Goodness Me! BBQ Brisket

Goodness Me! BBQ Brisket

September 18, 2020 2 min read 0 Comments

Goodness Me! BBQ Brisket

I love to slow cook. All summer I use my BBQ to keep the heat out of the house but in the winter I’ll often slow cook inside with pot roasts, braises or trying to emulate BBQ cooking.

The most important part I have found to a successful slow cook is managing the meats internal temperature. For this recipe I let the brisket (it will also work with beef rib and pork butt) cook and colour which develops good deep flavours. Then I wrap in tinfoil so it can steam in its juices for a while. This increases the internal temperature to a range that lets the connective tissues soften to get that melt in the mouth texture we all look for.

In smoke house terms there is also “dry”, “medium", or “wet” which refers to fattiness not so much actual moisture. The thin edges of a brisket will get quite dry and chewy.  I pull and mix them with some fattier bits so it all balances out. Often smoke houses will sell the thinner bits as “burn ends” which people love for the strong flavour and almost beef jerky like texture.

Goodness Me! BBQ Brisket Recipe
Yield: approximately 2 lb
Ingredients:
Brisket 3lb
1/3 cup Goodness Me BBQ Rub, or as needed to season all sides well
Method:
  1. Preheat an oven to 275°F.
  2. Trim most of the exterior fat off the meat. Lay the brisket in a dutch oven or similar and sprinkle liberally with bbq seasoning until well coated. Cover with tin foil or a lid and cook in oven for 2 hours.  Remove from oven and wrap brisket completely tinfoil. do not discard pan juices. return the roast to the pan and continue to cook for 2 more hours until an internal temp of 200°F.
  3. For pulled brisket: remove from oven and allow to cool until able to handle. remove any oil from the cooking juices and set them aside.  Cut into slices and crumble well.  Mix crumble with 1/2 of the reserved cooking juices. Cool completely, label and store.
  4. If using sliced allow the brisket to cool completely and let stand in a fridge overnight.  This helps the meat keep moist.
  5. Warm wrapped as needed.
    Goodness Me!
    Goodness Me!



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