Saturday, I took a thawed beef brisket weighing 7.8lbs, trimmed it a bit, and dry rubbed it generously with coarse salt,coarse pepper,garlic powder, onion powder, paprika, various herbs and spices, with a splash of Worcestershire sauce- and placed it in the fridge overnight. People are often intimidated by this cut of meat. Not cooked long enough, you could beat someone to death with it. Cooked too long, and it doesn't cut well, gets dry, and shreds instead of cuts...
I learned to do brisket in an offset fire box smoker from a guy who won that category at our State cook-off. 215F unwrapped for 5 hours, 5 hours wrapped, rest for 45 minutes.
Too cold to smoke outdoors Sunday, I decided to try a technique in the oven very similar- but different!
I took the brisket out of the fridge an hour before cooking, slathered it in in mustard and Worcestershire sauce, with another hit of seasoning. Placed in an aluminum pan, I poured a can of beef broth in the bottom for moisture. I baked at 390F for 1-1/4 hour uncovered, allowing a nice flavored crust to form, then turned it down to 315F tightly covered with aluminum foil for 3-1/2 hrs. Removed from oven, I opened the foil and let the meat rest for 20 minutes before cutting. Sliced beautifully, with a tender, moist, flavorful taste. The sauce was a mix of K.C., Asian, and a touch more of Worcestershire sauce in it.
Leftovers for sandwiches tonight!
50 comments:
as a texan, i have eaten my share of brisket. and i love it. and yours looks crazy good!
now thats a good looking brisket -
Well there ya have it. You make it look so easy. Wish I could have some of those left overs. :-)
Pink- The deckle point was a bit too tender, rest sliced great!
DogB- Wife liked the sauce!
highlander-It was easy! Except for stabbing myself with a boning knife!
Now, is this the same as a corned beef? Or different?
This is what Heaven is serving at the gate!
Jules- Same cut as corned beef, but not cured, it's fresh...
RLL- Cow is sacred to me for waaay different reasons than the Hindi!
Came back to make a comment on your yummy chicken breasts only to find your even yummier BBQ Brisket!
Kudos on your success INSIDE!! Sounds like heaven...wish I was there to taste it.
Yes. Brisket scares me.
That is all.
Barb- Thanks! Brisket is not that hard- and I don't follow recipes!
Kate- It's big and gnarly, and the best when done right!
Sounds wonderful! I'm going to have to give the oven method a try too, it sure looks like it came out beautifully!
man, brisket sounds good...i have not had that in years...we used to have this place in tampa...
Sounds amazing. It's too hot over here to eat anything like that at the moment. Salads all around.
Martha- Not to brag, but it was moist and tender- full of flavor!
Brian- Anyone can do this- easy!
KB- Rub it in... We are still freezing in Michigan!
Well since you brought it up...I was going to ask if you were jealous. Hehe.
A know-it-all ex boyfriend rolled his eyes at me when I wanted to add liquid to the pan for moisture. The brisket was awful. I haven't been brave enough to try it again.
Jen- The building blocks of cooking are based on common sense- He probably couldn't cook for beans! Bet he never placed 3rd in a State cook-off in his life! Go with your instincts...
I can't find brisket here, only corned beef. I'm told that it has a different flavor. The one time I made corned beef I hated it.
I think look absolutely yummy! !!!!gloria
A year ago, I would have thought, "That high of a temp?"
But so many people are doing high heat briskets these days I know there is merit. I really need to try one but I just got used doing them low and slow. I'm far behind your experience but love picking up the tips and hints.
I only wish that my last brisket - done outdoors on my smoker - had turned out that well. Oh well, Friday I'll redeem myself by preparing two pork shoulders for a Saturday party. At least I can do that reliably.
Even when I read your blog after dinner your posts still make me hungry!
I'm glad I can't smell it. I'd have to have some and there just isn't enough time to make that today.
Thanks for sharing!
I've heard of that technique but have never tried it personally.
Looks awesome!! And I'm sure it was perfect and delicious...
Now you've gone and done it. You went and got my mouth all soggy.
Beautiful job, BD! I haven't had brisket since leaving Texas and this looks just like the ones my ex MIL used to make with broth and sauce. Moist and flavorful with fabulous leftovers. Nice post!
Oh Buff- Mustard, yum on that one, now I will have to try it! I usually can see, but I had to click on the pic to get a closer look, and I am off to buy a briske!
I hope you are proud of yourself, you made me drool on my shirt.
mmmm
Tam- Very different! Like the difference in fresh pork shoulder and ham. Ham and corned beef are cured meats..
Gloria- I've got lots of leftovers!
Chris- Stick with low and slow in the smoker outside! Inside in the oven is different- think pot roast..
Sornie- Pork is more forgiving, beef brisket has a window to hit..
Momster- A great cut of beef, when tender..
G-man- New ground for me- glad it worked!
T.T.- Made some shredded beef sandwiches last night..
Vick- Thanks! Texans love their brisket!
ChefE- Won't taste mustardy at all!
Echo- Welcome! Nothing like a gal in a wet shirt..:)
Sounds good to me. I love brisket.
The first time I made brisket, I remember my small daughter chewing and chewing and chewing then finally kind of snapping her head back to swallow.
Hmm, wonder if this is why she grew up to be vegetarian?
K- It worked, even though it was a blend of styles!
Jeanne- A little underdone, I'm thinking!
Uncle Buff...I CAN SMELL THAT ALL THE WAY OVER IN OHIO!!!!!! YUM!!!!
Beth- Would you could have been here- not bad stuff!
I cooked a brisket this weekend too! Great minds think alike!
Yes, that low heat cooking will do it! YUM!
BlondeD= Texas brisket! The best..
BlueV- It was a mix- and worked!
OK... Will give this a try
Griller- You sound doubtful.. But inside,when too cold to smoke, it works!
Brisket is definitely a task in patience, but oh so worth waiting for. I really like how you weren't stingy with the Worcestershire, one of my favs. What kind of mustard did you use...hoping my favorite - Dudek's!
My mouth is watering!
UncleBuf, I am drooling. I bet that brisket was fan-freakin'-tastic.
I have never had brisket before, but the coating alone...nummy!!!
--snow
Katherine- Just plain French's, but it doesn't flavor the brisket..the vinegar slightly tenderizes and texture holds the spices in place!
Ake- Came out pretty good, but no smoke flavor, of course..
Snowniece- You'll have to try some soon!
That's so cool ya'll danced together! Most men don't dance!
BlondeD- Long time ago..we used to run some dances at our club...
Buffalo, you've done it this time. I loved smoked brisket but haven't tried an in door method. I'm gonna have to give this a go. I will be the family hero with this recipe!
Pam
My husband just did a smoked brisket on Saturday! He woke up at 4 am and we had people over that night. Why don't you come over with the fam and we'll cook one up for you? lol!
Gypsy- It does work- go heavy on the spices to make up for lack of smoke flavor..Liquid smoke is a natural product- don't be a afraid to use a little(powerful stuff!)
Rachel- That would be fun! My wife would steal one of your kids though..Gramma waiting to happen!
Jebus, oh how I LOVE beef....
x
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