Sprinkle beef with seasoned salt and pepper. In a Dutch oven, brown beef in oil on both sides. Remove and set aside. In drippings, saute onions and garlic until tender. Return beef to pan. Combine broth, chili sauce, brown sugar, vinegar, and chili powder. Pour over beef. Bring to a boil. Reduce heat; cover and simmer 2 1/2 - 3 hours until meat is tender. Remove beef to a cutting board. Slices across the grain. Combine flour and cold water until smooth. stir into cooking juices. Bring to a boil; stir and cook until thickened. Serve with sliced beef. 10-12 servings.
This is a fresh beef brisket, not corned beef.
By Robin from Washington, IA
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(Archived Nov 30, 2010)Best Beef Brisket
This is how cook the best brisket you will taste in your whole life. First of all marinate brisket overnight in your favorite marinade (I use Claudes). I have a smoker with a water pan on the 2nd level, fill the charcoal pan on the bottom full (I mean full) of charcoal, light and let coals get grey, put in water pan and fill with water or marinade from brisket.
Put brisket in foil pan and cover loosely with foil, put on smoker and add wood chunks directly to fire, I use mesquite. I usually get a 12 to 14 pound brisket and cook for 10 hours adding wood chunks to keep it smoking.
After 10 hours take the brisket out of the pan and place directly on grill and cook for 2 more hours adding more wood chunks, this makes it crispy on the outside and juicy on the inside.
Result is a brisket with about an 1 1/2" smoke ring and so tender it will just melt in your mouth. Thats how some of us folks from Texas cook a brisket even people from New York would sing about.
By KBBullet
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