Oh, what to do with this huge beef brisket?

So we bought this beef brisket and now I'm wondering what to do with it.  LOL

I've cut it up, it wouldn't fit in the freezer otherwise, but was wondering if there was any particular ways that are best to cook it.

Brisket needs a long slow cook to be tender. You can cook it in the Crock pot then finish it on the grill to crisp up the surface or put a dry rub on it, put it in an oven roasting bag and roast it in the oven or grill it over indirect heat with a dry rub or marinade but grilling can take 10 hours and you have to keep adding charcoal (if using a charcoal grill). It is also good cooked with BBQ sauce in a slow cooker.

chefly 

I have never cooked a beef brisket myself.  All my local grocery store carries is corned beef brisket and DH hates corned beef!!  But, many years ago I did clip a TOH recipe that looked very good.  I figured if I ever ran across a good deal on a real, fresh brisket I would try it.

Scott's Beef Brisket

Ingredients:

• 1/2 teaspoon each ground allspice, chili powder, garlic powder, onion powder, paprika, seasoned salt and sugar
• 1/4 teaspoon pepper
• 1 fresh beef brisket (3 to 4 pounds)
• 1/2 cup cola
• 1/3 cup Worcestershire sauce
• 1/2 cup cider vinegar
• 1/2 cup butter, melted
• 1/3 cup soy sauce
• 3/4 cup barbecue sauce
• Additional barbecue sauce, optional

Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. 

Thank you ladies!

I'm taking it that beef brisket needs to be cooked on a low heat for a looooooong time.  When I was cutting it up last night, I kind of wondered if that weren't the case.

If you were cooking it whole, yeah, I'd say 250F for 8 to 12 hours, preferably over smoke, or simmered at a low heat for nearly that long.

Since you've cut it up it wouldn't take that long, but still, it's the kind of meat which you should keep cooking for as much as another hour after it reaches the internal temperature which you would normally consider 'done', until it's fork-tender. 

Brisket contains a lot of collagen.  If it's cooked the way you'd cook most beef, the collagen will seize up and make it very chewy at best or tough and dry at worst.  But if you can hold it at or around the 'done' heat, the collagen slowly breaks down into a soft, uncious gelatin.

Once you've got your beef to the fork-tender stage, my recommendation, for at least some of it, is to mix it with BBQ sauce and serve it on buns with corn and cole slaw. 

Pags2:

I'm taking it that beef brisket needs to be cooked on a low heat for a looooooong time. 

Actually, its moist heat cooking methods such as braising that's needed to dissolve the tough collagen in the brisket's connective tissue. I say 50 minutes in the pressure cooker.  Briskets make great pot roasts or stews, shredded beef for BBQ sandwiches, or Mexican recipes life Ropa Vieja, also the best English Boiled Beef Dinner.

The Pioneer Woman Cooks website has a very tasty and easy recipe for cooking a delicious brisket that will not taste boiled.  My favorite is grilled, but that's probably not the most convenient for Indiana weather, I'd guess.

Here's the one we use......its terrific. We do it in the crock pot, I always have to cut it up to fit, but still cook it the stated length of time. We usually serve this with rolls, mac and cheese and baked beans.

SLOW COOKER BBQ BEEF BRISKET

INGREDIENTS:

• 5 1/2 pounds beef brisket
• 1 1/2 cup barbecue sauce
• 2 heaping tablespoons brown sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon black pepper
• 1 teaspoons garlic powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dry mustard
• 1 Tablespoon liquid smoke

PREPARATION:

Combine all ingredients, coating the brisket well. Marinate overnight. Cook in crock-pot on low for 9 to 10 hours. Slice into thin strips, across the grain.

we always (in Eng;land) consider brisket a nice cut of meat for slow casseroling....nice and slow...and a lovely flavour..if you do it right and it will melt in your mouth....

 This is my "never fail" recipe and always gets raves. You'll need an oven cooking bag like a brown n' bag - I use the turkey size for large briskets. Be sure and use a good barbecue sauce. I like KC Masterpiece. Good Luck.  MarineMom

 Barbeque Brisket

5   pound brisket of beef (not corned beef brisket)
1   tablespoon flour
2   teaspoon hickory smoke liquid (or more if needed)
Freshly ground pepper
1/2 teaspoon celery seed (or enough to sprinkle over both sides of brisket)
1   bottle chili sauce (not catsup)
1/4-1/2 cup bottled barbeque sauce

Preheat oven to 275 degrees.  Shake 1 T. flour in empty Brown-in-Bag and place
bag in pan.  Trim fat from meat.  Rub meat with hickory smoke liquid, pepper,
and celery seed.  Place meat in bag.  Combine chili sauce with barbeque sauce
and spoon over surface of meat.  Make six 1/2-inch slits in top of bag.  Cook
3-3-1/2 hours.  Let stand 5 minutes before cutting bag.

 I usually buy them during warm weather. I spray aluminum foil with non-stick cooking spray and wrap the meat in it. I cook it on the grill for about three hours then open it and add about a helf cup of beef (or chicken) broth that I've made with sodium free bouillon. I close it back up in the foil. Two hours after that I open it and add barbecue sauce and close it back up. When it's about an hour away from being done I throw soaked wood chips  (any kind but mesquite - don't like that flavor) on the hot coals. This gives it a nice smoky flavor that isn't overpowering.