Oven Brisket recipe

Might try this one.

Ingredients

Brisket:

• 1 (3 – 5 pound) brisket, fat trimmed to about ¼-inch thick
• salt, to taste
• ground black pepper, to taste

Brisket Rub:

• 1 packed Tablespoon brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon mustard powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper, or to taste (optional)

Barbecue Sauce

• 2 Tablespoons butter (or rendered brisket fat)
• 1 cup finely chopped onion (about ½ of a large onion)
• 2 – 3 cloves of garlic, minced
• ⅓ cup packed dark brown sugar
• ½ cup ketchup
• 1 Tablespoon Worcestershire sauce
• 1 chipotle pepper in adobo sauce, minced (about 1 Tablespoon)
• ½ cup apple cider vinegar
• ¼ cup bourbon
• reserved brisket juices, skimmed of fat

Directions

1. Preheat the oven to 275°F/135°C and place an oven rack in the middle of your oven.
2. Season the brisket with salt and black pepper.
3. Prepare the brisket rub: in a small bowl, mix all of the spice rub ingredients together until they’re well combined.
4. Gently rub the spice mix all over the brisket, making sure to get the spices into all of the various nooks and crannies.
5. Make a double-layered aluminum foil pouch for the brisket: place two layers of foil down on the counter, place the brisket (with the fat side up) on the foil, and pull the edges of the foil up around the brisket to wrap it. The pouch needs to be sealed well so that it will keep in all of the moisture. Let the brisket sit (refrigerated) in the spice rub for 3 to 24 hours, or cook immediately.
6. Place the foil pouch on a baking sheet or baking dish and cook for 3 to 5 hours, depending on the size of your brisket.
7. Turn off the oven and allow the brisket to rest until it’s cool enough to handle without oven mitts.
8. Pour the accumulated juices from the brisket into a large measuring cup or a bowl. Skim the fat from the juices, reserving the juices and saving 2 tablespoons of the fat for the sauce. Keep the brisket wrapped in foil and return it to the warm oven while you make the barbecue sauce.
9. Heat a medium-sized saucepot over medium heat. Add the onion and cook until it’s softened, 4 to 5 minutes. Add the garlic and cook until it’s fragrant, about 1 minute. Add the brown sugar, ketchup, Worcestershire sauce, chipotle pepper, apple cider vinegar, and bourbon, and stir to combine. Bring it to a simmer and cook for 2 to 3 minutes, until all of the ingredients are dissolved. Add the reserved brisket juices and simmer until it has reduced to your desired consistency, about 15 minutes. (If desired, blend the finished sauce to make it more smooth.)
10. Remove the brisket from the oven and open the foil pouch. Turn the oven to broil. Brush the brisket with a good layer of sauce and broil, uncovered, until the top is lightly browned and the fat starts to crisp. Allow the brisket to cool slightly before slicing. Slice the brisket against the grain into ¼-inch slices, and serve with extra barbecue sauce.

Burnt Ends

Burnt Ends

Use from point of finished with smoking chuck forward for making burnt ends from leftovers

Ingredients

    3 pound chuck roast
    1/2 cup BBQ sauce your favorite brand/recipe
    1/4 cup brown sugar
    2 Tablespoons brown sugar

Simple Beef Rub

    1 Tablespoon coarse Kosher salt
    1 Tablespoon coarse ground black pepper
    1 Tablespoon garlic powder

Instructions

    Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.
   
    In a small bowl, combine the salt, pepper, and garlic powder. Season your chuck roast liberally on all sides with the rub mixture. When your smoker is to temperature, place the seasoned roast on the grill and cover.
   
    Smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point.
   
    Wrap in either butcher paper or foil and return to the grill until the internal temperature is 195 degrees (this took just over an hour).
   
    Remove the wrapped roast from the grill and allow to rest for 15-20 minutes.
   
    Cut into 3/4 inch cubes and transfer to a foil baking pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.
   
    Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.
   
    Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce.
   
    Stir gently and return to the grill for just a few more minutes until everything is well incorporated.
   
    Serve hot as a main course or on white bread/buns with pickles and white onions.

Grandma's Pot Roast

POT ROAST
Makes 6 to 8 servings

3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
¾ cup tomato paste
2 bay leaves
3 sprigs rosemary
1 ½ cups red wine, preferably cabernet
4 cups beef broth

1. Heat oven to 340 degrees. Season meat generously with salt and pepper. Heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, three to four minutes per side. Remove meat to a plate.
2. Reduce heat to medium and add butter to the pan. Melt the butter and add the vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, eight to 10 minutes.
3. Add tomato paste and cook, stirring frequently, until it darkens slightly, about five minutes.
4. Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, five to seven minutes.
5. Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for two hours, 20 minutes.
6. Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

http://www.seattletimes.com/life/food-drink/pot-roast-like-grandma-used-to-make/

BBQ Brisket Sandwiches

Ingredients
Brisket:

• 4 pounds beef brisket
• 2 large onions, sliced
• 7 cloves garlic, minced
• 2 cups beef broth
• 3 tablespoons paprika
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon dark brown sugar, packed
• 1 tablespoon olive oil
• 1 teaspoon cayenne pepper
• coarse salt and freshly ground pepper, to taste
• 6-8 hamburger buns

BBQ Sauce:

• 1 cup ketchup
• 1/2 cup brown sugar, packed
• 1/2 cup water
• 3 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons adobo sauce
• 1 1/2 teaspoons garlic powder
• freshly ground pepper, to taste

Directions

1. In a large bowl, mix together BBQ ingredients: ketchup, brown sugar, water, vinegar, Worcestershire, adobo sauce, garlic powder, salt and pepper. Pour mixture into the slow cooker.
2. Heat a large sauté pan or heavy skillet over medium heat and pour in olive oil. Once hot, add onions and reduce heat to medium-low. Cook for 20 minutes, stirring frequently, until onions have caramelized.
3. Remove brisket from packaging and pat it dry with paper towels. Then season generously with salt and pepper.
4. Heat a second large pan or skillet over medium-high heat and sear both sides of brisket just until you get a nice, dark crust. Remove brisket and set aside.
5. In a medium bowl, combine Worcestershire sauce, paprika, cumin, chili powder, brown sugar and cayenne pepper and mix together well to create seasoning.
6. Cut brisket in half widthwise and rub all over with brisket seasoning. Place both halves fat side up in the slow cooker.
7. Carefully press minced garlic into meat and place caramelized onions on top and around brisket. Then pour in beef broth. Stir liquids around the meat.
8. Cover and cook brisket on low for 8 hours, or until meat is tender.
9. Remove brisket from slow cooker and place on a clean cutting board. Slice meat into 1/4-inch thick pieces.
10. Use a spoon to remove fat from top of cooking sauce and discard.
11. Arrange sliced meat on hamburger buns and pour sauce over the top. Serve immediately.