That Brisket Though Food
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
Steps:
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
- Slice brisket across the grain and serve with the gravy.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
THAT BRISKET THOUGH!
Nothing Famous here 32" inch wide pit no side and some great flavored brisket just begging to be eaten over and over!
Provided by Anthony Johnson II @A_J_83
Categories Beef
Number Of Ingredients 3
Steps:
- Get Oven Bag place brisket in it inject jalapeno butter into meat, rub seasonings on top and bottom of meat place in fridge overnight if possible.
- Start BBQ Pit usually 1/2 - 3/4 bag charcoal and two 4" round 16" long pcs... of Mesquite! Letting coals burn thru lighter fluid and white on all 4 edges.I don't have thermometer so I go by looks.
- Take Brisket out of oven bag and place on Grill opposite side of fire with the fat side up and thicker side toward heat. 5-Hrs. Place brisket back in Bag on grill with leftover marinade and cook for 1.5-2 Hrs. fat down.
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