OK this great tasting brisket will do just fine for the people you have coming over to the big game or if you are taking it to a Super Bowl party. Just tell them you smoked it outside so they would have it to enjoy on this day. I’ll keep the secret.
What you will need.
1 – Roasting pan (large enough to hold the brisket and the juices it will produce while cooking). A large aluminum roasting pan you can get at Sam’s Club will do just fine.
1 – brisket (you can cook the brisket flat or a whole brisket) The flat will weight approximately 4 to 6 pounds. A whole untrimmed brisket will weigh 10 to 16 pounds. Try to find one that weights approximately 12
pounds if you can.
1/3 cup of liquid smoke (this will give your brisket some smoke flavor) and keep you out of the cold. You should be able to find this at your local grocery store in the sauces section.
½ cup of worcestershire sauce
2 cups of Texas BBQ Rub Brisket Blend, Original Rub, or Texas Wild Rub. If you don’t have any get it at www.texasbbqrub.com/shopping.html. If you are cooking a brisket flat approximately one cup of one of the Texas BBQ Rubs should be enough.
1 cup of beef broth (optional)
Trimming a whole untrimmed brisket
For a whole untrimmed brisket (this should weight about 12 pounds), you will need to trim the fat down to approximately ¼ inch of fat on the brisket. One side of the brisket will almost be completely covered in fat. That fat will be approximately ½ of an inch thick and this is the fat you should trim down to ¼ of an inch or so. Don’t worry if you trim off too little or too much just leave some of the fat. On the sides of the brisket you will notice fat that runs down the edges of the brisket. Go ahead and cut that down as much as you can. The brisket is ready to be prepared.
Trimming a brisket flat (sometimes called a trimmed brisket in the store)
This is the lean part of the brisket and should have already been trimmed down to what you will need. It will weigh about 4 to 6 pounds. No preparation is needed unless you want to trim down the fat a bit more.
Simple 1-2-3 Preparation
As with any brisket you cook low and slow is the name of the game. So be prepared to cook this brisket over a period of time. My suggestion is to cook the whole brisket (if you can find one) and start it about 9 or 10 o’clock at night and cook it all night so in the morning you have a great tasting meal and lost no sleep. It does not get any easier.
Combine the worcestershire sauce and the liquid smoke. Rub the brisket with the mixture and make sure to cover the entire brisket. If you want to let it sit for an hour that is fine but not necessary.
Preheat the oven to 225 degrees.
Now take Texas BBQ Rub and rub the entire surface of the brisket with a liberal amount of rub. The rub should turn into a pasty substance when it is applied to the brisket. If not add more worcestershire sauce.
Place the rubbed down brisket fat side down in the roasting pan and add to the roasting pan either 1 cup of water or 1 cup of beef broth.
Place the roasting pan in the oven and cook until the internal temperature of the brisket is 195 degrees (or until you can slip a fork into the brisket with very little resistance). For your brisket the cooking time should be approximately 1 hour to 1-½ hours per pound.
Remove the brisket from the oven and let it sit for approximately 30 minutes and then cut across grain. Serve with the juices that were created in the roasting pan.
TIP: The grain of the brisket gets hard to find sometimes after a brisket is cooked. If you wish to mark the brisket for cutting cut off about ½ inch of the corner of the brisket against the grain so it is easy for you to identify where to start slicing.
