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Jul 31, 2010 09:25 PM


I need to make a brisket to feed about 7 adults later this week. I have no idea where to start! I do know that I want to slow cook it the entire day as I heard its melts in your mouth that way. Does anyone have a knockout recipe that you can share?? Much appreciated!

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  1. I like many of the SK recipes I've tried, so these might be good:

    This is 8 - 10 servings:

    This one ( is supposedly 4 but apparently stretches to feed more when serving 'taco style' with tortillas, slaw, pickled onions and this soup (


    So it depends on the direction you want to take the meal in. If you want to serve it with appetisers and side dishes followed by a hearty dessert, you can get away with less meat etc than if it were the real centrepiece of the meal

    2 Replies
    1. re: limoen

      What kind of flavours are you looking for? Were you thinking of a Jewish-style brisket recipe or a Texan one? I know nothing of the latter, but here are a couple of Jewish recipes that I like:

      Jayne Cohen's "Brisket With Dried Apricots, Prunes & Aromatic Spices" - This one is good if you want a sweet & sour brisket. It sounds a little odd, but the flavours come together so well.

      If you want a more savoury and traditional brisket, my family always enjoys Joan Nathan's recipe for "My Favourite Brisket".

      Also, for some brisket tips (and another Jayne Cohen recipe, for Easy Onion-Braised Brisket (that I have not tried), check out:

      1. re: limoen

        made smitten kitchen's after reading your post. It came out very good. I got lot's of complimnets on it. I used the oven not the slow cooker method.

      2. Technique is more important than recipe. You definitely should slow smoke a brisket. That requires, at minimum, a 22" Weber kettle charcoal grill. If you are ready to slow smoke, it is a two day affair. 24 hour marinade, 1 hour rub, 12 hour smoke, and then a three hour rest. You should plan for your brisket to go into the smoker roughly 14 hours prior to serving. That often means you will be tending your fire during the middle of the night. If you are using a kettle, that time will be reduced by a few hours because you will have some short term spikes in temp.

        If you have the time, and equipment, to do this, please let me know and I can walk you through each step. I guarantee you will end up with a brisket that would be a contender in any bbq contest, let alone wow your guests.

        2 Replies
        1. re: CTDan

          Can i give it the smoke flavor without the weber grill? If not, I will borrow one. What are the steps?

          1. If you want to make Jewish style Brisket, go to and in the search recipes space type, "my mother's brisket". It's a great recipe, and if you scroll through the comments, I tweaked the recipe, using the name jlco. My family absolutely adores it.
            The other brisket recipe I make is a Cook's Country recipe for brisket made in a slow cooker. It's a v. interesting method, and the result is fabulous burnt ends.

            1 Reply
            1. re: CookieLee

              Second on the Epi "My Mother's Brisket." It's amazing how much flavor you can get out of so few ingredients. I haven't tweaked the recipe, I like that taste just the way it is. I have changed some of the cooking times, though. I find it takes me longer than the recipe says to get the onions properly caramelized. Don't shortcut there. This is where all your great flavor comes from. Also, I braise the meat a minimum of 4 hours, 5 hours if I have the time. Remember to check you liquid level every so often.

              Really easy recipe, really great results. it's our holiday go to recipe.

            2. I've been making this Marlene Sorosky recipe forever; it's Jewish-style. I like the fact that this is better if you make it the day before, which leaves me more time to concentrate on the sides if I'm having company.

              1. I swear by Tom Perini's recipe (of the Perini Ranch in TX) for oven-cooked brisket - it is AMAZING. Being in Texas, I'm super picky about brisket, and oven brisket always lacks.. but this is SO good and SO easy. Here, you can't find a 4lb brisket, but the rub will stretch, no problem, to a larger cut. (You want market trimmed, not packet trimmed, which is at least half fat, if not more.)


                Do NOT check this with a meat thermometer. It will read as "done" long before it breaks down into tender perfection.