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Twice cooked brisket recipe


Twice cooked brisket photo by Christy Pringle

Brisket is a cut of beef that takes long slow cooking.  You see it being used all the time in barbecue competitions, including the Jack Daniels World Championship Invitational Barbecue competition.  If you don't have the time, or the equipment, to slow smoke your brisket, try this twice cooked method.  The meat is first slowly braised in your oven for 3-4 hours, then put over hot coals and hickory wood chips to finish.  The result is a perfectly cooked brisket with a nice smoky flavor.  Save the resulting braising liquid for a sauce to pour over the finished beef.  The oven portion of this recipe can be done the day ahead.  Just take the brisket out of the refrigerator and let it come to room temperature before smoking it.

 

Twice Cooked Brisket

  • a 4 pounds of beef brisket
  • 1/2 cup sliced onion
  • 3 cloves of garlic, crushed.
  • 3 tablespoons Worcestershire sauce
  • 1/4 cup dry red wine
  • 1 tablespoon ketchup
  • 1 tablespoon maple syrup
  • 1/4 cup honey
  • 1/4 cup balsamic vinegar

 

Preheat your oven to 250 degrees.  Place the brisket fat side down on heavy duty aluminum foil, large enough to hold the beef and have plenty to fold and wrap around it.  Rub the top side of the meat with salt and pepper.  Smear on the garlic, and scatter on the onions.  Bring the foil up around the meat and onions, but don't close it yet.  Pour in the wine and Worcestershire.  Carefully close up the foil tightly to seal in the liquids and enclose the meat.  Place it seam side up in a pan, deep enough to catch all the juices if the seal isn't good or a hole is developed.  Braise in the oven for 3-4 hours,  or until the meat registers 140 on a meat thermometer.  Remove from the oven and let it cool in the juices.  When cool enough to handle, carefully open the foil and pour the juices into a sauce pan.  Stir in the ketchup, syrup, honey and vinegar.  Bring this to a boil.  Reduce the heat to low and let the mixture reduce by half.  It should be syrupy.  One hour before you plan to serve, light your fire, if you are using a charcoal grill.  If you are using a gas or electric grill, you can wait until about 45 minutes before you plan on serving.  The fire/elements should be a medium heat.  If you have a thermometer on your grill, it should register about 300.  Prepare your chosen wood chips according to the package directions.  When the charcoal or gas grill is ready, place the chips on your fire or element according to manufacturers directions.  Let the chips get started.  When the wood starts to smoke, place the meat on the grill, fat side down and close the lid.  Allow to smoke on the fat side for 15 minutes.  After 15 minutes, flip the meat over and smoke for another 15 minutes.  Be careful, you don't want to over cook it.  You are basically just warming it up and giving it a smoky flavor.  The meat is already cooked.  Remove from the grill and let it rest for 15-20 minutes.  Slice across the grain and serve with the sauce.

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