How to Cook a Brisket

This is my Recipe for Brisket- Easy to do and plenty for later. One of the best ways to save both time and money is to cook once and save half for another day. Bar b que brisket is a meal which can be first a meal with rolls, salad and vegetables and later be sandwiches or a topping on baked potatoes. Take the time to cook the brisket slowly and it will tenderize while it is cooking.

When you buy a Brisket look for the larger end of the Brisket. First, find a whole brisket so you will know what it looks like. Typically, a butcher will trim some of the fat off a whole brisket and then cut in half. Both ends are good but you will have more meat on the larger end.

Cooking a Brisket
  • ½ Brisket
  • ½ bottle liquid smoke
  • ½ cup Worcestershire Sauce
  1. Spray a pan large enough for the Brisket you have bought with no-stick spray.
  2. Make sure the pan is at least 2 inches deep as the Brisket will give off liquids.
  3. Place Brisket in the pan.
  4. Pour the liquid smoke and the worcestershire sauce over the meat.
  5. Do not salt and pepper meat. (At this point if you do not have time to cook the meat refrigerate for up to 24 hours.)
  6. When ready to cook, cover pan with aluminum foil (or an oven proof lid) and bake at 275º for 1 hour per pound.
  7. Remove meat from oven and carefully uncover as there will be steam under the foil.
  8. Take meat from pan and place on a large plate.
  9. When the meat is slightly cooled, cut the meat into long strips across the grain then take 2 forks and shred the meat removing any fat as you shred.
  10. At this point you can either freeze the meat or place bar b q sauce over the meat and refrigerate.
  11. Can be refrigerated up to 24 hours before using.
  12. When ready to use place in crock for at least another 1½ hours or in oven at 250º for 1½ hours.
  13. Carefully store the leftovers in the freezer and you can enjoy the bar b q brisket another day.



Print Friendly, PDF & Email

Tagged: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: