Jaydog
Well-Known Member
This is mostly for Crusty :hi:
First off get a brisket, I prefer the 5-10 lb range, 20 for summer events, Win-co has the best brisket IMO, it's just scary to shop there :redneck:
Since it's a 4x4 forum, I tenderize with the rig
Next step is to sear it, I do this in a pan on high heat
Then place it in a cooking dish, poke it full of holes, put liberal amount of worchestershire, coke, and McCormick steak seasoning on both sides
This is what it looks like, I don't trim the fat until after it's cooked, and always cook fat side up
Cover it in tinfoil, preheat oven to 200 degrees F
Now here is where the importance comes, this one is a 7lb brisket, the key to brisket is slow cooking on low heat, you have to cook the brisket until the collagen breaks down into gelatin, the proteins will only break down with liquid present, low heat (200), and time, similar to a roast, I aim at 1lb per hour, this one was cooked for 7 hrs.
After you take it out, scrape the fat off, when the brisket is cooked properly it should be falling apart, long and stringy. The key now is to cut across the grains, if you cut it with the grain it will ruin it, as it will be tough and chewy. Once it's cut, bathe it in BBQ sauce and brush it in between slices with a pastry brush and enjoy.
First off get a brisket, I prefer the 5-10 lb range, 20 for summer events, Win-co has the best brisket IMO, it's just scary to shop there :redneck:
Since it's a 4x4 forum, I tenderize with the rig
Next step is to sear it, I do this in a pan on high heat
Then place it in a cooking dish, poke it full of holes, put liberal amount of worchestershire, coke, and McCormick steak seasoning on both sides
This is what it looks like, I don't trim the fat until after it's cooked, and always cook fat side up
Cover it in tinfoil, preheat oven to 200 degrees F
Now here is where the importance comes, this one is a 7lb brisket, the key to brisket is slow cooking on low heat, you have to cook the brisket until the collagen breaks down into gelatin, the proteins will only break down with liquid present, low heat (200), and time, similar to a roast, I aim at 1lb per hour, this one was cooked for 7 hrs.
After you take it out, scrape the fat off, when the brisket is cooked properly it should be falling apart, long and stringy. The key now is to cut across the grains, if you cut it with the grain it will ruin it, as it will be tough and chewy. Once it's cut, bathe it in BBQ sauce and brush it in between slices with a pastry brush and enjoy.
