Ingredients
Method
Preparing Your Brisket For Cooking
- Trim some of the fat cap from your brisket. This cut has plenty of fat marbled within the
- muscle and you don’t need a large fat cap.
- Sprinkle your brisket generously with black pepper on all sides.
- Then sprinkle generously with salt. Or use your favorite dry rub recipe.
- Place your brisket in a large roast pan, fat cap side up.
- Place the lid on (or wrap in foil) and refrigerate overnight or for 12 hours.
Cooking your Brisket:
- After 12 hours of refrigeration, put your brisket, covered, into a 250F oven.
- Check the temperature of your brisket after the first 8-10 hours.
- When your Brisket has reached 200-202 degrees it is finished. But don’t panic if you are still a few hours from mealtime! One of the secrets to making a great Brisket is to let it “rest”.
How and why to ‘Rest’ your Brisket:
Why:
- Resting the brisket allows it to reabsorb its juices, results in greater flavor and juiciness. It also allows the collagen (connective tissues) to continue to break down resulting in amore tender brisket. Resting the Brisket helps with slicing.
How
- Remove the Brisket from the oven, let it set on the counter at room temp for 15-20 minutes to stop the cooking process. Then leave it covered and wrap it up tightly in a towel or wool blanket. put the towel wrapped roast pan back into the cooled oven and let it rest there until ready to serve. Rest for a minimum of 1 hour or up to 3 hours.
Notes
Serving your Brisket:
Cut ¼ inch slices, against the grain.
Slice the fattier end in thicker slices, or cube this end for burnt ends.
Slice only what is needed to prevent drying out.
Serve with BBQ sauce or juices from the brisket, or with BBQ sauce
https://ruthannzimm.com/canned-bbq-sauce/
on Hamburger buns. https://ruthannzimm.com/hamburger-buns/
Serve with sides like coleslaw and baked potatoes.
Leftovers make great tacos, or as a topping for baked potatoes. Watch our YouTube Video on Brisket Here!
Cut ¼ inch slices, against the grain.
Slice the fattier end in thicker slices, or cube this end for burnt ends.
Slice only what is needed to prevent drying out.
Serve with BBQ sauce or juices from the brisket, or with BBQ sauce
https://ruthannzimm.com/canned-bbq-sauce/
on Hamburger buns. https://ruthannzimm.com/hamburger-buns/
Serve with sides like coleslaw and baked potatoes.
Leftovers make great tacos, or as a topping for baked potatoes. Watch our YouTube Video on Brisket Here!
5 Responses
I LOVE your YouTube videos. I really enjoyed the YouTube videos on buying a cow to butcher! I live alone… can this method be used on any other cuts of meat? Maybe a roast?
Hello, here is the link to a YouTube video that we did about beef roasts and different ways to prepare them, I hope you find it helpful!https://youtu.be/3JW4PG9GUjw?si=p4BKH_k_IGf4xfyj
That was a lot of pepper you put on it in the video. 🙂 We like to sprinkle ours with season salt, garlic salt, onion salt and celery salt (all the salts!) along with salt and pepper. Then we put some Worcestershire sauce, liquid smoke (since we don’t have a smoker), and a little water on it and wrap it in foil and bake it low and slow. When it is done, I take it out, slice it, return it to the pan with some of the juice, put some BBQ sauce on it and let it cook for like an hour longer and then sit before serving. One of our favorite dishes!
What rack would you put this on in your oven? Do you add any water while cooking? Could you cook in a roaster and if so how would you do that? Same temp and time?
Will be going to the Walnut Creek , Ohio homesteading conference (Seed to Spoon). Can’t wait to see you there.
Congratulations on the new gran daughter. Happy Birthday to Kendrick.
We put it on the next to bottom rack of the oven, when we put it on our roaster we didn’t add any water. Here is the link to the video that contains all the steps https://youtu.be/Rv9aU4UQK0E?si=Sp2aU1ocVTguSqph