Barbecue Brisket (Easy!!!)
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I’ve always been told that cooking a brisket is hard, which is why I avoided ever buying one…even though Matt always told me that it was his favorite cut of beef. Finally one day at the farmers market, I timidly went ahead and splurged on a small grass-fed beef brisket. I proudly brought it home and showed it to Matt (who was of course very excited to see me the brisket in my hands).
So what did I do next? I promptly put it into the freezer and avoided looking at it…for weeks.
Good grief…I was afraid of a frozen piece of meat.
I’d paid good money for that little hunk of beef…I did not want to mess it up! No one I asked knew how to cook a brisket or they simply answered that same answer I’d always heard: “Cooking a brisket is really hard. They can come out really tough.”
Well shucks.
I don’t know where the courage finally came from, but one day I pulled that brisket out and did a little research on how to cook it. A barbecue variety of brisket sounded better than anything, so that is what I decided on.
Um hellllllooooo!!! NEWS FLASH: Cooking a beef brisket is REALLY EASY!!!! And don’t ever let anyone tell you otherwise!!!
The trick is this: Cook it low and slow. Or slow and low, whichever works better for ya.
I’ve now made many a brisket because after biting into THE most delicious and tender meat EVER I’ve decided to join Matt in the “Brisket is my Favorite Cut of Beef Club”.
Care to join our club?
Here’s a little tutorial, which is rather silly because why do you really need pictures to show you how to put meat in a dish and cook it, but whatever. And also, it really isn’t very fun to look at raw meat in a dish. Ah, but here’s a tutorial for BBQ Brisket nonetheless… (Apparently reading this is your initiation before joining our “Beef Brisket is my Favorite Cut of Beef Club”.)
I usually buy a 2-3 pound brisket. They aren’t the cheapest cuts of meat, neither are they the most expensive. I have been able to find them for about what I’d pay for a roast (grass fed, organic), so I feel like it’s a pretty good deal.
Step number one: Put your brisket in a cooking dish (Wow Laura, thank you for showing us a picture of this. We would never have been able to follow that step if you hadn’t shown us what you meant.):
Step two: Whip up a quick batch of High Five BBQ Sauce. Spread the sauce over the brisket.
Step three: Put a lid on the baking dish. (Again, what a fabulous tutorial.)
Bake the brisket low and slow and slow and low. I go with 250° for 4-5 hours.
Slice the meat “against the grain” (which, of all things, I don’t have a picture of) and serve.
This meat tastes so, so, so good served with Cream Scalloped Potatoes and some green beans or a salad.
Don’t ever let anyone tell you that cooking a brisket is hard. And if anyone ever DOES tell you that it is hard, you give them a link to this tutorial because it could be that they’ve just never had anyone ever show them how to put meat into a dish before. Ah yes, I’m always here to help.
So what club are you in…as in…what’s your favorite cut of beef? Or do you have a favorite? (Hmm, maybe you have a favorite cut of…chicken?)
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I love brisket too. I do mine in the crockpot. I never heard it was a difficult cut to cook or I probably would still have dozens in my freezer piling up.
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My mother made me tons of brisket for my wedding reception- it is so easy, so good and almost fancy!
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i could REALLY use the “against the grain” picture next time… I’m always confused on that instruction. Thanks for the recipe!
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Mmm, sounds yummy. I wonder if there was anything labeled brisket in the 1/4 of cow we just bought. I just kinda threw it all in the freezer and figured as I pulled the meat out, I would look up anything I didn’t know how to cook :-)
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Thanks so much! I’ve been scared to try brisket. Now I’m excited! Please keep the meat tutorials coming!
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That looks really good!
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Thanks! I’ve never been brave enough to try this until now.
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I’ve never been brave enough to try a brisket, or even a whole chicken! I use mostly ground beef and chicken breasts (I know, I know!). I really need to branch out.
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Chrissy Reply:
January 10th, 2012 at 10:16 pm
Whole chicken is very simple and tasty. I do mine in my counter-top rotisserie but it’s also simple in the oven. A shallow baking dish or roasting pan and a roasting rack so the chicken sits up out of the juices. Bake at about 325-350 for apx. 15 minutes per pound. The juices will run clear when done. It will have a nice crispy skin if you like that, which I know is bad but I do ;) You can also stuff it with dressing, onion, apple, etc.
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your blog cracks me up! I love your writing style! I will boldly buy a brisket the next time it’s on sale. thanks for the tips.
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I’ve seriously never even attempted this. Thanks for the inspiration!
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Wow, I was always afraid of this cut too! This recipe looks amazing and I know my hubby would love it! Thanks Laura :)
Oh, fav cut of meat? Hmm, tri tip or porterhouse steak or of course the filet! I love red meat, grass fed of course ;)
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Thanks! I’ll have to try this!
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My husband loves brisket also. But he usually cooks it. I’ll have to pay more attention next time or just get brave, buy one and cook it myself for him!!! Thanks for the tutorial. It really helps me to see what types of bakeware are fine/useful for different dishes.
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It’s great wrapped in foil and smoked or grilled too!
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Venison tenderloin cooked on the grill tops my list of favorite meats!!
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Missy Reply:
August 9th, 2011 at 9:44 am
Oooo… I have some of that in the freezer! How do you prepare it?
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Tracey Reply:
August 9th, 2011 at 7:33 pm
I usually rub the tenderloin down with olive oil, then apply a mixture of
spices, mainly creole seasoning and garlic powder. I let that sit in the
refrigerator for about 8-10 hours,
then my husband grills it.
In a saucepan I melt a little butter, add some steak sauce and a bit more
creole seasoning, and he uses that to baste the tenderloin while it
grills. We usually have a good-sized tenderloin, so it takes
30-40 minutes over low to medium heat to get it cooked the way we like
it. It’s one of our favorite meals; even our two girls can’t get enough!
Have a great night!
Tracey
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Missy Reply:
August 9th, 2011 at 11:06 pm
Great! Thanks so much!
I find that I don’t venture out and try new cuts of meat very often either. Maybe I should try something new.
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That looks so yummy. Maybe I’ll get brave enough someday soon and try it!
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I’ve never cooked a brisket. Not because I’m scared, I just never thought about it. But it sounds wonderful.
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What part is a brisket? We bought half a cow, but there was not brisket in it!
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Laura Reply:
November 4th, 2010 at 8:05 pm
Brisket is the meat from the breast or lower chest. You usually don’t get a brisket when you buy a half a cow…I don’t have any idea why?!
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Trudy Reply:
November 10th, 2010 at 12:46 pm
Hi Laura,
At my family’s slaughterhouse, the brisket would have went into the hamburger meat unless you specifically asked for the brisket to be saved and left whole. Most families needed more hamburger meat and few knew about it or wanted to learn to fix it. I’ve never fixed one either but had two saved in the freezer and one is in the oven now thanks to your inspiration!
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I’ve been terrified of making brisket! (that, and the price, lol!) Now if I see it on sale I’ll pick one up.
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Yummy!!! that looks so good. I’ve never made brisket.
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Sounds yummy!
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We just got our grass fed 1/4 beef and I’m sad to report there was no brisket. I’ve seen how Pioneer Woman does hers and I always start drooling! Now I’ve got two drool worthy options…yum.
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I’ve never been a huge red meat fan but it’s definitely growing on me. My husband would LOVE this barbecued brisket. Anything barbecue is always his favorite. One of my favorite ways to do beef is to soak a roast in buttermilk for a few days as per Nourishing Traditions. It is SO good that way! Very, very tender.
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I’ve never made brisket. We love to do roasts – chuck, arm, etc. in a low-and-slow method in our electric skillet. After searing the meat in the pan, you turn the heat down to low and add some water to the bottom. You can add potato halves and sliced onions at the same time. Simmer, keeping watch on the water level. If you’re lucky, you will get some nice caramelization from the meat that penetrates the potatoes an onions – but be careful! There’s a fine line between caramelization and burning. About 1/2 hour before you think the roast is ready, add some carrots.
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YUM! I’ve never made a brisket, but this looks great and easy!
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Mmmm, I LOVE brisket – and now I know it’s easy to make, too!
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Laura, don’t feel bad about being afraid of a piece of meat and how to cook it! We raise beef for a living and I am still nervous about cooking my prime rib…it’s been in the freezer for quite some time! Maybe it’s time for me to tackle it too?! :)
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looks good, I have never had brisket. we get meat from a local farmer and we don’t get “brisket” on a butcher’s label— is it just a type of roast?
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Looks yummy! I’ve always wanted to try corning my own brisket for St. Patrick’s day too since there’s so much yucky stuff in the store-bought ones. I’ll have to try your recipe so I can get over my own fear of brisket first!
Oh, and my favorite cut of beef has to be skirt steak! You cook it the opposite of a brisket, high and quick, but it’s oh so tasty and easy!
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Yum! I’m going to have to try it! How about a ravioli recipe for the future??
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I made brisket only once. It was in the crockpot and came out so dry. Now that we’ve moved to pastured grass-fed beef, I’m afraid it will be REALLY dry.
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I’ve always been intimidated by brisket, but think I’ll give it a try now. Thanks for the encouragement :)
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This sounds easy enough!
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I have never made barbecue brisket, but this has inspired me to give it a try!!
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I’ve never had brisket. We’ll have to try it soon!
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I spend a lot of time fearing frozen chunks of raw meat. Glad to know I’m in good company. :>)
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It looks so good and so easy! I’m going to give it a try.
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I have a brisket in the freezer from the 1/4 of beef we got and I didn’t know what to do with it (I grew up eating VERY little red meat and married an “meat and potatoes” Iowa boy). Guess what we are going to have on Sunday!!!! My husband will be so impressed. Thank you!!!
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My husband will love this for sure!
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I’ve seared brisket (to seal in the juices and stuff) and then put spaghetti sauce on it and baked it!
Never had it w/BBQ sauce tho. hmmmm
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I make BBQ brisket all the time and do it in the crockpot on busy days. My family loves it both first serving and the leftovers. I always reheat the brisket with more sauce so it doesn’t dry out.
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