Great Brisket Recipe - Allrecipes.com
Great Brisket Recipe
  • READY IN 14+ hrs

Great Brisket

Recipe by  

"This is a smoking or slow-grilling beef brisket. The apple and orange juices really bring out the flavor of the meat."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    9 hrs
  • READY IN

    14 hrs 10 mins

Directions

  1. To marinate, mix the apple juice and orange juice in a nonporous glass bowl. Add the brisket, toss to coat and cover with plastic wrap. Refrigerate to marinate for 4 to 6 hours. Remove brisket from the bowl, discard any remaining marinade and cover brisket with the rub. Wrap the meat in plastic and refrigerate from 8 hours to overnight.
  2. Preheat oven to 170 degrees F (80 degrees C).
  3. Bake brisket in preheated oven for 8 to 10 hours. Slice across the grain of the meat.
Kitchen-Friendly View

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2003

Excellent recipe, brisket was nice and tender.

 
Most Helpful Critical Review
May 24, 2008

It doesn't work! After 6 hours of maranade, 8 hour refrigeration with the dry rub on it and 10 hours baking at 170, it was raw. 16 hours and it was barely warm. Some changes need to be made.

 

7 Ratings

Aug 22, 2003

My father love brisket and my family enjoyed the brisket so much that they took all my leftovers

 
Feb 18, 2009

I slow cooked this recipe for 10 hours,and anticipated how delicious it would be. I was disappointed when I tasted it. The brisket was so salty! Unfortunately, all my time was wasted. I do not recommend this recipe.

 
Oct 19, 2008

Consider cold smoking on grill for 2 or 3 hours to get the nice smoke ring, then wrap in foil and put into a 275 degree oven for 3 hours. Once internal temp is 185 degrees, the tough tissue holding meat together will break down. Refrigate over night then slice, heat back up and serve. You will get a great cut and brisket will not rip like a roast.

 
Aug 10, 2009

I actually cooked three 7 lb briskets for my wedding reception. However, I did not refrigerate the briskets after putting on the rub, I cooked them immediately. They were fully cooked after 10 hours at 170 degrees. The brisket got rave reviews. I would guess that the brand of rub would affect the outcome alot!

 
Jun 17, 2010

This was delicious. My brisket was small, so I was forced to make some changes. The cooking directions for this recipe are very vague. I chose to use a small roaster. I wrapped the brisket loosely in foil and set it inside the roaster. This held in the juices and made the meat very tender. For "steak rub" I used "Spicy Flat Iron Steak Rub" from Allrecipes. (I left out the Ancho Chile powder - didn't have any.)

 

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Nutrition

  • Calories
  • 1099 kcal
  • 55%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 248 mg
  • 83%
  • Fat
  • 90.6 g
  • 139%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 58.1 g
  • 116%
  • Sodium
  • 2054 mg
  • 82%

* Percent Daily Values are based on a 2,000 calorie diet.

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