Texas Sunday Brisket
A good brisket is one of my favorite things. Nowadays it seems, at least locally, the only way to buy brisket entails buying a whole brisket. This has required me to learn to trim the fat and separate the meat into pieces or smaller portions. If you also love brisket, but don’t want to cook a whole brisket for your neighborhood anytime you have a hankering, I suggest checking out videos on YouTube. Having a visual representation of the steps was much more helpful to me than trying to read instructions from one of my cookbooks.
I love to smoke meat on my Traeger and according to friends and family, have mastered pork butt, wings, pork belly, etc., but I have yet to attempt a brisket. Stay tuned as that is coming soon! Not only do I plan to smoke one of the hunks of flat from my latest full brisket, but I also plan to use the cap for burnt ends. Hopefully, I will remember to share both attempts here on the blog.
In the meantime, my kitchen is smelling absolutely divine because I have a flat cooking in the oven where it soon will be entering into its last hour of cooking. If you find brisket intimidating, this recipe is fool proof and delicious… And a crowd pleaser. It comes from the Homesick Texan cookbook, so I won’t share exact measurements, but I will explain the technique and ingredients.
The brisket is removed from the fridge an hour prior to cooking, where it gets brushed with a paste consisting of garlic, salt, pepper, a touch of cayenne, molasses and yellow mustard. After an hour, the oven gets preset to 250 degrees while thin sliced onions are sautéed in the Dutch oven. (My husband loves onion, so I cut the slices thicker today and added more than the recipe calls for.) Add some garlic at the end followed by some beef broth. Once the Dutch oven is removed from the heat, add the brisket (to include the all of the paste and its goodness). Slow cook for 5-6 hours. The end result is sumptuous and the smells filling the house will make everyone hungry. Enjoy!
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