KRIS

Posted : Feb 24, 2010 10:41 AM
Updated: Feb 24, 2010 1:06 PM

Recipe Courtesy:
Medora
Southern Comforts with Medora
(800) 519-0009
www.medoraonline.com

Just like a really good kiss, brisket is best when cooked long and slow. This recipe of mine for brisket has evolved over the years and while it is not difficult, it does involve time and planning. It is one of my most requested dishes from friends and family. Men, in particular like this recipe and I have in fact had 2 marriage proposals due solely to my brisket. I politely declined both.

Buying and Preparing the Brisket

You need to buy the brisket at least 3 days before you are ready to serve it.

My recipe calls for 2, 5-7 pound trimmed briskets. If you buy untrimmed briskets, you are paying for the fat that will be cut off anyway and your juices will have more fat that will need to be skimmed off. A trimmed brisket will still have some fat on at least one side, and this is okay - don't remove what little fat there is as it helps keep the meat moist while baking.

When you get home, remove the briskets from their packaging, rinse and then pat dry with paper towels. Place them on a cookie or baking sheet and score both sides with a sharp knife. This is to prepare the brisket for a dry rub.

A dry rub is a mixture of spices and seasonings that are rubbed into or massaged onto both sides of scored brisket. Ready-mixed rubs may be purchased or you can make your own. I've provided a recipe below and, as you'll see, rubs have a long list of ingredients. However, they are easy to assemble. You might not need to use all of the rub and if you don't, store it in an air tight container in either your pantry or refrigerator.

DRY RUB RECIPE

In a quart sized zip-lock bag, place the following ingredients:

2 TBSP. Paprika
2 TBSP. Salt
2 TBSP. Garlic Powder
2 TBSP. Onion Powder
1 TBSP. Black Pepper
2 Tsp. Ground Cumin
1 Tsp. Dried Oregano
1 Tsp. Ground Coriander
1 Tsp. Dry Mustard
1 Tsp. Dried Basil
1 Tsp. Cayenne Pepper
1 Tsp. Hot Chili Powder
1/2 Tsp. Dried Savory

Seal the zip-lock bag and shake and mix well.

Using either a ready-made rub or your own concoction, massage the rub into the scored brisket, covering both sides of each brisket. Use as much of the rub as you wish - or as little - but rub it in well. Wrap each brisket in plastic wrap to age and store in the refrigerator until you are ready to bake - at least 12 and up to 48 hours.

BAKING THE BRISKET

Remove the briskets from the refrigerator. Unwrap the briskets and discard the plastic wrap. My preferred container to bake brisket is a large roasting pan with a lid. However, you can use a foil lined roasting pan without a lid. But you'll need to cover the brisket with foil and seal the two - the lining and the top foil together. Don't use a cake pan or cookie sheet as they aren't deep enough for the liquid that will be produced during baking.

Preheat oven to 250 degrees - remember long and slow. Remove all but one oven rack, placing that one in the lowest possible position.

• Into your roasting pan - or foil lined roasting pan (don't line your pan with foil if you have a lid) - pour 1, 12 ounce can of beer. You can also use dry white wine or a smooth red wine if you prefer. I usually use beer.

• Take one slab of the brisket and place the fattier of the 2 sides on the bottom of the pan, in the beer - leaner side facing up.

• Spread 1/4 cup of jarred, minced garlic over side of brisket that is facing up.

• Pour 1 ounce of liquid smoke - either hickory or mesquite flavor - over the garlic.

• Sprinkle Worcestershire Sauce over the brisket.

• Open 1, 1.25 ounce packet from a 2 packet box of dry onion soup mix and sprinkle that on top of the brisket.

• Take the other slab of brisket and place the leaner side on top of the first slab of brisket. The fattier side of this brisket will be facing up.

• Spread 1/4 cup of jarred, minced garlic over side of brisket that is facing up.

• Pour 1 ounce of liquid smoke - either hickory or mesquite flavor - over the garlic.

• Sprinkle Worcestershire Sauce over the brisket.

• Open 1, 1.25 ounce packet from a 2 packet box of dry onion soup mix and sprinkle that on top of the brisket.

Cover the roasting pan with a lid - or cover brisket and seal with foil - and bake for 8-10 hours. I cook mine overnight, putting it in right before I go to bed. Be forewarned, though, that whether you cook it during the day or at night, your entire home will smell delicious as the brisket roasts. Begin checking it at 8 hours using a fork to test whether or not it pulls apart easily - "fork tender". Don't cook over 10 hours. When the brisket is finished baking, take it out of the oven, remove the lid and let rest for at least one hour.

PREPARING THE BRISKET FOR SERVING

Then remove both briskets from the roasting pan and place on a cookie sheet so that it can rest for another hour and becomes cool enough to handle. Carefully pour the pan juices into a large pitcher and if you are planning on serving the brisket as soon as possible, place the juices in the freezer for the hour that the brisket is resting so that the fat will rise to the top. After an hour, take the juices out of the freezer and skim the fat off.

If you aren't going to serve the brisket for several hours, place the juices in the refrigerator instead. It'll take 4 - 5 hours for the fat to coagulate enough so that you can skim it off.

After the brisket is cool enough to handle, using your hands, remove any extra fat from the brisket slabs and discard. Then, using a sharp knife, slice off any charred, hard areas that are usually on the tips, tops and ends and discard. Slice both slabs of brisket into serving sized pieces: each piece cut about 3 to 4 inches long and 1/2 inch thick - cutting along the grain. Place all of the sliced brisket in a large baking pan - 9 X 13 is usually adequate. If you are going to serve the brisket later in the day or night, cover the pan with plastic wrap and place in the refrigerator until ready for the "Final Step" before serving. If you are going to serve it as soon as possible, don't cover with plastic wrap. Instead proceed to the "Final Step".

THE FINAL STEP

Preheat the oven to 350 degrees.

Remove the de-fatted roasting juice from either the freezer or the refrigerator and in a large bowl, stir 2 cups of the de-fatted roasting juice into 2 cups of your favorite barbeque sauce (I like Sweet Baby Ray's). Mix well. Pour this over the carved brisket, not quite covering the meat with the sauce mixture and bake at 350 degrees for about 1/2 hour to 45 minutes - just long enough for the brisket to absorb the juice and heat up again - but not long enough for it to cook too long and get tough.

Remove brisket from the oven, ladle some of the sauce into a serving dish and serve. If you have any leftovers, brisket freezes very well. Just be sure to freeze the brisket in some of the sauce.

This recipe should serve 12 - 15 adults.