The method below can be adapted to your cooking method of choice.
Equipment Required: Meat Thermometer; Aluminium Foil
Trim any excess fat from the brisket. Some briskets, know as ‘whole packers’ come with very little fat removed. Fat should be trimmed to approximately ¼ inch. You do not need to trim or cut out much of the fat connecting the point to the flat.
Preheat cooker to 250F/120C.
Season the brisket generously with a 50/50 mixture of kosher salt and course grind black pepper. This simple rub is the signature of Texas brisket. It is hard to over do it here and a common mistake is to under-season the meat. Be generous!
Place the brisket on a rack in a roasting pan (or directly on the grate of a BBQ / smoker) and cook for 2-3 hours, monitoring the internal temperature every 30 minutes. The target internal temperature of the meat in this step is 160F / 70C. Once it hits this temperature, the meat enters what is known as a ‘stall’ and the cooking process slows down considerably – unless we give it some help and speed things up!
Remove the brisket from the cooker and wrap tightly in aluminium foil. Return to the oven and cook an additional 3-4 hours at 275F / 135C, monitoring the internal temperature of the meat every 30 minutes. The target temperature for the finish product is 195F / 90C. When the brisket hits this temperature, the magic happens. The muscle fibers relax and the internal fat begins to melt, leaving you with an amazingly tender cut of meat.
Texas brisket is commonly served with ‘Texas Toast,’ which is grilled pieces of thick white bread, beans, macaroni and cheese or mashed potatoes. You might also serve a warm BBQ sauce on the side for dipping.
1) Remove beef from packaging and wash excess brine off with cold water.
2) Make small incisions in the brisket approx 3 inches apart and stuff small slithers of raw garlic in.
3) Half fill a pot that comfortably fits your beef with cold water.
4) Place the beef into the pot and add any aromatics you like (I like to keep it simple with bay leaves and peppercorns, no need to add any salt, you can add a tablespoon of brown sugar to the water if you like a sweeter finish).
5) Once the water has reached a rolling boil, lower down the heat to a simmer and cook for approximately 45mins per kilogram or until fork tender. (you can also add quartered potatoes, carrots and onions half way through to complete the full meal).
6) Serve with a home made cheese sauce or any sauce you wish. (leftovers can be kept in the fridge and used for sandwiches).