Brisket For a Crowd
Nothing easier and more popular to prepare for a crowd any time of the year! This is as easy as preparing a roast Mimi’s way. There are also many other good recipes out there for brisket, but this beats all for quick ‘n easy!
Servings Prep Time
6people, depends on size of your brisket… 5minutes
Cook Time
5 – 12 hours
Servings Prep Time
6people, depends on size of your brisket… 5minutes
Cook Time
5 – 12 hours
Ingredients
  • 1/2 JX Ranch brisketkeep in mind your brisket will shrink while cooking
  • 1cup Claude’s Brisket Marinade
  • 1pinch salt, pepper, garlic saltyou can add other seasonings you like
  • 1/2cup red wineoptional
Instructions
  1. Thaw frozen brisket in fridge over-night
  2. Place in deep pan lined with heavy duty foil with extra to fold and cover brisket
  3. Mix all other ingredients and pour over brisket inside foil. Fold over foil to seal well. Let sit and marinate in fridge 12 – 24 hours.
  4. Five to 12 hours before serving, take out brisket and pour out some of the marinade but leave most of it inside foil. I’d like to see 1/2 of the brisket sitting in the marinade. Fold over and cover the brisket very well.
  5. Put brisket in a 250 – 275 warm oven on bottom shelf (be sure you hear a light sizzling sound so you know the meat is cooking but slow).
  6. Optional: When you take the brisket out, I like to open the foil, spread a little BBQ sauce over the brisket and stick it back in the oven, second shelf from top, under the broiler just to brown the top a little.
  7. Let the brisket sit and rest 10 – 15 minutes, then slice against the grain. Serve with potato salad, and something green.
Recipe Notes

Mimi’s Tip: Left over brisket makes for wonderful sandwiches. Just shred and put back in the juice and keep in the fridge, or freeze.