Traditional Brisket Recipe - The Girl Who Ate Everything (2024)

FAQs

What is the secret to moist tender brisket? ›

When placing your meat, make sure the fattest side is facing upward. You want to do this so that the fat can dribble down over the meat to keep a brisket moist and juicy for longer.

Brown brisket in a small amount of oil over medium-high heat. Or sear fat side up in a heated 500 ˚F oven for 20 minutes to develop flavor. Add a small amount of liquid (water, broth, or wine) to a Dutch oven, cover tightly, and simmer gently over low heat or in a 275 ˚F oven for 3 to 4 hours, or until tender.

Although the two brisket cuts can often be used interchangeably, the flat cut is most often used in braises that are sliced, like those popular on Jewish holidays and for corned beef. The fattier point cut, meanwhile, is preferred for pulled beef, beef sandwiches and smoked barbecued brisket.

Dry rubs are ideal if you need a sear but works just as well when you smoke or slow cook. And finally, wet rubs are perfect if you are going the slow route for cooking.

Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours. Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.

What's the 3-2-1 method for brisket? While it is true cooking brisket is a time-consuming process, the 3-2-1 rule makes it easier for beginners. First off, you'd smoke or bake the brisket at 225 degrees for 3 hours; then you'd wrap it in foil and keep cooking it for 2 hours.

The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin. A tender and moist brisket is the result.

If you're someone who prefers slices of brisket, then the flat is the way to go. Due to the shape and the lean texture, the flat makes it very easy to cut uniform slices. On top of that, the meat isn't too fatty and tastes delicious. Now, if you like shredded meat for sandwiches or BBQ, the point is for you.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

Should brisket be wrapped in foil in oven? ›

Because foil creates a very tight seal, it will speed up the cooking process. Again, make sure you are measuring the temperature of your brisket at least every 30 minutes.

Typically, brisket is tough meat to cut so it needs to be cooked at a low cooking temperature over many hours. This helps break down the connective tissue so it melts and gives you tender meat.

Brisket is BBQ royalty and one of the hardest and toughest meats to smoke. It takes many hours, dedication and each brisket has a journey and a story to tell.

Brisket is done when it reaches 203° internally. Smoke a 10 lbs brisket for 6-9 hrs and then rest for at least 1 hour. Smoke a 15 lbs brisket for 10-12 hrs and then rest for at least 1 hour. Smoke a 20 lbs brisket for 12-16 hrs and then rest for at least 1 hour.

The two highest grades are Prime and Choice. USDA Prime is the top grade on the USDA scale and features a moderately abundant amount of marbling. Only 5 to 6% of all U.S. beef grades at this high level. USDA Choice falls directly below USDA Prime.

The secret to serving a tender and yet lean brisket is cooking it in two stages. First, cook it covered, with broth and seasonings, at a low temperature for a long time. Then cool the meat for several hours or overnight. Refrigerate the cooking liquid separately and remove the fat that rises to the top and hardens.

To enhance the tenderizing effect of smoking, marinate the brisket with lemon juice, lime juice, vinegar, or any other acid-based marinade. This will help break down the tough fibers in the meat and the acid will carry any flavor you add to the marinade deep into the meat.

Put the brisket on a large piece of foil and add enough a generous splash of broth or water. To help the meat stay tender, juicy, and flavorful, you can add some of the solidified fat from the top of the cooking liquid. Fold up the foil to form a packet with the seam sides facing up.

One of the tricks I use for making a brisket with great bark and tenderness is wrapping it in aluminum foil or butcher paper. The wrap helps to keep moisture in the meat, ultimately speeding up the cooking process. This technique is commonly called the "Texas crutch."