THE BEST BEEF BRISKET YOU WILL EVER EAT
Let me ask you a few questions: Do you like beef brisket? Do you have a bit of time on your hands? We start with a dry rub the night before, and then fourteen hours on the grill, smoker or oven (I really recommend the grill), and you will have some awesome, melt-in-your-mouth beef brisket. In addition, I'm going to show...
Provided by Andy Anderson !
Categories Beef
Time 2h
Number Of Ingredients 5
Steps:
- 1. Trim the fat cap on the brisket down to about 1/4-inch.
- 2. Chef's Note: What's a Fat Cap? Untrimmed beef brisket, is referred to as a full packer brisket, and is made of at least two muscles. The flatter leaner portion is defined as the flat. Whereas the thicker more marbled portion is referred to as the point or the deckle. One side of the brisket is covered in a layer of fat called the fat cap.
- 3. Using a nice sharp knife cut a crosshatch pattern into the fat cap.
- 4. Rub about a tablespoon of kosher salt into the cuts in the fat cap.
- 5. Chef's Note: My dry rub does not include any salt; however, most commercial dry rubs do. So, if you are not using my rub, skip this step. I choose to add the salt separately for two reasons: One, it allows me to control the amount of salt. Two, by applying the salt separately, it gives the salt first crack at the beef.
- 6. Apply a generous portion of the dry rub, and rub it into the cuts.
- 7. Chef's Tip: The rub should look like sand on wet skin: Evenly distributed, but not clumped.
- 8. Wrap tightly in foil, and allow to rest in the refrigerator overnight. This gives the ingredients a chance to know each other.
- 9. In the morning (real early) remove the brisket from the fridge, and allow it to sit on your counter for about an hour. This will take the chill off the beef before placing it in the heat source.
- 10. Gas Grill: You don't want the brisket to be over a direct flame, so I usually turn off two of the three burners on the grill, and just heat the box with one burner. I'll then place the brisket over the unlit burners.
- 11. Electric Smoker: All electric smokers have their own set of instructions. Follow them, and keep the temp to 225f (107c).
- 12. Oven: Set the temp, and place the brisket in a baking tray, fitted with a wire rack. This will allow the rendered fat to drip into the bottom of the tray.
- 13. Chef's Tip: If you're using a charcoal or gas grill, and you want some of that smokey taste, simply soak some apple wood, or similar wood chips in water overnight. Then wrap in some aluminum foil, poke some hole in the foil and place over the hot portion of the grill. The chips will smoke and infuse the meat with their flavor.
- 14. Chef's Note: Fat cap up or down? Now that's a question that can start a bar fight, double quick. I've cooked briskets both ways; however, for this method, let's not argue and keep the fat cap up.
- 15. Chef's Note: You have two things to keep track of: The temperature of the box, and the temperature of the brisket. If you're using an electric smoker or an oven, the automatic settings should take care of the box temperature. If you're using a gas or charcoal grill, you'll need to keep a steady eye (both eyes when possible), on the temp. It will vary up and down, but try to keep it between 220f/230f (104c/110c).
- 16. For the first three hours, leave the brisket alone, and just make sure the temperature stays pretty much steady.
- 17. In the fourth hour begin taking the temperature of the brisket with a digital probe. We're looking for a temp of 150f (66c).
- 18. Chef's Note: The dreaded STALL: When the brisket hits about 150f (66c) moisture rises to the surface of the beef and cools it by the process of evaporation. What happens is that the temperature doesn't rise for hours, and this confuses a lot of novice cooks, who will panic, and begin trying to compensate by raising the temperature in the box. WRONG THING TO DO.
- 19. By the time the brisket's internal temperature hits 150f (66c), it should look something like this.
- 20. Chef's Tip: The Texas Crutch: When the brisket hits that magic number of 150f (66c), remove from the box, and tightly wrap in a double-layer of foil, along with a half a cup of liquid (beer, wine, broth), and then place back into the box.
- 21. Chef's Note: The Texas Crutch prevents the cooling of the brisket by evaporation, and speeds up the process quite a bit.
- 22. Watch the temperature of the brisket over the next few hours (about four hours), and when the temperature hits 200f/205f (93c/96c), remove from the heat.
- 23. Chef's Note: The final step: A faux Cambro.
- 24. Leave the brisket tightly wrapped, and place in an insulated box (like a Colman cooler), or you could leave it in an oven (wrapped) at about 175f (80c). For an hour or so (no more than 4 hours). The faux cambro, or holding helps tenderize the brisket by allowing carryover cooking which helps melt tough connective tissue.
- 25. Chef's Note: Using the faux cambro, or holding method allows you to remove the brisket from the box, and "hold" it until your guests are ready to eat.
- 26. Chef's Tip: When you're checking the internal temperature of the brisket after it's been wrapped in foil, choose a point near the top to insert the probe, and use that same hole each time you check. Putting the hole high up prevents the juices from leaking out, and maintains the integrity of the wrap throughout the cooking process.
- 27. When the guests are ready, remove from the cambro, unwrap, and cut nice thick slabs, always against the grain.
- 28. Chef's Tip: Serve with coleslaw, potatoes, or whatever sides you want. Plus you can use the accumulated juices from the foil wrap as an au jus. Enjoy.
- 29. Keep the faith, and keep cooking.
OVEN-BAKED BRISKET
Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g protein.
THE BEST BEEF BRISKET
This recipe was given to me by my mother in law. It is by far the best brisket/sauce that I have ever tried!
Provided by Juli9251
Categories Meat
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat on briskett.
- Soak brisket for 30 minutes in water.
- Drain.
- Sprinkle meat with kosher salt and let sit 30 minutes.
- Rinse meat well.
- Braise meat in olive oil until brown, approximately 8 minutes per side.
- Reduce heat and add onions.
- Brown.
- Add garlic.
- Remove meat.
- Add all ingredients for sauce.
- Stir well.
- Put meat back in pan and simmer covered for approximately 3 hours.
- Remove meat and reduce sauce.
VERY BEST BRISKET
Easy, tender and delicious is the best way to describe this meal. It's a one pot dish of brisket, potatoes, carrots and onions, then voila, a meal fit for a king! You can serve it holiday time or any time. So few ingredients, but the end result is just mouth watering good! Every Passover this is requested, and it comes out perfect every year!
Provided by Debbie Paskow Taveira
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 14
Number Of Ingredients 8
Steps:
- Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
- Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
- Simmer the brisket until tender, about 2 1/2 hours.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 22.4 g, Cholesterol 93.3 mg, Fat 31.5 g, Fiber 3 g, Protein 25.6 g, SaturatedFat 12.4 g, Sodium 563.7 mg, Sugar 10.4 g
SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
- Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
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