How Do You Cook a Brisket of Beef

I don't know about you, but cooking a beef brisket was intimidating and felt like a rarity for me, best left to the experts I would say. Certainly not for the average home cook like me.

If you feel this way, I have news for you: You Can Do This!

This beef brisket recipe for the oven is going to come as close as you can get it to a Texas-style smoked brisket without actually using a smoker. You'll feel like a pro especially after babying this brisket. :-)

This brisket is rubbed with an amazing dry rub and baked in the oven until tender + you don't even have to leave your kitchen to run out and check the smoker.

Beef brisket is known for its meaty flavor and amazing texture when cooked correctly.

Beef Brisket before cooking

The brisket comes from the lower chest area of the butchered steer. It's a very tough cut of meat because it comes from the part where there is a lot of muscle and tendons.

But when it comes to tougher cuts of beef, don't do away with them—you can just cook it at a lower temperature for a longer period of time.

A good brisket will have fat marbled throughout the meat, which helps keep the beef tender and juicy. Brisket also contains quite a bit of connective tissue because the two muscles of the brisket are worked as the steer stands or moves around in its daily routine.

There are two basic parts of the whole beef brisket. The bottom part of the brisket is called a "flat" and it doesn't usually contain much fat at all. Top part of the brisket is called a "point" and it is mostly fat with very little meat on it.

Because a flat is much more common to use rather than a whole brisket, that's what you'll usually work with if you buy it in the grocery store, but if you buy it from a local farmer, it's not uncommon to be able to get the whole brisket, which contains the flat and point.

When you're a busy mom like me, you want your children to experience different cuts of meat and a nourishing meal, but you're limited on time and resources. This recipe is amazing and provides lots of leftovers.

Although it sounds like a lot of time, it actually just takes a little bit of prep work, albeit approx. 5 min. for the dry rub, and putting the brisket in the fridge until the next day.

Strandquist Family Farm Brisket

HOW TO COOK BEEF BRISKET IN THE OVEN

Note: If you want to be really prepared, start the brisket a day before cooking it and add some crisscrosses in it with a knife to give soak up the flavors from the dry rub overnight.

However, I thawed a brisket for days and because I got busy due to farm life and kids, I couldn't tend to it, but didn't want it to spoil so I took it out that morning when I had time to cook it up by adding the dry rub, wrapping it up in tinfoil, letting it come to room temp for a couple hours and then cooking it. It was amazing too with leftovers for days for the family.

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Take your brisket flat out of the package (or whole brisket), lay it on a cutting board and pat it dry with a paper towel.

Spread a generous amount of brown sugar and then dry rub on top (see below for dry rub recipe)—I think it will take at least 1 cup of brown sugar and 1/2 cup of dry rub to cover the brisket, more so if it's over 5 lbs. Next, flip the brisket over and spread a generous amount of brown sugar and dry rub over that.

Wrap rubbed brisket in a couple of layers of foil, covering it tight and place in a pan or dish so it doesn't leak all over the refrigerator.

Refrigerate overnight or up to 24 hours. Take the brisket out of the refrigeratoran hour before cooking it, unwrap it, and wait until the brisket is room temperature.

Beef Brisket after 24 Hours Refrigeration

Dry Rub Recipe:

• 5 tablespoons paprika

• 3 tablespoons kosher salt

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 1 tablespoon black pepper

• 1 tablespoon dried parsley

• 2 teaspoons cayenne pepper

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1/4 teaspoon chili powder

• 1 teaspoon dried oregano

• 1 cup brown sugar

• 1 Strandquist Family Farm brisket (4-8 lbs.)

Preheat oven to 300° and use a rack inside the large roasting pan. Use a couple sheets of foil to loosely cover the brisket and put the brisket, fat cap up, which just means the fattier side up, on the rack. (You can layer the bottom of the roasting pan with aluminum foil to catch drippings that will leak through if you'd like.)

Place in the oven and bake for about an hour and 15 minutes per pound, until the brisket reaches 185° (I used one of our 4 1/2 lb. flat briskets that took about 4 hrs., 15 min. Update: after cooking one of our 7 lb. briskets, it will take over 5 hrs. to get to 185 degrees). Use a meat thermometer to measure the thickest part of the brisket.

After it's 185 degrees, open the foil and bake brisket for another 45 minutes to an hour, until internal temperature reaches 200-202° (and a larger brisket will take longer).

Take the brisket out onto the cutting board, tent it with a sheet of foil, and let itrest for 30 minutes.

Make sure to cut the brisketagainst the grain.

Strandquist Family Farm Beef Brisket

I hope you enjoy!

Warmly,

Tessa

cookafteld.blogspot.com

Source: https://www.strandquistfamilyfarm.com/blog/how-to-cook-beef-brisket-in-the-oven

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