only cooked it once before & took the best part of 5hrs. Wasn't dry like this looked & was not cooked at such a high temp. Not an expert by any means but I'm sure blasting it in the manner provided isn't the right way. Think the saying goes "You can't rush perfection". Still, might use the sauce recipe as the ingredients sound great tasting to me.

Heidi Shoshana пишет: low and slow? only 2 hours? try cooking it at 220 for about 8

markdlee пишет: Looks dry!!

i69edurmum пишет: True that.

Yanella Gilbert пишет: brisket looking good


Rory James пишет: Leave the fat on please. Its good for you.


tiburon2781 пишет: this chick is sexy, who cares about the brisket\r


Bruno Peregrino пишет: Dry!

Mark Lawrence пишет: She's almost certainly British. And that is one dry piece of meat.

You'll Need:

1 (4- to 5-pound) beef brisket
Salt and pepper, to taste

Roast brisket at 325 degrees F in covered pan for 3 to 4 hours (until fork-tender). Cool and refrigerate.

Meanwhile, prepare Barbecue Sauce.

Cut off excess fat; carve meat into thin slices. Layer meat and Barbecue Sauce in a large oven-to-table casserole. Cover with foil. Bake 1 hour at 350 degrees F or until heated through.

Barbecue Sauce
3 (8 ounce) cans tomato sauce
1/2 cup water
1/2 cup onion, chopped
1 clove garlic, minced
1/4 cup red wine vinegar
3 tablespoons Worcestershire sauce
1/3 cup brown sugar
2 tablespoons honey
2 teaspoons dry mustard
1 teaspoon chili powder
1 teaspoon salt
1 lemon, thinly sliced

Procedures : Mix all ingredients in saucepan. Bring to boil. Lower heat and simmer, uncovered, 30 minutes, stirring occasionally