Last year I ordered one of those grass-fed steers from a local farm in my area. Seriously, one of the best things we ever did. We got A LOT of fresh beef at a cost that was better than what you pay per pound out a grocery store and the meat was fresher, leaner, safer, and much better tasting.
I looked in the freezer last week to see what I could make and noticed my last piece from this order in there. It was a beef brisket. I had never cooked brisket and didn’t really know what to do with it… hence it was the last piece. So I set up to research the best way to cook brisket and the best recipe. I checked lots of websites and talked to my brother who has worked at a fresh bbq joint for years now.
I don’t want all that research to go to waste so I figured I would let you all piggy back on the research I did and tell you the best brisket recipe out there! I used a combination of information to come up with this recipe. It turned out perfect! It was tender, juicy, and delicious!
All the information I came across told me a dry rub was best and not to add any liquid to the pan as it roasts. The brisket is fatty enough on its own that you really don’t need to add any liquid to it. Also, if you are picking out a brisket, do not get the corned-beef brisket. You wil not have the same results.
Here is what I came up with for the dry rub:
DRY RUB:
2 Tb salt
2 Tb black pepper
1/2 Tb red pepper flakes
2 Tb garlic powder
OTHER INGREDIENTS YOU WILL NEED:
1 large onion
2-3 sweet potatoes
2 cups of baby carrots
You want quite a bit of spice for your dry rub. Use every bit of it.
Rub the spices over every piece of the meat, even crevices. As you can see, it is a lot of spice! Don’t be scared!
INSTRUCTIONS:
You do not need to brown the brisket as you would with tradition beef roasts. The trick to the brisket is to cut up 1 whole onion and place it in the middle of your roasting pan in one big pile. Lay the brisket directly on the onions with the fattiest side facing up. This allows the juices from the fat to drip through the meat and keep it tender and flavorful. Cover the pan tightly with tinfoil and slow roast on 250 degrees for 5 to 6 hours. This is for a 5-6 lb brisket. You will need to adjust the time for larger or smaller cuts. Let the brisket sit for 20 minutes before carving. This allows the juices in the meat to redistribute and gives you a much more flavorful taste.
WHAT TO DO THE LAST HOUR:
Add some freshly cut vegetables the last hour of baking. Some recipes said it was fine to leave them in the entire time, but I feel like the vegetables always turn to mush. I like my vegetables tender, but not to soggy or mushy. I added freshly cut sweet potatoes and carrots sprinkled with salt, paper, and onion flakes. Then I covered it back up with the tinfoil and let it roast for one more hour. The vegetables were perfect. They absorbed the juices and spices from the brisket and had a great flavor to them.
Sweet potatoes cut and ready to go in for the last hour of roasting
Carrots and sweet potatoes are placed all around the roast so they can absorb the juice and flavor from the brisket. I always put the carrots towards the bottom as they are a much firmer vegetable and can cook better at the bottom.
Perfection! Add a small side salad to this and you are set! This is a great meal to have with company!
About Jamie Hinckley
I am a mom of three crazy boys! We love life, play hard, and ALWAYS get messy! Life is busy and full of fun, jumping, crashing, skinned knees, rough housing, torn jeans, scratches, but most of all LOVE. Yes, life is crazy. Actually its completely nuts, but I wouldn't change a thing! We love life and can't wait for our next adventure... and one day, possibly a little girl! Haha!
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