low-and-slow essentials: the ultimate brisket

How To Make low-and-slow essentials: the ultimate brisket

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  1

  PREP/PREPARE
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  2

  Gather your Ingredients (mise en place).
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  3

  Add the Dry Rub ingredients together and thoroughly mix.
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  4

  Combine the BBQ Sauce ingredients together and whisk to combine.
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  5

  Coat the brisket with the oil, then completely cover the fat side of the brisket with the dry ingredients.
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  6

  Add the brisket to the slow cooker, and then cover with the BBQ sauce.
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  7

  Set the slow cooker to low and set the timer: • 8 hours: tender, but with still a bit of bite (great for slicing, or on a sandwich). • 10 hours: super tender, and cuts easily (great for shredding)
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  8

  After the allotted time, turn the slow cooker off and let the brisket rest in the sauce for about 30 minutes.
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  9

  Remove the brisket from the sauce, wrap in foil, and after it fully cools, place into the fridge overnight, 8 – 10 hours. It can stay in the fridge up to 24 hours.
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  10

  Place the BBQ sauce in a non-reactive container, cover, then place in the fridge with the brisket.
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  11

  When ready to reheat, remove the brisket from the fridge, and allow to sit on the countertop for an hour or so, to take the chill off. During this time, leave it wrapped.
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  12

  Place the reserved BBQ sauce into a saucepan over medium heat.
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  Simmer until reduced by half, and it becomes nice and thick, about an hour.
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  Do not rush the sauce reduction; just slowly simmer, and let evaporation do its job. If you set the heat too high, you will burn the sauce, and we HATE it when that happens.
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  15

  Place a rack in the middle position and set the temperature to 400f/205c.
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  Open up the brisket wrap, and place it into the preheated oven for about 15 minutes.
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  Remove from the oven and slather it with a good amount of the sauce.
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  Return to the oven, on the opened wrapper (no need for a pan or tray), and bake until the sauce begins to caramelize and turn brown in spots, about 12 – 15 minutes.
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  When the caramelization happens, it will happen quick, so keep an eye on it, and take it out when ready. The difference between caramelized and burned is only a matter of about 60 seconds.
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  20

  Allow to rest for about 5 – 7 minutes before slicing.
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  21

  PLATE/PRESENT
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  Slice or shred, up to you, and then serve. Enjoy.
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  23

  Keep the faith, and keep cooking.
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  24

  Namaste’
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