I work at trader joes and today they gave all of the employees beef brisket.... it has a sell by date of tomorrow, so its still good, but now i have almost 10 pounds of meat and im not sure what to do with it. They are in 3 pound increments, so if anyone has a great recipe involving brisket (especially a crock pot one) please share!

Briskets are very flavorful, but they MUST be cooked slowly or they are as tough as shoe leather. Brisket is used for corned beef, for one. It is also great when smoked slowly on the BBQ.

Piper, unfortunately I don't have recipes for brisket, but I'm sure other forum members will lend a hand shortly.

For brisket, slow cooking is the key to a great dish.

EDIT-

There are a couple of good looking recipes for Beef Brisket in our Recipe Forum.

[This message was edited by Kumus on 03-10-04 at 06:16 AM.]

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OOH, Piper, here's one of my favorite recipes.

Put a 3-pound hunk of brisket in your crockpot. Pour on a jar of salsa. (I use Muir Glen - it has no sugar.)

Cook all day. Then, slice and eat with some sauce poured over it. This is a big family favorite at our house.

Alice

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lc since 12/18/01

Brisket is one of those cuts of beef that really can be cooked a long time. I've seen crockpot recipes that call for cooking on low for 10-16 hours. You can marinate the beef overnight in a low carb barbecue sauce and then Put it in the crockpot as soon as you get up.

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Take a two or three pound brisket, brown it in a little lard on the top of the stove in a big pan, then put it in the crock pot (Or a heavy pot if you want to do it on the stove.) Into the pan, adding a bit more lard if needed, toss in a head of cabbage (shredded or chopped, as you prefer) and a sprinkle of dried onion. Get a little brown going on this, then add it to the crock pot (or cooking pot.)

Add a bay leaf, a couple of TB of cider vinegar, a bit of splenda, salt & pepper. Add enough water to barely cover the meat (which is on the bottom.)

Cook covered over slow heat for several hours. (If you're doing it on top of the stove, check every so often to see if more water is needed to keep it from burning.) When the brisket is tender, take off the top and cook a bit longer so that the liquid evaporates some and remove the meat & cabbage to a serving plate. Thicken the remaining liquid with a little Thick'n'thin or other vegetable gum, pour over the meat & cabbage and serve.

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I did one recently in the crockpot - just threw it in there with a quartered onion and some garlic and freshly ground pepper and let it cook about 8 hours on low.

Then I used my low carb BBQ sauce Char's LC BBQ sauce - I drained the liquid off the beef and spread it with the BBQ sauce and let it cook on low another hour.

Boy it was really good!

You could also freeze the things til you're ready to use them....

Gee, how nice of your employer!

Char

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I like to marinate them overnight in liquid smoke, garlic powder and onion powder, then bake at 200 for 8 - 10 hours. About an hour before servind, cover with BBQ sauce and finish.

I generally don't cook the small briskets like that. I like to take a good packer cut brisket, about 10-13 lbs, and rub it really good with some yellow mustard and then a BBQ rub. I'll stick it on the smoker burning lump charcoal and some smoking wood, usually either mesquite or a mesquite/oak mix. It usually goes for about 18-20 hours. Of course you'll need to check the temperature every 2 hours or so. Pull it when the internal temperature gets up to about 195-200 degrees. Good eats going on there!

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BBQman,

Sounds like you know how to BBQ!!!

I would sure love to try yours.

18-20 hours and checking the temp every couple of hours makes it long day I bet.

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being from texas I love good BBQ brisket. the best is slow cooked...good eatin!!!

thank you so much for all of your suggestions! im gonna have fun with this !

My DH usually takes care of the brisket on the smoker, similar to what BBQ wrote. However, with those smaller cuts, you could do a couple of different ways that people have suggested. You can also cube it and make stew or chili with it, since it has to cook long, and moist a three-four hour stew or chili would work fine.

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So, BBQ...

What time is dinner?

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I just did a brisket on Monday. Actually my friend and I did:

1-9 lb brisket
2-8 lb pork butts
3 racks spare ribs
5 bratwurst
6 chicken drumsticks

Boy, those were some good eats. I'm still eating leftovers!!!

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