This is a smoking or slow-grilling beef brisket. The apple and orange juices really bring out the flavor of the meat.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To marinate, mix the apple juice and orange juice in a nonporous glass bowl. Add the brisket, toss to coat and cover with plastic wrap. Refrigerate to marinate for 4 to 6 hours. Remove brisket from the bowl, discard any remaining marinade and cover brisket with the rub. Wrap the meat in plastic and refrigerate from 8 hours to overnight.

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  • Preheat oven to 170 degrees F (80 degrees C).

  • Bake brisket in preheated oven for 8 to 10 hours. Slice across the grain of the meat.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

1099 calories; 90.6 g total fat; 248 mg cholesterol; 2054 mg sodium. 8.9 g carbohydrates; 58.1 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2003
Excellent recipe brisket was nice and tender. Read More
(32)

Most helpful critical review

Rating: 1 stars
05/24/2008
It doesn't work! After 6 hours of maranade 8 hour refrigeration with the dry rub on it and 10 hours baking at 170 it was raw. 16 hours and it was barely warm. Some changes need to be made. Read More
(40)
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/22/2003
Excellent recipe brisket was nice and tender. Read More
(32)
Rating: 1 stars
05/24/2008
It doesn't work! After 6 hours of maranade 8 hour refrigeration with the dry rub on it and 10 hours baking at 170 it was raw. 16 hours and it was barely warm. Some changes need to be made. Read More
(40)
Rating: 5 stars
08/22/2003
Excellent recipe brisket was nice and tender. Read More
(32)
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Rating: 4 stars
08/22/2003
My father love brisket and my family enjoyed the brisket so much that they took all my leftovers Read More
(26)
Rating: 1 stars
02/18/2009
I slow cooked this recipe for 10 hours and anticipated how delicious it would be. I was disappointed when I tasted it. The brisket was so salty! Unfortunately all my time was wasted. I do not recommend this recipe. Read More
(13)
Rating: 3 stars
10/19/2008
Consider cold smoking on grill for 2 or 3 hours to get the nice smoke ring then wrap in foil and put into a 275 degree oven for 3 hours. Once internal temp is 185 degrees the tough tissue holding meat together will break down. Refrigate over night then slice heat back up and serve. You will get a great cut and brisket will not rip like a roast. Read More
(11)
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Rating: 4 stars
08/10/2009
I actually cooked three 7 lb briskets for my wedding reception. However I did not refrigerate the briskets after putting on the rub I cooked them immediately. They were fully cooked after 10 hours at 170 degrees. The brisket got rave reviews. I would guess that the brand of rub would affect the outcome alot! Read More
(10)
Rating: 5 stars
06/17/2010
This was delicious. My brisket was small so I was forced to make some changes. The cooking directions for this recipe are very vague. I chose to use a small roaster. I wrapped the brisket loosely in foil and set it inside the roaster. This held in the juices and made the meat very tender. For "steak rub" I used "Spicy Flat Iron Steak Rub" from Allrecipes. (I left out the Ancho Chile powder - didn't have any.) Read More
(9)