Oven Brisket Recipe
Directions
- 1Trim the brisket into a uniform round shape. Remove the hanging piece of meat called the mohawk, cut straight down from the mohawk all the way to the end of the brisket, trim the fat cap down to about a quarter of an inch, round out the edges, and flip it over to cut out the deckle fat from the lean side.
- 2Trim the brisket into a uniform round shape. Remove the hanging piece of meat called the mohawk, cut straight down from the mohawk all the way to the end of the brisket, trim the fat cap down to about a quarter of an inch, round out the edges, and flip it over to cut out the deckle fat from the lean side.
- 3Trim the brisket into a uniform round shape. Remove the hanging piece of meat called the mohawk, cut straight down from the mohawk all the way to the end of the brisket, trim the fat cap down to about a quarter of an inch, round out the edges, and flip it over to cut out the deckle fat from the lean side.
- 4Make a tea concentrate by pouring 12 oz of hot water over four bags of lapsang tea.
- 5Make a tea concentrate by pouring 12 oz of hot water over four bags of lapsang tea.
- 6Make a tea concentrate by pouring 12 oz of hot water over four bags of lapsang tea.
- 7Put the brisket in a bag, pour the tea over the brisket, and vacuum seal it. Let it set at least 90 minutes.
- 8Put the brisket in a bag, pour the tea over the brisket, and vacuum seal it. Let it set at least 90 minutes.
- 9Put the brisket in a bag, pour the tea over the brisket, and vacuum seal it. Let it set at least 90 minutes.
- 10Alternatively, if you don't have a vacuum sealer, just let the brisket soak in a container for about six to eight hours.
- 11Alternatively, if you don't have a vacuum sealer, just let the brisket soak in a container for about six to eight hours.
- 12Alternatively, if you don't have a vacuum sealer, just let the brisket soak in a container for about six to eight hours.
- 13Add two tablespoons of dark mushroom soy sauce, two tablespoons of water, and a half teaspoon of smoke concentrate to a bowl and mix.
- 14Add two tablespoons of dark mushroom soy sauce, two tablespoons of water, and a half teaspoon of smoke concentrate to a bowl and mix.
- 15Add two tablespoons of dark mushroom soy sauce, two tablespoons of water, and a half teaspoon of smoke concentrate to a bowl and mix.
- 16Once marinated, pat the brisket dry to remove any excess tea, and then apply the glaze.
- 17Once marinated, pat the brisket dry to remove any excess tea, and then apply the glaze.
- 18Once marinated, pat the brisket dry to remove any excess tea, and then apply the glaze.
- 19Coat the brisket in hickory smoked salt.
- 20Coat the brisket in hickory smoked salt.
- 21Coat the brisket in hickory smoked salt.
- 22Add one tablespoon of coffee, two tablespoons of smoked paprika, two tablespoons of onion powder, two tablespoons of granulated garlic, a quarter cup of coarse black pepper, one tablespoon of MSG, and a half teaspoon of activated charcoal powder to a bowl and mix. Feel free to skip the charcoal powder.
- 23Add one tablespoon of coffee, two tablespoons of smoked paprika, two tablespoons of onion powder, two tablespoons of granulated garlic, a quarter cup of coarse black pepper, one tablespoon of MSG, and a half teaspoon of activated charcoal powder to a bowl and mix. Feel free to skip the charcoal powder.
- 24Add one tablespoon of coffee, two tablespoons of smoked paprika, two tablespoons of onion powder, two tablespoons of granulated garlic, a quarter cup of coarse black pepper, one tablespoon of MSG, and a half teaspoon of activated charcoal powder to a bowl and mix. Feel free to skip the charcoal powder.
- 25Give the brisket an even coat of the seasoning and place it on a wire rack over a disposable tray.
- 26Give the brisket an even coat of the seasoning and place it on a wire rack over a disposable tray.
- 27Give the brisket an even coat of the seasoning and place it on a wire rack over a disposable tray.
- 28Place the brisket on the upper rack of the oven at 260°F. After about four hours, take out the fat trimmings from the oven. You want them to be a nice yellow color.
- 29Place the brisket on the upper rack of the oven at 260°F. After about four hours, take out the fat trimmings from the oven. You want them to be a nice yellow color.
- 30Place the brisket on the upper rack of the oven at 260°F. After about four hours, take out the fat trimmings from the oven. You want them to be a nice yellow color.
- 31Take out the big pieces of crispy fat or strain it and put the liquid fat in a jar for future use.
- 32Take out the big pieces of crispy fat or strain it and put the liquid fat in a jar for future use.
- 33Take out the big pieces of crispy fat or strain it and put the liquid fat in a jar for future use.
- 34In about eight to nine hours, the brisket is ready to wrap, because the internal temperature is above 170°F and the fat on top of the brisket is completely rendered.
- 35In about eight to nine hours, the brisket is ready to wrap, because the internal temperature is above 170°F and the fat on top of the brisket is completely rendered.
- 36In about eight to nine hours, the brisket is ready to wrap, because the internal temperature is above 170°F and the fat on top of the brisket is completely rendered.
- 37Take some butcher paper and place some of that rendered beef tallow on the paper before putting the brisket lean side down onto it. Wrap it up and put it back in the oven, fat side up, at 300°F until it finishes. This should be around 190 to 195°F internal.
- 38Take some butcher paper and place some of that rendered beef tallow on the paper before putting the brisket lean side down onto it. Wrap it up and put it back in the oven, fat side up, at 300°F until it finishes. This should be around 190 to 195°F internal.
- 39Take some butcher paper and place some of that rendered beef tallow on the paper before putting the brisket lean side down onto it. Wrap it up and put it back in the oven, fat side up, at 300°F until it finishes. This should be around 190 to 195°F internal.
- 40Let the brisket cool down on your countertop until it reaches an internal temperature of around 155°F and then place it in your oven at its lowest setting for four to eight hours.
- 41Let the brisket cool down on your countertop until it reaches an internal temperature of around 155°F and then place it in your oven at its lowest setting for four to eight hours.
- 42Let the brisket cool down on your countertop until it reaches an internal temperature of around 155°F and then place it in your oven at its lowest setting for four to eight hours.
Ingredients
- 1 choice grade brisket
- 1 choice grade brisket
- 1 choice grade brisket
- 4 bags lapsang tea bags
- 4 bags lapsang tea bags
- 4 bags lapsang tea bags
- 12 oz hot water
- 12 oz hot water
- 12 oz hot water
- 2 tablespoons dark mushroom soy sauce
- 2 tablespoons dark mushroom soy sauce
- 2 tablespoons dark mushroom soy sauce
- 2 tablespoons water
- 2 tablespoons water
- 2 tablespoons water
- 0.5 teaspoon smoke concentrate
- 0.5 teaspoon smoke concentrate
- 0.5 teaspoon smoke concentrate
- 1 amount not specified hickory smoked salt
- 1 amount not specified hickory smoked salt
- 1 amount not specified hickory smoked salt
- 1 tablespoon coffee
- 1 tablespoon coffee
- 1 tablespoon coffee
- 2 tablespoons smoked paprika
- 2 tablespoons smoked paprika
- 2 tablespoons smoked paprika
- 2 tablespoons onion powder
- 2 tablespoons onion powder
- 2 tablespoons onion powder
- 2 tablespoons granulated garlic
- 2 tablespoons granulated garlic
- 2 tablespoons granulated garlic
- 0.25 cup coarse black pepper
- 0.25 cup coarse black pepper
- 0.25 cup coarse black pepper
- 1 tablespoon MSG
- 1 tablespoon MSG
- 1 tablespoon MSG
- 0.5 teaspoon activated charcoal powder
- 0.5 teaspoon activated charcoal powder
- 0.5 teaspoon activated charcoal powder
- 0.25 cup black cardamom pods
- 0.25 cup black cardamom pods
- 0.25 cup black cardamom pods
Equipment
ovenknifevacuum sealermeasuring cupsspoonbowlgrinderbutcher paperprobe thermometerwire rackdisposable tray