Since we discussed barbecue a couple of weeks ago, I thought I’d share my weekend brisket indulgence. Since it’s around Passover time, brisket is abundant, and I found a 3-pound cut for about $16 at my local Costco. Had a nice layer of fat on one side. Perfect!
How I cooked it:
Made a dry rub from about 1 ½ tablespoons of each:
Sea salt
Fresh ground pepper
Garlic Powder
Cayenne pepper (if you don’t like spice, reduce significantly)
½ Tablespoon chili powder
I rubbed three-fourths on the non-fat side of the brisket and the other quarter on the fat side. I mixed up about a cup of chicken stock with some red wine vinegar. This just happened to be what I had lying around. And Tech Guy sliced up an onion for me.
So I poured in enough stock/vinegar combo to cover the bottom of the pan (regular roasting or baking pan will work fine), and then tossed in the onions. Placed the brisket fat side UP and slowly poured the rest of the stock over the whole thing. Then we triple sealed the pan with foil. It’s crucial to get a good seal so the meat doesn’t dry out.
I cooked it on 250 degrees for about 4 ½ hours.
Once your brisket is done, trim the fat and slice it against the grain. Serve it with good (Not KC Masterpiece) barbecue sauce like Stubbs. It’ll set you back $5 or so, but it’s worth the money. No, this brisket didn’t have the yummy smoky taste of true Texas brisket, but it still made my tastebuds dance.
Along with the brisket, we had whitewheat bread, pickles, jalapeños, baked beans, and homemade potato salad. (Recipe for potato salad to follow on Wednesday!)
Enjoy!
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Apparently today is Make Up Your Own Holiday Day so I’m declaring this Queen Kelsey Appreciation Day. You may feel free to send me celebratory messages and e-gift certificates to Kelsey@KelseyBrowning.com :-).
