I love me some beef brisket. :) It’s my dad’s specialty, and I never fooled around with it myself since he did such a great job. Plus, it’s pretty time-consuming. My dad’s version consists of cooking in a slow oven overnight, trimming fat, then cooking in a slow oven all day in his special sauce. After watching him do it a few times, I decided I would never attempt it.
Then I found a brisket in my freezer. Eeek!! Yes, I panicked. My dad didn’t want to make it and quite frankly I doubted his ability to pull off the same brisketty beauty with my grassfed beef as with his grainfed version. That meant…I had to do it.
So I dug up a few recipes online and tried to piece together a workable solution as I faced my brisket-making phobia head-on.
I didn’t want to run my gas oven for 24 hours straight. That would be some expensive brisket! And I didn’t want to make a sauce. That left my slow-cooker and a dry rub. Ok, decision made…now on to implementation!
My first attempt was good. Not great, but good. I found that my slow-cooker does not seal well and so the meat was too dry. Not jerky dry, but still. Flavor was decent, though it didn’t pack the punch I had hoped for…and, well, it was dry. Without sauce, it was not something I’d want to make again.
Then my beef supplier had a bit of a sale on brisket and I bought some. I know, I know…but I couldn’t help it. :) It sat for several months while I tried to decide what to do with it. And then my friend from Romania came home and I decided to make dinner for him. The last time I had made him a meal, it pretty much sucked. I had not planned on him eating with us and we were going super-cheap that day so I was pretty sure he got the impression I didn’t know how to cook. This time needed to be better. A LOT better. I looked through my freezer and found…The Brisket.
*angelic chorus*
I’ll be honest: I was frightened. It would either turn out very, very good or go horribly, horribly wrong. And up until I tasted that first bite, I was sweating.
*crickets*
It was very, very good.
*angelic chorus*
And here it is:
J’s Killer Brisket
You’ll need a beef brisket, honey, a dry rub, some broth, and a pan large enough to hold the brisket. Prep should start the day before you want to eat it.
Dry rub:
- freshly ground black pepper (I used about 2 tsp)
- smoked salt (about 2 tsp)
- garlic powder (about 1 tsp)
- chili powder (about 1 tsp)
- ground mustard (about 1 tsp)
- cayenne powder (about 1/4 tsp)
So I ended up with a little more than 2 Tblsp dry rub.
Place the brisket in your pan and drizzle a spoonful of honey onto one side. Spread as evenly as possibly, then sprinkle half the dry rub over the honey. Flip the brisket over in the pan, drizzle another spoonful of honey over the remaining side, and sprinkle with the last of the dry rub. Cover and refrigerate overnight.
In the morning, transfer the brisket to a slow-cooker. Pour anywhere from 1/2 cup to 1 cup of broth into the slow-cooker (I tried to avoid pouring directly onto the meat so that the spices would stay in contact with the meat). I’d use more broth if your slow-cooker was a bit leaky and less if it’s pretty air-tight. Then turn the slow-cooker onto “Low” and cook for 10 hours.
When done cooking, remove the brisket from the slow-cooker and slice against the grain. Feel free to eat all of the little bits that aren’t perfect slices. Then feel free to pretend the brisket was much smaller than you anticipated when your family wonders what happened to that huge chunk of beef they saw you put into the slow-cooker that morning. Premature brisket consumption can often be attributed to “shrinkage”.
If you won’t be eating it immediately, I’d suggest ladling 1/2 cup broth over the sliced meat, covering with foil, and setting in a warm oven until mealtime.
Okay, so 10 minutes of prep and then 10 hours of slow-cooking yielded me more “mmm”s than I’ve had all year. This is definitely my new “go-to” for company meals.
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