Another recipe courtesy of Brett’s Bistro over here. This recipe is out of the America’s Test Kitchen cookbook- one of the best cookbooks out there. If you haven’t heard of it — go to your local drug store or grocery store today and swing by the magazine rack. They issue a regular magazine with various recipes and you’ll be hooked!
With a taste of summer in the air — it’s time to start venturing to BBQ! We are kicking that off with this succulent beef brisket – perfect mix of smoke, sweet, heat and tender lovin’ goodness.
This recipe serves about 5 people and takes a full half day of cooking, and marinating takes up to two days. You can easily double the size to serve a crowd.
1 beef brisket- our cut was approx. 4-5 lbs.
2 cups of mesquite wood chips, soaked in water
2 tbsp paprika
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp brown sugar
1 tbsp salt
1/2 tbsp ground oregano
1/2 tbsp white sugar
1/2 tbsp ground black pepper
1/2 tbsp ground white pepper
1 tsp cayenne pepper
Combine all spices.
Rub liberally and pat firmly over all sides of meat to make sure spices adhere.
Wrap tightly in plastic wrap and refrigerate for a MINIMUM of 2 hours, and up to 2 days. We did the 2 day option- nailed it!
1 hour before the cooking will begin, remove the brisket from the refrigerator and bring to room temperature.
Now get your BBQ ready- take your water soaked chips and place them in your smoke box on one side of the BBQ. Dip a piece of paper towel in oil and coat the other side of the grill, place the brisket, fat side up, on the oiled grill. Ensure the temperature inside the grill is about 350 degrees, and lower to 250 degrees over the two hour period. We used a regular natural gas BBQ here but you can cook on a charcoal grill for more of a smokey flavour. Erica will be trying this on her “green egg” style BBQ this summer.
When the two hours on the grill is almost up, pre-heat your oven to 300 degrees. Attach two pieces of heavy duty foil together with a tight seal. Take the brisket from the grill and place into the tin foil, crimping a seal to completely encompass the brisket for the next stage of cooking. Place your “package” onto a baking sheet and place in the oven for 3 1/2 hours until brisket is fork-tender. We did cook ours for just over 4 hours and the meat was very crumbly and tender, so it could have been removed between the 3-3 1/2 hour mark.
Remove brisket from oven, loosen foil and let rest for 30 minutes. Once the thirty minutes is up place your meat on a carving board, take leftover juices and run through a gravy skimmer (if you want to top your brisket with any of it – we didn’t, but would likely do so if serving on bread for a lovely little sandy) …..and slice against the grain. The recipe recommends serving with a BBQ sauce but we didn’t need to, there was tons of flavour happening here already. If we were serving on a bun we may add BBQ sauce.
So, as long as you have the time to commit, this recipe is definitely a win and will for sure be a repeat at Brett’s Bistro!