SMOKY BEEF BRISKET THAT PEOPLE LOVE

7
Jamie Tarence

By
@family_savvy

When my husband's family lived in Amarillo, Texas, his mom learned to cook this brisket, as it was “the thing” with most hostesses. Brisket is the “King of Roasts” in Amarillo, whereas most of us in the South lean towards pot roasts. Once you cook an Amarillo style oven brisket, you'll be hooked. It's fork tender with a big smokey flavor (Liquid Smoke does the trick). Worcestershire and a 3-salt rub add even more complexity to the meat. Serve with red and white BBQ sauces at your next party and watch guests RAVE!
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xoxo~Jamie

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12
Prep:
10 Min
Cook:
7 Hr
Method:
Roast

Ingredients

  • 4-5 lb
    beef brisket (be sure to buy a flat cut beef brisket, not corned beef brisket).
  • 1 bottle
    (4 oz) liquid smoke (natural hickory smoke, original recipe)
  • 1/4 c
    worcestershire sauce
  • ·
    onion salt
  • ·
    celery salt
  • ·
    garlic salt

How to Make SMOKY BEEF BRISKET THAT PEOPLE LOVE

Step-by-Step

  1. THE DAY BEFORE COOKING, Marinate the brisket:
  2. Place brisket on foil or parchment.
  3. Rub all sides generously with onion, garlic & celery salts.
  4. Place brisket in large tupperware or heavy duty freezer bag (large enough to seal).
  5. Pour liquid smoke and Worcestershire over brisket.
  6. Seal bag or close tupperware.
  7. Marinate for 24 hours or overnight, turning occasionally to distribute marinade on all sides.
  8. DAY OF COOKING: Preheat oven to 300 degrees (or 225 for brisket less than 4 lbs).
  9. Line rimmed cookie sheet or roasting pan with heavy duty foil.
  10. Place brisket down in pan, fat side up.
  11. Cover entire pan with heavy duty foil, sealing the edges tightly.
  12. Cook for one hour at 300F then 6-7 hours at 250F. This gets the oven going and the heat at a good level before adjusting. For smaller briskets (less than 4lbs) cook at 225F for 7-8 hours.
  13. Remove from oven CAREFULLY so as not to spill juices from the pan.
  14. Allow to sit at least 30 minutes before removing foil.
  15. Unwrap foil; scrape fat layer off and discard.
  16. Pull brisket into shreds or cut into pieces with kitchen shears.
  17. Pour au jus over meat; cover and keep warm until serving.
  18. To freeze, make the brisket up to the point of baking, and freeze in the marinade in an airtight freezer bag. Thaw 2-3 days before cooking. Cook as directed.
  19. For large briskets (4 or more pounds), I put the brisket in the oven super early in the morning so that it will have at least 8 hours to cook. I’ve also put the brisket in the oven just before bedtime and cooked it all night. Long, low and slow bake time are key to breaking down the meat and making it fork tender.

Printable Recipe Card

About SMOKY BEEF BRISKET THAT PEOPLE LOVE

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southwestern
Dietary Needs: Dairy Free Low Carb
Other Tag: Quick & Easy



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