I made brisket for the first time yesterday, and while it was quite the nom I know there is room for improvement. What we were going for is a smokey / BBQey brisket not slathered in sauce - kind of like Famous Dave’s smoked brisket. Due to it being beyond friggin cold and the grill being under a few feet of snow, it was made in the oven.
What I did:
Trimmed all but 1/4" of fat off the back
I made a Paula Deen recipe rub - cayenne, garlic powder, mustard powder, black pepper, kosher salt, sugar. It called for onion powder, but I was out. Instead I finely minced onion and put it on top. It also called for ground bay leaf, but without a mortar and pestle and the bay leaf being fresh - well, I ended up tearing it into teeny tiny bits and adding it to the rub. Now, in looking through recipes many stated to do the rub the night before. That is where I failed. Shoulda woulda coulda.
Per her recipe, I put it on a roasting rack and into the oven at 350F for an hour.
Then I got creative. Her recipe called for adding beef stock to the roasting pan, reducing the heat to 300F and cooking for another 3 hours. I looked at an Emeril recipe and instead did the following: Added about 3/4 cup of beef stock to the pan, sprinkled some Liquid Smoke onto the brisket and into the roasting water, and smeared a light coat of BBQ sauce on the brisket. Tightly wrapped the whole thing in foil and put back into a 275F oven for 3 hours.
I let it rest for about 15 minutes before slicing into it.
What we ended up with:
A lot of heat (2T of cayenne? We’re Minnesotan. Maybe not so much)
Fall apart brisket
Not so moist, though.
Any tips? Suggestions?
FWIW, I made the Pioneer Woman’s smashed potatoes, too. Devine. Scrumptious. TheKid thought they tasted like peanut butter, though. I have no idea where she got that from, unless the cayenne screwed up her tastebuds.