For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it’s both tender and moist. Garnish with chives if desired.
- 1 1/2 tablespoons packed light brown sugar
- 1 1/2 tablespoons paprika
- 1 tablespoon cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 lb beef brisket trimmed
- 2 large onions thick sliced
- 3/4 cup beer (not flavored)
- 1 cup barbecue sauce (your favorite)
- In small bowl mix together brown sugar, paprika, cumin, black pepper, salt, onion powder and garlic powder. Rub all over the brisket on both sides and let sit for 30 minutes.
- Preheat oven to 300 degrees. Place brisket in large roasting pan (with fat side down) and cover with sliced onions. Pour beer and barbecue sauce over the top. Cover well with aluminum foil and bake for 3 1/2 – 4 hours. You can check to see if the brisket is done by slicing off a small piece of the edge and seeing if it comes apart with a gentle tug. Remove from pan and trim any excess fat away. Brush with any extra sauce and place under broiler or on grill for 1-2 minutes. Flip and repeat for the other side. Stay close by as broilers are unpredictable.
- Cover and let rest for 20-30 minutes. Slice against the grain at a perpendicular angle. If desired serve with extra barbecue sauce.
- Use fresh good quality spices and take your time rubbing them into the meat.
- Let the meat come to room temperature for about 30 minutes with the rub on it. If you are worried about anything getting on it simply cover it with a couple sheets of paper towels.
- Do not use flavored micro-brews that would not complement this. For example I don’t think a blueberry or pumpkin beer would go well with this.
- Cook it until it is fork tender. Pick a spot close to the edge of the brisket and stick a fork in it. If you can easily pull away a piece of meat with the fork than it is done.
- Let the brisket rest loosely covered for 20-30 minutes before slicing.
- It is best to slice your brisket right before serving so it stays moist and does not dry out. Always slice against the grain so you don’t have stringy pieces and so that the slices stay together.
- Calories: 414
- Sugar: 11.5g
- Sodium: 2743.3mg
- Protein: 26g
- Cholesterol: 92mg