Orion Cooker Recipes Brisket Food

BRISKET ON ORION COOKER

Steps:

• Mix all of those together. I like to score the top of the brisket with a knife to give places for the rub get into the meat. Rub the dry mix all over both sides of the brisket. Make sure to leave the side with the most fat facing up. That way the fat will go into the meat, making it more moist. All I had to do was put the brisket on a grill rack. I did put some water in the drip pan to steam it and filled the space between the drip pan and the wall of the cooker with hickory wood chips to add a smoked flavor. Then put the top on, and on the outside of the cooker I filled the top center and the bottom ring with MatchLight charcoal (this is the only thing I ever use match light for... I don't like it for Dutch ovens). Just light the charcoal with a match or lighter and leave it alone for 2 hours and 45 minutes. When the time is up, just pull the brisket, slice it and serve.

SLOW-COOKER BRISKET

Steps:

• Whisk the bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon salt and 1 teaspoon pepper together in the insert of a 6-quart slow cooker. Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste. Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in the thickest part, about 4 hours.
• Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid.
• Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels. Reserve the cooking liquid. In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes.
• Transfer to a cutting board and slice the brisket against the grain. Serve hot with the cooking liquid.