Recipe by Lonnie Moore
"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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Excellent recipe, brisket was nice and tender.
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.
My father love brisket and my family enjoyed the brisket so much that they took all my leftovers
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.
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.
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!
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.)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 815
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