20 Irresistible Beef Brisket Recipes (2024)

FAQs

What is the secret to moist tender brisket? ›

After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.

The Texas Crutch doesn't exclusively refer to brisket. You can use the technique with any meat. The popular 3-2-1 method of cooking ribs uses the Texas crutch. The numbers simply refer to 3 hours in the smoker unwrapped, then 2 hours wrapped in foil, with the final hour unwrapped at a slightly higher temperature.

WHAT ARE THE SERVING SIZES FOR BEEF BRISKET? A whole brisket weighs about 12-15 pounds, and it should feed 10 to 20 people, depending on how much it weighs. If you plan on one pound of raw brisket per person, you can expect to get 12 to 15 servings out of it.

Dry rubs are great on their own but can be spectacular when finished with a sauce in the case of ribs, brisket, and pulled pork. Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork. This allows your food to develop a unique bark and allows the sugars to caramelize instead of burn.

The brisket is at its most tender when it reaches an internal temperature of around 195 to 205°F (90 to 96°C). However, the exact temperature for peak tenderness can vary based on factors like the cooking method, the grade of the meat, and personal preference.

Braising and smoking are the most common. They're both effective ways to add great flavor to the meat as well as make it mouthwateringly tender. You can also steam beef brisket. Begin by searing it in a large pan or browning it in the oven.

The main reason to cook brisket fat side down is for delicious consistent results, especially when it comes to competition barbecue. Fat-side down encourages a more pronounced smoke ring. A smoke ring refers to the thin ribbon of pink-colored meat between the crust and the interior brown-colored meat.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

Danger Zone for Smoking and Grilling Meat

Therefore, you need to find the optimum temperature for meat. As mentioned above, the temperature danger zone is 46°F -140°F (8°C-60°C). Hence, it is better to keep the hot smoking or grill above 158°F (70°C).

How long to rest a brisket before serving? ›

The sweet spot for resting brisket is 2-3 hours. At the 2-hour mark, the juices are really settled and your brisket will be moist and delicious. If you only have an hour or you don't have a reliable way to keep it warm, resting for an hour is still good. It'll just be a little better if you go the full 3 hours.

For extensive information about smoking brisket, I recommend you check out this article by our friends at AmazingRibs.com. Prepare the smoker for 225°F smoking with oak wood (see detailed instructions for the Kalamazoo Smoker Cabinet following the recipe). Smoking duration will be 18 to 22 hours.

As you can see from the lead picture, searing your brisket gives it a glorious color when it's done later. You can probably skip this step and just braise the brisket without searing, but you'll miss a lot of flavor. Plus, even though it's a messy nightmare, it's also kind of fun. Sear it until it's brown all over.

For those who prefer traditional favorites, coleslaw, baked beans, mac and cheese, classic potato, and corn are all great options to complement your brisket. But why not add a twist with some veggie delights like Brussels sprouts, grilled bell peppers, or fried okra? Don't forget about the bread selection!

Is brisket cheap compared to other cuts of beef? Despite becoming increasingly popular, an entire brisket still remains one of the cheapest cuts of beef to buy. Typically you can buy a whole-packer brisket for $3-6 dollars a pounds on average for choice grade. Prime grade and wagyu will be more expensive.

The secret to serving a tender and yet lean brisket is cooking it in two stages. First, cook it covered, with broth and seasonings, at a low temperature for a long time. Then cool the meat for several hours or overnight. Refrigerate the cooking liquid separately and remove the fat that rises to the top and hardens.

Water: if you want to increase humidity, slow the cooking process to build more smoke flavor, or just want to keep the meat moist, you can just spritz with 100% water.

To enhance the tenderizing effect of smoking, marinate the brisket with lemon juice, lime juice, vinegar, or any other acid-based marinade. This will help break down the tough fibers in the meat and the acid will carry any flavor you add to the marinade deep into the meat.

One of the tricks I use for making a brisket with great bark and tenderness is wrapping it in aluminum foil or butcher paper. The wrap helps to keep moisture in the meat, ultimately speeding up the cooking process. This technique is commonly called the "Texas crutch."