How To make Fireside Brisket
1 whole brisket
8 pounds
2 large cloves garlic :
minced
2 large onions -- coarsely chopped
pepper 3 tablespoons worcestershire sauce
2 packages onion soup mix
1 bottle chili sauce
1 can beer
8 carrots
3 slices corn rye bread
Rub brisket with garlic and place on bed of chopped onions in a roasting pan with a tight fitting cover. Over the brisket place the following in this order: pepper, worcestershire sauce, onion soup mix, chili sauce and beer. Lay carrots in the pan around brisket. Tear bread into small pieces and tuck under the brisket, so liquid is covering the bread. Cover and bake in preheated 350 degree oven for one hour. Reduce oven temperature to 275 degrees and braise another 2 to 2.5 hours or until tender. Remove from oven and let stand until cool. Remove meat and slice. Arrange meat slices and carrots on oven-proof platter; cover with foil. To make gravy: Take the bread, half the onions and 2 cups liquid from roasting pan. Place in blender or food processor and process until blended. Return mixture to pan and blend with remaining liquid. About 1/2 hour before serving, reheat meat and carrots with half the gravy. Pour remainder in gravy boat and pass separately. >From "Cooking in Clover," published by the Auxiliary of Jewish Hospital of St. Louis.
How To make Fireside Brisket's Videos
Beef Brisket in Slow Cooker
I show how to cook brisket flat in the slow cooker and also how to make caramelized onions in iron skillet. Check out the links below!!!
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How to Trim a Brisket
Meat Church Brisket recipes:
Meat Church Brisket rub:
Meat Church Brisket Injection:
Thermapen
You can find us at meatchurch.com or @meatchurch on Instagram.
There are many ways to trim a brisket. Matt demonstrates a minimal trim for the back yard so you maximize what you family and friends can eat. Restaurant and competition folks will trim much more. Stay tuned for that in a future video!
Fireside How-to: How to Season a Brisket
Don't overcomplicate your brisket seasoning! Pick something you enjoy and apply with even coverage. Fireside Outdoor Kitchens has recommendations and tips to help you season your brisket. We are happy help point you in the right direction with a variety of rubs that are our favorite. firesideoutdoorkitchens.com
How to Impress Your Friends with Brisket over an Open Campfire
how to cook a brisket over an open camp fire, used meat church holy cow rub and hot coals from the fire to make brisket tender, really simple and don’t need any fancy equipment. served with easy beans and rice recipe, corn, and baked potatoes all done over open fire and coals also.
- camp fire grill grate
- 17” griddle for camping
- meat church holy cow rub
- Pitt mitt grilling glove
All Things Brisket - August '21 Fireside Chat with BBQ Hall of Famer Meathead
Thanks for joining! Enjoy 100 minutes of BBQ & grilling Q&A with BBQ Hall of Famer Meathead from AmazingRibs.com. In this episode, Meathead talks about all things brisket and answers viewers' questions.
Check out all of his episodes here and then mark your calendars and prep your questions! Meathead is live here on YouTube on the last Thursday of each month (with a few exceptions) at 7:30PM CST.
Join him for seasonal topics and viewer requests. So grab a beer or glass of wine and get ready to talk all things BBQ. He'll share his methods and bust myths, and answer your questions!
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How to trim a brisket-Butcher Style
After 34 years of running meat markets, sausage counters, selling wholesale, and running a custom meat processing plant, I started cooking in our local BBQ competitions. From my very first contest I used an injection that I had developed for our meat shop. Over the next few years I tweaked the ingredients to make it more user friendly for the BBQ comp world. From there we packaged our original Beef Injection. We listened to our customers and added our Pork Injection. I have used the Premium Rub since my very first comp and added our Honey Rub next. With all this life long experiences I decided to bring the science to bbq.
Butcher BBQ
David Bouska
331998 E Highway 66
Wellston OK 74881
405-205-3270
E-Mail: ButcherBBQ@gmail.com