
Brisket is a tough cut of meat that requires long, slow cooking to break down the fibres for a succulent, melt-in-your-mouth result. This is a guide on how to cook brisket in the oven with BBQ sauce.
The first step is to trim most of the fat off the brisket, leaving a 1/4-inch fat cap on for flavour. Then, a rub is made with salt, celery salt, onion powder, garlic powder, and sugar. The brisket is then covered and placed in the fridge overnight to let the salt draw out the moisture.
The next day, the brisket is doused with Worcestershire sauce and covered with the remaining rub. It is then covered with foil and placed in the oven to cook low and slow. The rule of thumb for cooking brisket is to plan for 1 hour per pound of meat, and then add an extra 30-60 minutes to finish the sauce.
Once the brisket has been cooking for the right amount of time, it is removed from the oven and covered generously with BBQ sauce mixed with brown sugar. It is then put back in the oven, uncovered, and cooked for another 30-60 minutes until the sauce is hot and bubbly.
The brisket is then removed from the oven and allowed to rest for 15 minutes before slicing against the grain. The BBQ sauce can be served on the side or drizzled over the sliced brisket.
Characteristics | Values |
---|---|
Prep time | 10-15 minutes |
Total time | 5-13 hours |
Servings | 8-10 |
Oven temperature | 250-350°F |
Brisket weight | 1.5-12 lbs |
Brisket type | Flat cut, point cut, packer cut |
BBQ sauce | Sweet Baby Ray's, homemade |
Additional ingredients | Olive oil, brown sugar, paprika powder, onion powder, garlic powder, cumin powder, mustard powder, black pepper, apple cider vinegar, ketchup, Worcestershire sauce, celery salt, nutmeg, liquid smoke, chicken broth, chipotle peppers |
What You'll Learn
Choosing the right cut of brisket
Type of Brisket
The two main types of brisket are the flat, also known as the first cut, and the point, also called the second cut or deckle. The flat is leaner with less marbling and fat, making it ideal for slicing. On the other hand, the point is thicker, fattier, and more flavourful. It is preferred for slow cooking and barbecue due to its higher fat content, which prevents it from drying out.
Grade of Brisket
Briskets are typically graded as prime, choice, or select. Prime-grade briskets are the most tender and highest quality, offering well-marbled beef. Choice-grade briskets also have good marbling and strike a balance between quality and affordability. Select-grade briskets are leaner and may require more careful cooking to avoid dryness.
Size of Brisket
Consider the size of your brisket, especially if you have equipment limitations or are cooking for a specific number of people. Smaller briskets, around 10 to 12 pounds, are easier to handle and cook faster. Larger briskets, over 14 pounds, may require longer cooking times and more attention to ensure even cooking.
Fat Content
The fat content significantly affects the flavour, tenderness, and moisture of the brisket. Look for a brisket with a healthy fat cap, which helps keep the meat moist during cooking. Intramuscular marbling, or fat distributed within the muscle, adds flavour and tenderness. Choose a brisket with a good balance of fat and lean meat to ensure a juicy, flavourful result.
Quality
When selecting your brisket, examine its overall quality. Look for meat that is vibrant red, indicating freshness. It should feel firm to the touch and have a slightly moist surface. Avoid briskets with a grayish or brownish colour, as this may indicate poor quality or improper storage.
Personal Preferences
Consider your preferences and desired outcome. If you prefer a leaner, more sliceable brisket, go for the flat cut. If you enjoy the richness and tenderness of a fattier cut, opt for the point. Combination cuts provide a balance of flavours and textures, offering the best of both worlds.
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Preparing a dry rub
Choosing the Right Ingredients:
- The key to a great dry rub is selecting a combination of spices and herbs that complement each other and enhance the flavour of the brisket. The specific ingredients can vary based on personal preference, but some commonly used spices include salt, pepper, garlic powder, onion powder, paprika, cumin, and brown sugar.
- It is recommended to use a blend of sweet, savoury, and spicy elements to create a well-rounded flavour profile.
Mixing the Dry Rub:
- Once you have gathered your desired ingredients, it's time to mix them together. Combine all the spices and herbs in a small bowl and mix them thoroughly. You can adjust the quantities of each ingredient to suit your taste preferences.
- It is essential to ensure that the spices are evenly distributed and well-combined to create a consistent dry rub.
Applying the Dry Rub:
- After mixing the dry rub, it's time to apply it to the brisket. Generously sprinkle the dry rub over all sides of the brisket, ensuring that it is evenly coated.
- Gently rub the spices into the meat with your hands or a spoon to ensure that the flavour penetrates the surface of the brisket.
Resting the Brisket:
- Once the dry rub is applied, it is ideal to let the brisket rest in the refrigerator for a few hours or even overnight. This step allows the flavours of the dry rub to penetrate the meat, enhancing the overall taste.
- During this resting period, the salt in the dry rub will also help draw out some moisture from the brisket, resulting in a more tender and flavourful final product.
Customising the Dry Rub:
- Feel free to experiment with different ingredients and adjust the quantities to create a unique flavour profile that suits your taste. You can add or remove spices to customise the dry rub to your preference.
- For a spicier kick, you can increase the amount of black pepper, cayenne pepper, or chilli powder. If you prefer a sweeter flavour, you can add more brown sugar or honey.
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Cooking time and temperature
The cooking time and temperature for brisket depend on the size of the cut of meat. A good rule of thumb is to cook brisket for 1 hour per pound of meat. For example, a 5-pound brisket will need to cook for 5 hours. However, the cooking time can vary depending on the desired internal temperature and the method of cooking.
When cooking brisket in the oven, it is best to cook it slowly at a low temperature. This allows the fats to break down gradually, tenderizing the meat. The ideal oven temperature for cooking brisket is between 250-275°F (121-135°C). At this temperature, a 5-pound brisket will take about 5 hours to cook.
For best results, use an oven-safe meat thermometer to monitor the internal temperature of the brisket. The ideal internal temperature for brisket is between 195-205°F (91-96°C). The meat will be tender and juicy at this temperature.
If you are short on time, you can cook brisket at a higher temperature of 320-350°F (160-177°C). However, this will result in a tougher texture. At this temperature, a 5-pound brisket will take about 3 hours to cook.
It is important to note that the cooking time may vary depending on the oven and the placement of the meat thermometer. Always refer to a reliable recipe and use a meat thermometer to ensure the best results.
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Making a BBQ sauce
Ingredients:
- Ketchup
- Brown sugar
- Vinegar (apple cider vinegar or red wine vinegar)
- Water
- Worcestershire sauce
- Spices and seasonings: dry mustard, paprika, salt, black pepper, garlic powder, onion powder, ground cumin, smoked paprika, etc.
- Hot sauce or hot pepper sauce (optional)
Method:
- Combine all the ingredients in a medium-sized bowl or saucepan.
- Whisk or blend the mixture until smooth.
- (Optional) For a more intense flavour and better texture, pour the sauce into a small pot and bring it to a boil over medium heat. Cook for about a minute.
- Allow the sauce to cool before transferring it to an airtight container or jar.
- Store the BBQ sauce in the refrigerator for up to two weeks.
You can also experiment with different ingredients and spices to create your own unique BBQ sauce!
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Resting the meat
For best results, cover the brisket loosely with foil to help retain the heat. The ideal resting time is around 30 minutes, but if you're short on time, it's safe to slice into the brisket after 15 minutes.
If you're cooking a larger brisket, such as a 12-pound cut, you may need to let it rest for a bit longer, up to an hour. This will ensure that the juices have time to settle and the meat will be easier to slice.
During the resting period, the internal temperature of the brisket will continue to rise slightly, so it's important to take the meat out of the oven just before it reaches your desired temperature.
Once the resting time is complete, place the brisket on a cutting board and slice it against the grain. This means cutting perpendicular to the muscle fibers, creating the most tender pieces.
If you're serving the brisket with BBQ sauce, you can place the sliced meat into a baking dish with warm sauce and let your guests serve themselves.
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Frequently asked questions
It takes 5 hours to cook a 5-pound brisket in the oven at 320F/160C. The general rule is to cook the brisket for 1 hour per pound of meat.
Let the brisket cool to room temperature. Place leftovers in an airtight container or resealable bag and keep in the refrigerator for 3-4 days. Reheat in the oven at 300F for 20-30 minutes.
Beef brisket should reach an internal temperature of 195-205F. Remove the brisket from the oven when it reaches 200F as the temperature will rise slightly as it rests.
Allow the brisket to rest for at least 30 minutes after taking it out of the oven. This lets the juices redistribute and makes the meat juicier.