What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 sweet and sour brisket recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Sweet And Sour Brisket Recipe
Brisket in Sweet-and-Sour Sauce
Jewish Style Sweet and Sour Brisket
Sweet and Sour Brisket
Jewish Sweet and Sour Brisket
Sweet-and-Sour Brisket
Best Sweet and Sour Brisket
Slow Cooker Sweet-and-Sour Brisket
Sweet and Sour Brisket
Cara Nicoletti’s Sweet & Sour Brisket
Brisket in Sweet-And-Sour Sauce
Sweet and Sour Brisket Recipe
Easy Sweet and Sour Brisket
Sous Vide Sweet-and-Sour Brisket
Sweet & Sour Holiday Brisket
Sweet and Sour Brisket Recipe – (4.3/5)
What is the secret to a tender brisket?
We cook our brisket at 250 degrees Fahrenheit (F) using cherry or apple wood from the Northwest. This temperature will break down the connective tissue, rendering some of the intramuscular fat, which in turn keeps the tenderness, and juicy flavor.
What does apple cider vinegar do to brisket?
Open the pit each hour to spritz the brisket with Apple Cider Vinegar. This will help keep the meat moist during the smoking process and break down some of the tougher portions of meat. Don’t flip the brisket or take a long time doing this, though, because you don’t want to lose your heat.
What can I add to brisket for flavor?
Use either lemon or lime juice, or use a vinegar-based marinade; then simply add the seasonings and spices you love most. For sweeter brisket, add brown sugar; for something spicy, go with some cayenne or crushed red pepper. See our blog about recommended tips for marinating cuts of beef.
What does mustard do to brisket?
Why add mustard to brisket:
Mustard is a fantastic flavor enhancer, but don’t worry; your brisket won’t taste like mustard once it’s cooked. It actually creates a wet surface that keeps the rub in place and prevents moisture loss during the cooking process.
What is the best cooking method for brisket?
It’s a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.
How do you keep a brisket juicy?
To keep your brisket moist and juicy, put a water pan in your smoker and spray it with water, apple cider vinegar, or apple juice every 30 to 60 minutes. Using the Texas crutch is another way to lock in moisture. This technique involves wrapping the brisket with butcher paper or foil when it reaches about 160 F.
Should I spritz my brisket with apple juice or apple cider vinegar?
Apple juice, often combined with water or other ingredients, is one of the most popular bases for brisket spray. Apple cider vinegar is another top choice (see Using Apple Cider Vinegar Spray For Brisket, below). Some chefs prefer to substitute red wine vinegar for a milder flavor.
Do you cook brisket fat side up or down?
Ideally, flip and rotate your brisket at least once during the cooking. If you need the fat to shield the meat from the fire, then leave it fat side down for the majority of the time.
Should I use a water pan for brisket?
Anytime you are trying to cook at a constant, steady, low temperature for a long period is the ideal time to use a water pan. It doesn’t matter what type of food you’re cooking, whether it be ribs, pork shoulder, brisket, prime rib, etc.
What should I season my brisket with?
The best rub for beef brisket is a simple mixture of coarse salt and pepper, paprika, and garlic powder. These simple seasonings make an incredible complement to beef, especially brisket!
Should you marinate a brisket?
To get the most out of a smoked brisket, you want to layer the flavor and the first step is choosing a good marinade. By marinating the brisket, you add flavor and tenderize the meat at the same time.
How long should I marinate my brisket?
Plan on marinating your brisket for more than 1 hour per pound, but no more than 2 hours per pound. Most brisket will require marinating overnight, so plan ahead. Since brisket is a large cut of meat, a 1-gallon zip-top bag won’t do the trick.