Brisket Dry Rub Recipe and the Brisket recipe are one in the same. Here we give you the simplest way to make Brisket.
Follow the instructions: Dry Rub Brisket Ingredients:
Instructions to make Basic Brisket Dry Rub Recipes
Step 1: Rub meat all over with Worcestershire sauce.
Step 2: Shake on Jake's Tri Tip, Steak and Rib dry rub evenly over all portions of the brisket.
Step 3: Wrap meat in foil or place in container seal and let rest overnight.
Step 4: Preheat oven to 275 degrees
Step 5: Remove brisket and place in baking/roasting pan with the meat side down, fat if any side up.
Step 6: Cover the entire brisket with Jake's Original Mild Barbecue Sauce while in the pan.
Step 7: Stretch enough aluminum foil to cover the surface of the pan and to seal in the brisket tightly.
Step 8: Cook the brisket for 3 hours then check to make sure all is well, if necessary add a little more Barbecue sauce. Continuing cooking for 2 hours and 15 minutes.
Step 9: Let brisket rest for 15 to 20 minutes.
Step 10: Slice and serve.
Brisket The Easy Way
Brisket...mmmmmm every time I think about it I get these warm thoughts and feeling related to this awesome piece of meat. Sometimes lean, sometimes fatty but always awesome in flavor and savoriness. Brisket comes from the chest area of a beef cow and is sliced in a way such that there are two major sections,the flat and the point. The flat usually being a longer flatter looking section of meat with the point being large and more concentrated. Some call an area of the point the Dekal which is effective the same thing taking into account the line that separates the two sections of meat. The point tends to be fattier and less dense while of course the flat is more dense. Normally the two parts take different time periods to cook and render the fat contained inside but most people just good the meat as one section over a longer period. The result of that slow cooking is a meat that is usually fork tender.
When we say slow cooking, should you choose to buy a brisket and want it as tender as cutting through water you will have to cook it for long periods meaning up to 12 or 14 hours. But we've added a recipe on our site that can get the job done in about 4 or 5 hours. Keep in mind the results of the 5 hour cook will be good but not as tender as 14 hours. I've had both the short and the long cook and while the texture is noticeably different the taste is still very consistent and the meat good. So, I think if you've got friends coming over in the evening and you want to have a brisket if you start it around 7 AM then the results you achieve at the end of the day will be good for you company.
Over the years I've had many people tell me about all their ways to cook brisket. I met a gentleman who told me his perfect way was to place the whole brisket in a large pan then add beef stock up to about 3/4 of the meat. He would turn on his oven to 225 degree and allow the meat to steep in the liquid for about 6 hours. Afterward he would remove it from the liquid cover it with Worcestershire and wrap it in foil. Then he would get his barbecue grill up to 275 degrees then cook that on the grill for 2 hours. Following that he would open the foil and add barbecue sauce to coat the brisket. For the remaining hour the brisket cooked with the foil open. Once finished he would wrap the foil again and move it to a container to rest. He would allow the meat to rest for about an hour then he would prepare it for serving.
A woman I met told me her grandmother or her "bubby" as she called her would take the brisket add a "Miroquois" which is carrots, celery, and pearl onions into a large pan along with beef stock. She would bake the meat at 250 degrees for 4 hours. She would remove the meat and add a little salt and pepper then lay it on foil and continue cooking in the pan for another hour. Once cooked she would wrap the meat and let it rest on top of the stove for about 30 minutes then she would serve directly thereafter.
I love the two methods and each is somewhat easy. Actually, I think "bubby" had it figured out long before the gentleman I met. Her method only required adding vegetables to the container along with the beef stock. But overall both methods are fantastic.
I hope you'll take the chance to try your version of brisket. If you have a unique story on how to make brisket let us know and we'll add that to our page.
If you're looking to season your brisket just like we season our Tri-Tip roast then get our Pure Santa Maria Dry Rub. This rub is excellent delivers an amazing tasty flavor and is easy to use. And right now you can get our products at 10% Off just use code: Barbecue10 to take your 10% Off at checkout.
This product was added to our catalog on Wednesday 20 September, 2017.