Saturday, I took a thawed beef brisket weighing 7.8lbs, trimmed it a bit, and dry rubbed it generously with coarse salt,coarse pepper,garlic powder, onion powder, paprika, various herbs and spices, with a splash of Worcestershire sauce- and placed it in the fridge overnight. People are often intimidated by this cut of meat. Not cooked long enough, you could beat someone to death with it. Cooked too long, and it doesn't cut well, gets dry, and shreds instead of cuts...
I learned to do brisket in an offset fire box smoker from a guy who won that category at our State cook-off. 215F unwrapped for 5 hours, 5 hours wrapped, rest for 45 minutes.
Too cold to smoke outdoors Sunday, I decided to try a technique in the oven very similar- but different!
I took the brisket out of the fridge an hour before cooking, slathered it in in mustard and Worcestershire sauce, with another hit of seasoning. Placed in an aluminum pan, I poured a can of beef broth in the bottom for moisture. I baked at 390F for 1-1/4 hour uncovered, allowing a nice flavored crust to form, then turned it down to 315F tightly covered with aluminum foil for 3-1/2 hrs. Removed from oven, I opened the foil and let the meat rest for 20 minutes before cutting. Sliced beautifully, with a tender, moist, flavorful taste. The sauce was a mix of K.C., Asian, and a touch more of Worcestershire sauce in it.
Leftovers for sandwiches tonight!
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