Brisket – Take 1

IMG_1747

The brisket ready for its 7+ hour visit into the oven.

Oh So Tender Brisket

http://allrecipes.com/recipe/22529/oh-so-tender-brisket/

Prep : 15 m

Cook:  6 h

Ready In 6 h 15 m (I used a 5 pound brisket, so I went closer to 7.5 hours of cooking)

Ingredients (Due to me using a larger brisket, I adjusted the ingredients slightly.)

  • 3 pounds beef brisket
  • 1 (1 ounce) package dry onion soup mix
  • 1 3/4 fluid ounces liquid smoke flavoring
  • 1/2 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
  3. Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.

********************************

This meal was a new experiment with brisket.  My first experiment with brisket was okay, but it did not go over quite as well.  The biggest downside with this meal was it tied the oven up for a few hours.  We would have liked to have different side items, but the lack of a double oven limited what else we could make.

We knew the meat was done at the 7.5 hour point when we were able to “tickle/poke” the meat and it felt very soft.  Ideally, we would have had a thermometer to penetrate the bag and get the 160 degree F reading.  The poke method worked for us!

Was it good?  Absolutely!!  I would be very hesitant to make brisket without a bag in the future.  I am not sure the seasoning above was the best possible taste profile for us, but it was good.  In previous brisket attempts, the brisket was moving toward the dry end of the spectrum.  This was not an issue with this recipe.  It had ample fat which contributed to a very juicy meat.  The 6 of us probably ate about 4 pounds of meat–just a little bit of leftovers.  Next time, I may use the bag and use a rub and the liquid smoke.  Regardless, the bag is your brisket’s friend.

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