Beef Brisket – one of the least expensive, toughest cuts of meat you can buy. So why would anyone want to purchase a beef brisket? Wellll it is also one of the most flavorful and tender cuts when it is slow-roasted or smoked. The long slow cooking transforms the tough piece of chest muscle into a tender, tasty, delicious meal. However, patience is the key. So planning is vital when beef brisket is on the menu.
Make my Dry Rub:
Let’s make some Beef Brisket starting with the Best Ever Brisket Rub! The recipe is below. A good brisket needs a great dry rub. My rub is loaded with flavor and gives the brisket that “smoky” look and taste without a smoker. Now I know everyone has their best-ever, favorite rub. But seriously try it. It is the best!!! This rub has one unusual secret ingredient, Umami Powder. It is a dried Shitaki Mushroom powder that is a flavor enhancer and adds exquisite flavor and depth to the rub. Shop my pantry to purchase the Umami Powder. You can skip the powder, and the brisket will still be tender and delicious. However, if you purchase the Umami powder it is fabulous as a flavor enhancer. In addition to the brisket rub, use the powder in dips, soups, and on vegetables.
Cook the Brisket Uncovered:
Trim the fat layer on the brisket to 1/4 to 1/2 of an inch thick, then rub the whole brisket with my Best Ever Brisket Rub. Be generous with the rub. Bake the brisket in a roasting pan, uncovered for 1 hour at 350 degrees.
Add liquid, cover and cook longer:
Reduce the heat to 300 degrees. Remove the brisket and add 1 cup of very strong coffee and 1 cup of beef broth and 1 teaspoon of liquid smoke. Yes coffee! Coffee is a meat tenderizer, as the brisket slow cooks in the coffee, the coffee breaks down the collagen (think tough stringy fibers). This coffee is the second secret ingredient that makes the brisket fork tender.
Cover the pan tightly with foil and bake another hour for each pound of meat. This beef brisket was 3 pounds so I baked it for another 3 hours.
Remove the brisket from the oven and let it rest covered for about 15 minutes. Remove from the pan, Slice and add your favorite BBQ sauce. Serve with my Green Beans with Sage Browned Butter.
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- Roasting pan
- 3 tbsp salt sea salt
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 2 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tbsp mumami powder* click here to purchase this special ingredient
- 3 lbs beef brisket trim fat to 1/4 of an inch
- 1 cup coffee black, extra strong
- 1 cup beef broth
- 1 tsp liquid smoke click here to purchase
- To adjust the portions, click on the number of serving and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
- Preheat oven to 350°
- Mix together the ingredients for the rub and coat the brisket with the rub
- Put the brisket in a roasting pan.
- Bake the brisket uncovered for 1 hour at 350 degrees
- At the end of the first hour remove the brisket. Add the broth, coffee, and smoke seasoning to the pan.
- Tightly cover the pan and reduce the temperature to 300 degrees.
- Continue to bake the brisket for 1 hour per pound. If you have a 3-pound brisket bake it for 3 more hours.
- Remove from the oven and let it rest covered for 15 minutes.
- Slice the brisket and serve with your favorite BBQ sauce.