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Beef Brisket

beef brisket

This is a great recipe for beginners to try their hand at slow cooking a beef brisket. Done in Texas style, utilizing low heat and a minimal amount of smoke.

This method produces a very tender cut of meat which many claim to be the tastiest part of the cow.

Because of the length in time that a brisket requires, (24 hours to marinade with 5 hours of cooking time), a tip is to make a few. They freeze nicely for up to 6 months.




INGREDIENTS

  • 4-6 pound beef brisket
  • 1 packet onion soup mix
  • 1-1/2 cup beef broth, canned or from bouillon
  • 1/4 cup Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 small onion, diced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon fresh ground black pepper
  • red pepper flakes, to taste
  • About a cup of mesquite wood chips

DIRECTIONS

  1. Trim off the surface fat from the brisket. Any of this fat inhibits the meat rub from penetrating the meat. Fat around the edges should be left.
  2. Combine the Worcestershire sauce, garlic cloves, onion, salt, cumin, chili powder, and black pepper in a bowl and mix well.
  3. Pour the ingredients in a sealable plastic storage bag along with the brisket. Seal and store in the refrigerator for 24 hours.
  4. Remove brisket from bag and discard marinade. Pat brisket dry with paper towels.
  5. See side note on "notching" a brisket.
  6. Sprinkle the package of onion soup mix and red pepper flakes on all sides of the brisket.
  7. Tightly wrap brisket in several layers of heavy-duty aluminum foil. Seal the edges and return to refrigerator while you prepare the fire.
  8. Soak the wood chips in water for 20 minutes.
  9. Prepare your coals and once white hot, push them over to one side. If using a gas grill, set temperature to 225-degrees F.
  10. Spread the wood chips evenly over the coals or make a foil packet with fork piercings for the chips if using a gas or electric grill.
  11. Place brisket on top rack opposite the hot coals.
  12. Cover grill and allow brisket to cook for 4 hours, turning once at the halfway point. This is also a good time to replenish the charcoal.
    13. Remove brisket from grill and put in a glass baking dish.
  13. Carefully remove foil and retain as many of the drippings as possible.
  14. Return brisket to the grill, this time directly over the coals or bottom rack if using a gas grill. Leave uncovered and allow to cook for an additional half-hour, turning at the half way point. Baste meat with the drippings every 10 minutes.
  15. Mix the remaining drippings with enough beef bouillon stock to yield about 2 cups.
  16. Remove brisket from grill and allow to rest for 10 minutes.
  17. Slice across the grain and serve with the beef broth as a dipping sauce.

Tip

This recipe can easily be adapted to the oven. Place wrapped brisket in a baking dish and cook in oven at 325-degrees F for 3 hours. Remove from foil and brown on the grill or under the broiler for about 5 minutes per side, basting occasionally. If finishing on the grill, place chips on grill and put brisket on once the chips begin to smoke.