BEST BRISKET IN THE WORLD RECIPE

BEST BRISKET IN THE WORLD RECIPE

BEST BRISKET IN THE WORLD RECIPE

This recipe worked nicely when I didn't want to spend a lot of time fooling around with the smoker.

Ingredients of BEST BRISKET IN THE WORLD RECIPE

1 8-10 lb USDA Choice brisket point and flat intact, with 1/8" fat on top

1 bottle Heinz chili sauce

1 envelope Lipton's onion soup mix

1 12 oz can Coca-Cola Classic

Description of BEST BRISKET IN THE WORLD RECIPE

Pre-heat oven to 325? F for 20 minutes.

Meanwhile, pour chili sauce, onion soup mix and Coca-Cola in a bowl and mix thoroughly. (Don''t be tempted to taste the mixture - it''s awful tasting).

Place brisket, fat (point) side up, in a large roasting pan. The brisket can be taken directly from the refrigerator - it doesn''t have to be at room temperature. Pour the Coca-Cola mixture over the brisket, lifting the brisket to permit the mixture to spread beneath the meat.

Cover, place in the oven and roast until the flat portion of the brisket is fork tender, meaning that a fork or temperature probe goes in and out of the meat with very little resistance, about 3.5 - 4 hours (if it isn''t fork tender, recover and return to oven and re-check at 15-20 minute intervals),

When brisket is done, remove from roasting pan and allow to cool at room temperature on a platter or cutting board. When the gravy in the roasting pan has cooled, pour it into a container, cover and refrigerate overnight. Wrap the cooked brisket in plastic-wrap and place in refrigerator overnight.

(Once refrigerated, the cooked brisket and cold gravy can remain in the refrigerator for up to 5 days before slicing, reheating and serving).

THE NEXT DAY (OR THE DAY YOU PLAN TO SERVE THE BRISKET)

Preheat the oven to 350? F

While the oven is preheating, trim all visible fat from the cold brisket, turn it over and place it on a cutting board. The lean side of the brisket should be what you are looking when you turn it over,

Look for the grain, the muscle line of the brisket, indicated by the lines or grain of the meat. With a VERY sharp knife, slice the brisket ACROSS (or against) the grain in fairly thin slices. If a slice appears stringy, you are slicing the wrong way. Keep the slices together and using a spatula, tramsfer the slices of brisket to a roasting pan.

Meanwhile, remove gravy from the refrigerator. Remove hardened fat from the surface and discard (there will be a lot of hardened fat). Heat the gravy in a saucepan until it boils. Pour over the brisket slices, cover the roasting pan and reheat sliced brisket in the oven for 1 hour at 350? F.

Remove brisket slices from roasting pan with a spatula, keeping slices together for best presentation, to a serving platter. Serve with barbecue sauce on the side, baked beans, cole slaw and large hamburger buns for sandwiches.

BEST BRISKET IN THE WORLD RECIPE

Servings: 12 Servings/Total Time (median): 8 : 00 Active Time: 2 : 00

Source - Bigoven.com