We took a trip to Texas not long ago as you may know if you follow on the main blog Hibiscus House. I can tell you that they enjoy their brisket there in Texas. It is served almost everywhere and we had our fair share of it while visiting.
Buy a good quality Beef Brisket It will make all the difference in the world. I have a wonderful butcher who always carries quality meats. I trust him because everything is always delicious! Find a good one that you trust that carries good meat products.
You will need to plan for hours to cook this meat tender. It took mine a little over 6 hours and it cooked extremely quickly today.
I checked it with a fork and it was tender in 6 hours. I then removed cover and let it cook an additional hour to brown and crisp up.
You can see how liberal I was with the Kosher Salt and other ingredients
Take brisket from fridge and let warm to room temperature. It will taste much better that way. Trim the excess fat away, leaving 1/4 inch for flavor.
Preheat oven to 250 degrees F for about 20 minutes.
Beef Brisket mine was 6.60 pounds
Liquid Smoke
Salt
Black Pepper
Red Pepper Flakes
Paprika
Onion Powder
Granulated Garlic
Dry Mustard
Use a large heavy baking pan with lid or be sure to have heavy duty aluminum foil to cover pan while cooking.
**Do not open oven door anymore than you have to, just let it steam and cook undisturbed.
Beef broth, or use beef base or bouillon and water. Cover the bottom of pan one to two cups will do.
Wash, pat dry and take a sharp knife to trim some of the fat from the brisket. Be sure to leave 1/4" to add flavor.
Take ingredients above and add to both sides:
Add salt and black pepper quite liberally! Don't be shy it will add such flavor in the long run. Sprinkle the other ingredients liberally as well. Shake some liquid smoke little bits over several areas of brisket.
Cook covered for 6-11 hours depending on the size of your brisket. It will take approximately 1 - 1/2 hours per pound to become tender.
Remove cover/foil about 1 hour from estimated time to enable browning and crisping.
**Important**
Let the brisket rest with foil tented over for 30 minutes. Do not cut until you have let it rest for that period of time.
Slice against the grain and enjoy!
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