Let’s talk brisket.
If you live south of the Mason Dixon Line, you just said “Mmmmm Mmmmm Mmmmm” and you probably already pulled out your secret family recipe. If you live north of the Mason Dixon Line, you probably just said “What’s brisket?”
This post is for you Northerners who have yet to discover the tender, juicy glorious-ness that is the brisket. This recipe is so simple and it’s guaranteed to make your man love on you for at least a week.
Here’s what you need: 4-5lb brisket (more on that in minute), celery salt, garlic salt, onion salt, regular salt (trust me, all this salt makes it good. Not salty), liquid smoke (you can find it with the bbq and hot sauces at the grocery), BBQ sauce.
A note about brisket: You do NOT want a corned beef brisket. It’s the same cut of meat, but it’s already been cured. Not good for this recipe. Even us northerners can usually find regular brisket in with the beef at the grocery store. WalMart usually carries it too.
2nd note about brisket: See all that fat on the bottom of the meat? Don’t even THINK about removing it. That fat = tenderness and flavor.
Measure out all of your seasonings and mix them together in a small bowl.
Sprinkle your seasonings over the brisket. You don’t need to season the bottom (fatty side).
I like to give the seasoned brisket a little rub to make sure all that seasoning gets into the meat.
If you’re opposed to rubbing the meat with your hands, you can use the back of a spoon for the same purpose.
Sprinkle your liquid smoke all over the brisket.
Cover the brisket with plastic wrap and refrigerate it for at least 8 hours. I like to do this at night before I go to bed and then cook it the next day.
After the brisket has marinated for at least 8 hours, put it in a pan and stick that baby in the oven. Did I say put a lid on it? Well, put a lid on it. We’re going to cook this low and slow (275 degrees for 3-4 hours), so that it gets super tender.
Cover the cooked brisket with the BBQ sauce when there’s about 1/2 left to cook. Nothing special. Just smear it on there. The brisket is done when you stick a knife (or carving fork) into the thickest part of the meat and it goes in easily. If it’s still kind of hard to poke, then let it cook a little longer.
Remove the brisket from the saucy pan and slice it thinly, across the grain. That “across the grain” part is critical. That gets you super tender slices. If you don’t have an electric knife, ask for one for Christmas. It makes slicing meat like this (or a TURKEY, roast, ham or watermelon) soooo much easier. That link shows you the knife I have. I LOVE IT!
Disclosure: That link is also an affiliate link. If you happen to click on it and buy something, I make a few pennies.
You can drizzle a little of the pan juices over the sliced meat and serve with extra BBQ sauce. In my opinion, BBQ Brisket MUST be served with creamy macaroni and cheese. If you must have something green, then add some coleslaw. You won’t regret it.
Now let’s hear from all you brisket lovers! Tell me your secrets.
4-5 lb beef brisket
1/4 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/4 teaspoon salt
1.5 oz bottle of liquid smoke
1. Sprinkle seasonings over your brisket.
2. Pour liquid smoke over seasoned brisket.
3. Cover and refrigerate for at least 8 hours
4. Preheat oven to 275 degrees.
5. Place brisket in covered pan and place in oven.
6. Cook for 3-4 hours or until fork tender.
7. Slice thinly, across the grain.
DIY Day will start tonight at 10pm! Be there!