Recipe's Today

Some people find brisket hard to cook but I have a great recipe. If you cook the brisket at 250 degrees, the fat cap quickly starts to melt and leaves the meat dry. Just make sure you seal and baste the brisket while cooking. The fat should be 1/4 inch thick. You will score the fat with a crosshatch pattern. Making shallow incisions also, but avoiding the lean brisket. After this rinse your brisket with cold water. Then pat the surface front and back until dry. Season the brisket on front and back with a good layer of salt and pepper. Then with your fingers massage the seasoning into the meat. This causes tiny abrasions on the brisket. Then you want to wrap the brisket in two layers of plastic wrap. And put the brisket in the fridge for 12 hours. When you are ready to cook, preheat the oven at 250 degrees.

 

 

 

 

Take a good size cast iron skillet and heat it on medium high for three minutes. Add 2 tbsp of veggie oil in the skillet. Make sure the oil covers the pan by swirling it around. You then brown the brisket on both sides. After that center the brisket in the middle of the skillet with the fat side facing down. You want to surround the brisket with chopped aromatic herbs and veggies. I like to use garlic and onions and baby carrots. You will then pour 1/2 cup of basting liquid into the skillet. My favorite is apple juice, but use your own favorite. Then cover and seal the skillet with aluminum foil.

 

Put your skillet into the oven on the center rack. Carefully peel back a corner of foil for basting. A turkey baster will do great, baste every hour. If the liquid dries out, add 1/2 cup of your basting liquid. Cook at 250 for 45 min per pound. Use a meat thermometer and get a reading of 170 degrees. When the temp is reached, remove the skillet and let the brisket rest on a cutting board for 20 mins, then slice and serve.