During lunch on Good Friday, a colleague from Texas explained how their family did not smoke, but braised beef brisket, which quite surprised me of a Texan. But I'd have to say slow braising at relatively low temperature made the brisket very, very, succulent - and I simply don't have a smoker! Other than braising, I have no idea how he flavored his brisket, but others have told me acid, alcohol and a good BBQ sauce help! Of course there are myriad ways to make a good BBQ sauce, so I won't prosthelytize. Here's what I did.
3 lb beef brisket (un-brined, not corned beef)
3 lb beef brisket (un-brined, not corned beef)2 Tbsp mesquite seasoning rub
1 cup dark rum
2 cups water
1/4 cup rice vinegar (I like Marukan, seasoned)
BBQ Sauce:
1/4 cup ketchup
2 Tbsp soy sauce
1 Tbsp molasses
2 Tbsp lemon juice
1 Tbsp Tabasco or Sriracha hot sauce (or to taste)
Preheat oven to 325F. Coat both sides of the brisket with the dry rub while you allow the meat to come to room temperature, about an hour at 70F. In a large pan, or in a Dutch oven large enough to hold the brisket flat, brown the brisket in a bit of oil for about 5 minutes each side. Place the brisket in an oven-going pan or Dutch oven which can fit the brisket laying flat, and that can be covered. De-glaze the pan with the water and pour the water into the Dutch oven beside the brisket. Pour the rum and rice vinegar around the brisket. Salt and pepper to taste. Cover and bake for an hour. Flip the brisket, cover and bake another hour.
Uncover the brisket, flip it over and baste the brisket with half the BBQ sauce. Bake uncovered another hour. Finally, flip the brisket one last time, baste it with the remaining BBQ sauce, and bake one last hour. Remove brisket to carving board, cover with aluminum foil and let rest for 20-30 minutes. Meanwhile, whisk BBQ sauce to blend and pour into a sauce boat. Carve brisket and serve with BBQ sauce on the side. Serves 6-8, depending on the leftovers you like to have!
Cook's Note: use leftover brisket with slow-cooker BBQ beans!
1 cup dark rum
2 cups water
1/4 cup rice vinegar (I like Marukan, seasoned)
BBQ Sauce:
1/4 cup ketchup
2 Tbsp soy sauce
1 Tbsp molasses
2 Tbsp lemon juice
1 Tbsp Tabasco or Sriracha hot sauce (or to taste)
Preheat oven to 325F. Coat both sides of the brisket with the dry rub while you allow the meat to come to room temperature, about an hour at 70F. In a large pan, or in a Dutch oven large enough to hold the brisket flat, brown the brisket in a bit of oil for about 5 minutes each side. Place the brisket in an oven-going pan or Dutch oven which can fit the brisket laying flat, and that can be covered. De-glaze the pan with the water and pour the water into the Dutch oven beside the brisket. Pour the rum and rice vinegar around the brisket. Salt and pepper to taste. Cover and bake for an hour. Flip the brisket, cover and bake another hour.
Uncover the brisket, flip it over and baste the brisket with half the BBQ sauce. Bake uncovered another hour. Finally, flip the brisket one last time, baste it with the remaining BBQ sauce, and bake one last hour. Remove brisket to carving board, cover with aluminum foil and let rest for 20-30 minutes. Meanwhile, whisk BBQ sauce to blend and pour into a sauce boat. Carve brisket and serve with BBQ sauce on the side. Serves 6-8, depending on the leftovers you like to have!
Cook's Note: use leftover brisket with slow-cooker BBQ beans!
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