Brisket

In BBQ, brisket is especially popular in regions like Texas, where it's often seasoned simply with salt and pepper, then cooked low and slow for many hours to achieve a flavorful bark and tender interior. It’s often served sliced, but can also be used in sandwiches, tacos, or even stews.

There are two main parts of the brisket:

1. The Flat – The leaner, more uniform portion, often sliced thin and perfect for serving.
2. The Point – More marbled with fat, which makes it juicier and often preferred for making burnt ends or for use in dishes where extra flavor is desired.

If you're cooking brisket, patience is key! Whether you're smoking it, slow-cooking it in the oven, or braising it, the goal is to cook it slowly at a low temperature to break down the collagen and fats, making it tender and flavorful.

Here are a few delicious brisket recipes that span different cooking methods—from slow-cooking and smoking to braising. These will give you a variety of ways to enjoy this rich and flavorful cut of meat!

1. Classic Smoked Brisket (Texas Style)

Ingredients:

• 1 whole brisket (about 10-12 lbs)
• Kosher salt
• Coarse black pepper

Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat on the fat cap. This helps keep the meat moist during cooking.
2. Seasoning: Generously season the brisket with kosher salt and black pepper, coating all sides.
3. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add your choice of wood chips (oak or hickory are great for beef).
4. Smoking: Place the brisket fat side up on the smoker grates. Smoke for about 1 to 1.5 hours per pound of meat, checking internal temperature every few hours.
5. Wrap (optional): Once the brisket hits an internal temperature of 160°F (71°C), you can wrap it tightly in butcher paper or aluminum foil to keep it moist and speed up the cooking process.
6. Finish Cooking: Continue smoking until the brisket reaches an internal temperature of 200°F (93°C). This may take 10-12 hours, depending on the size of the brisket.
7. Resting: Let the brisket rest for at least 30 minutes before slicing against the grain.
8. Serve: Slice thinly, and enjoy the smoky, tender beef!

2. Braised Beef Brisket (Oven)

Ingredients:

• 4-5 lb brisket
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar
• 2 sprigs thyme
• 2 sprigs rosemary
• 1 bay leaf
• Salt and pepper

Instructions:

1. Preheat the Oven: Set your oven to 325°F (165°C).
2. Sear the Brisket: Heat vegetable oil in a large Dutch oven over medium-high heat. Season the brisket with salt and pepper, then sear the meat on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add chopped onion and garlic, cooking until softened (about 5 minutes).
4. Deglaze: Add the tomato paste and cook for 1-2 minutes. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
5. Add Liquids and Herbs: Pour in the beef broth, add the brown sugar, thyme, rosemary, and bay leaf. Stir to combine.
6. Braise the Brisket: Return the brisket to the pot, fat side up. Bring the liquid to a simmer, then cover the Dutch oven with a lid and transfer it to the oven.
7. Slow Cook: Braise for 3-4 hours, or until the brisket is fork-tender and the internal temperature reaches about 200°F (93°C).
8. Rest and Slice: Let the brisket rest for 15-20 minutes before slicing. Serve with the braising liquid as a gravy.

3. Slow Cooker Brisket (with BBQ Sauce)

Ingredients:

• 3-4 lb brisket (flat cut works best for slow cooking)
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 cup beef broth
• 1 cup BBQ sauce (your favorite brand or homemade)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• Salt and pepper

Instructions:

1. Prepare the Brisket: Season the brisket generously with salt, pepper, and smoked paprika.
2. Sear the Brisket: Heat olive oil in a large skillet over medium-high heat. Sear the brisket on both sides until browned (about 4-5 minutes per side). Remove from the skillet.
3. Layer in Slow Cooker: Add sliced onions to the bottom of your slow cooker. Place the seared brisket on top.
4. Make the Sauce: In a bowl, mix together beef broth, BBQ sauce, Worcestershire sauce, apple cider vinegar, garlic, and brown sugar. Pour the sauce over the brisket.
5. Slow Cook: Cover and cook on low for 8-10 hours, or until the brisket is fork-tender and easily shreds.
6. Shred and Serve: Remove the brisket from the slow cooker and slice or shred the meat. Serve with the BBQ sauce from the cooker.