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Brisket recipes are popular as they can be cooked in many different ways. They are generally beef cuts from the chest area that consist of a lot of fat and connective tissue. This makes them perfect for long, slow cooking methods like braising, barbecuing, or roasting.
This is a short article as there are many different ways to cook brisket. Brisket can be cooked quite quickly, however, if you want to get the most flavor with moist and tender brisket, it needs to be cooked slowly over a long period of time (4–8 hours). There are various cooking methods for brisket like smoking, braising, sous vide, oven roasting, Warming up brisket and more.
Here are some tips for perfect brisket every time:
- Make sure the brisket is trimmed of any excess fat and that the meat is at room temperature before cooking. The fat cap should be quite thin, otherwise, it will take a very long time to cook
- Trim off any excess fat and cut the brisket in half. Rub both sides of each with salt and pepper, then brown in a pan over very high heat.
- Cut the brisket into portions or slices, depending on how you want to cook it.
- Season the brisket with salt, pepper, and garlic powder. Depending on the method you plan to use, some of these spices can be left out.
- Place the pieces of meat in a roasting pan or slow cooker.
- Allow them to partially cook over low heat (better than high) for an hour. Then increase the heat and dry roast for another 3–4 hours (or more depending on your temperature preference).
- Allow the meat to rest for a few minutes and then slice or cut it into pieces as desired.
Sous Vide brisket: Place the seasoned brisket in a vac-pack bag. Cook the brisket for 4 hours at 180 degrees F, then turn the heat up to 195 degrees F for another 3 hours. Remove from bag and allow to rest before slicing or cutting. This method is perfect if you want to keep your oven free (for potatoes, salads, etc).
Smoked brisket: Rub the meat with salt, pepper, and garlic powder. Smoke over indirect heat for 2–3 hours. This will give you a nice smoky flavor. Once the meat is cooked, brush on a barbecue sauce or add your favorite dry rub. Grill over high heat for about 10 minutes per side, until the surface is slightly charred and caramelized. Slice into portions or slices as desired.
Brisket is best when cooked low and slow for a long time. This allows the meat to take in large quantities of moisture, resulting in tender and juicy meat. If you want to have the best brisket, consider starting with a well-marbled cut of meat. For extra flavor, marinate the brisket overnight in a sauce or dry rub before cooking it. One popular method is Warming Up Brisket where you start by searing both sides for about 2 minutes per side before putting it into your slow cooker and letting it cook on low for 8 hours.
There are many theories on what is the perfect temperature to cook your brisket. I think anywhere between 275 degrees and 350 is about right. The lower the temperature, the longer you’ll need to cook your beef. On my Weber Kettle, the low setting is 240, so I like to set it at 275 and keep it there for 6+ hours.
You’ll know your brisket is done when a fork goes through the meat easily. A little jiggle is okay, but don’t expect it to be fall-apart tender. The longer you cook your brisket, the more tender it will be.
11 Tips to Cooking the Perfect Brisket: Technique and Ingredients
1) Use a probe thermometer: This way you will know exactly when your brisket is done. I like to set mine at 275 degrees and cook my brisket for 6+ hours on low.
2) Sear the brisket first: I like to use a cast-iron skillet for this. That way it doesn’t stick or burn when you’re cooking the brisket. The goal is to sear both sides of your meat, which should take about 2 minutes per side. Don’t forget to brush both sides with the sauce you’re going to cook your brisket in, which gives it a richer, more complex flavor.
3) Let it rest after searing: After you sear your brisket, let it rest for at least 5 minutes before cutting it up. It will continue to cook while resting and should finish cooking during resting time.
4) Cut the meat across the grain: This will help keep your brisket more tender when it’s cooking. Make sure you cut your brisket across the grain, not against it.
5) Let it sit in the sauce (optional): You can let your meat sit in a sauce for 30 minutes before cooking it to make sure that all of the juices have been absorbed and it has not dried out or gotten too dry.
6) Use a chunk or two of wood: Put a chunk of wood under the lid of your slow cooker when you put your brisket in. This will keep the heat from escaping and will give it more smoke flavor while it cooks.
7) Season with salt and pepper: Salt is always important, but you can also add some liquid smoke and rubs to help make your brisket extra flavorful.
8) Add more liquid to the pot: After you’ve seared your meat and let it rest, add some more of the liquids to the pot. This will give your brisket a rich, flavorful taste.
9) Skip the sauce: Some people like to skip a sauce on their brisket and just eat it with salt and pepper. It’s not required, but it does help make a great-tasting meal.
10) Test for tenderness: You’ll know your brisket is done when the fork can slide out of the meat with ease. If it sticks, give it a few more minutes. When you know it’s finished, cover it with tin foil and let it sit for 15 minutes to let the juices settle back into the meat.
11) Serve: Lay your brisket on a plate and serve with your favorite barbecue sauce.
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