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Kitten’s Beef Brisket
I don’t think you will look any further for a brisket recipe after you try this one!…I most always serve this with my potato pancakes
Plan ahead there is a 24-48 hour refrigeration time
Servings10-12
INGREDIENTS:
1 beef brisket (6 to 7 pounds)
3 medium onions, chopped
6 large garlic cloves, minced or finely chopped
1 (24 ounce) bottle favorite barbecue sauce (can use more)
1 cup water
DRY RUB:
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons light brown sugar
1 tablespoon cumin
1 tablespoon dry mustard
3 teaspoons salt
2 teaspoons black pepper
1/2 teaspoon cayenne pepper (can use more)
INSTRUCTIONS:———————————————-
A day ahead; grease a large roaster or a roasting pan (I use my large lasagna pan).
Sprinkle the chopped onions in the bottom of the pan.
In a small bowl or cup mix together all rub ingredients.
Rinse brisket under cold water then dry with a paper towel.
Rub the brisket lightly with vegetable or canola oil (use as much oil as you like).
Rub the minced garlic and rub spices over both sides of the brisket, then place into the roaster pan fat side facing down.
Pour the barbecue sauce over the top of the brisket (do not rub into the meat it will disturb the spice rub, just leave the sauce sitting on top of the brisket some will drizzle over the sides, not to worry).
Cover tightly with foil and place in the fridge for 24 to 48 hours (the longer the better!).
The following morning turn the brisket over to fat side up.
Add in the 1 cup water and mix with the sauce in the pan (just mix together the best you can it does not have to be completely mixed with the barbecue sauce it will all cook together).
With clean hands rub the sauce all over the top of the brisket.
Cover tightly with foil (make a couple of slits in the top of the foil to let steam escape) return to the fridge until ready to cook (for at least another 2 hours.
Preheat oven to 325 degrees F.
Remove from the roaster from fridge about 2 hours before cooking and leave on the counter.
Cook for a about 4-5 hours or more depending on the size of your brisket, or until the brisket is tender (check for doneness after about 3 hours cooking by inserting a fork into the brisket the meat will be done if the fork goes in very easily).
Remove and let the brisket sit for 15 minutes before slicing, using a serrated knife or an electric knife slice against the grain (you must only slice against the grain).
Spoon any fat that has accumulated on top of the sauce, and serve the sauce on the side with the brisket slices.
You will also find this recipe on Recipezazz.com
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