Official FHC recipe book submission thread...

I don't have a smoker (I know, I know) but, I do have a brisket so I am working on a baked brisket recipe. Here is what I plan to do. Any feedback? Also, I am curious- do you tent the brisket with foil in the oven? I think you would.

OVEN BRISKET

• One full brisket - 9-12 lbs.
• 6-8 onions or enough to make approximately 3 pounds of sliced onions.
• 2 cloves chopped garlic
• 1/4 cup oil

Rub ingredients:

• salt
• pepper
• garlic powder
• onion powder
• lemon pepper
• smoked paprika
• cumin
• 2 cloves garlic

Sauce ingredients:

• brown sugar
• Worcestershire sauce
• cider vinegar
• 3 tomatoes

Prepare Rub

• 1 tbsp salt
• 1.5 tbsp pepper
• 2.5 tbsp garlic powder
• 2.5 tbsp onion powder
• 2 tbsp lemon pepper
• 4 tbsp smoked paprika
• 1.5 tsp ground cumin
• 3 tbsp brown sugar

Combine ingredients, withhold 1 tbsp of rub to later add to sauce

Marinade

Apply rub evenly to all brisket surfaces and work in to any folds.
Let brisket marinade for 24 hours.

Sear

Add 1/4 cup oil and sear brisket on medium high heat for 5 min per side.

Sautee

Remove brisket from pan and add onions and garlic. Lightly char onions and garlic before reducing pan temperature a low heat. Continue to cook onions and garlic until the appear translucent.
Add brisket on top of onions and garlic and loosely tent foil on top of the baking dish.

Bake

Bake 250 for 1 hour per pound
Once internal temperature has reached 175, remove the brisket from oven and baking dish.
Let the brisket stand for 1-2 hours with a foil tent to keep in moisture.
Once finished resting, brisket should be sliced against grain.

Sauce

Using a blender, blend together tomatoes and any remaining brisket drippings, this includes onions and garlic. Add mixture to sauce pan.

Add:
1 tbsp brisket rub
1/4 cup packed brown sugar
2 tbsp Worcestershire sauce
2 tbsp cider vinegar

Simmer on low heat for at least 20 minutes and reduce sauce to desired consistency.

 

I like smoked food but there are carcinogens that come with the smoke that I want to avoid. Other than the occasional meal, I just feel too guilty eating it.

 

I gotta die from something. It ain't gonna be from starvation.

 

Ok pal, this is for you... If it turns out, then I will add more pics. If I ruin it, this will be the last picture.

The amount of rub was really perfect. Generous with plenty left over for the sauce.

Ps, I don't know what I was thinking with 2 cloves of garlic. When this goes on tomorrow, I will probably use 1 full bulb.

 

You mean the pics of me, passed out on the couch, and sweating because of the enormous amount of meat I just ate? No promises.

 

The brisket turned out great. It was a 11.5 lb brisket but it hit temp a few hours earlier than I expected it to. Sat just at 250. I let it rest for 2 hours. It is very juicy and tastes great.

5:30 am:


3:30 pm:


Edit: Yes, I realized I was cutting the wrong way with these first slices... subsequent slices were against the grain.

 

Thank you Becky, I will make this for mother's day tomorrow. Miss you folks

 

Anyone doing brisket, try using sugar maple. It knocks oak out of the park