This fail-safe Brisket recipe has all the flavour and tenderness of a classic southern BBQ brisket but without the need for a smoker! Slathered with mustard, accented with liquid smoke, then marinated and slow-cooked, this brisket is flavourful, juicy and so easy to prepare.
Ingredients
Here are the following ingredients:
- ½ cup (125 mL) Dijon mustard
- 2 tbsp (30 mL) liquid smoke
- 2 tbsp (30 mL) Worcestershire sauce
- 1 Brisket, about 13 to 14 lb (5.5 to 6.5 kg)
- ¼ cup (60 mL) brown sugar
- ¼ cup (60 mL) kosher salt
- 3 tbsp (45 mL) freshly cracked black pepper
- 2 tbsp (30 mL) chili powder
- 2 tbsp (30 mL) garlic powder
- 2 tbsp (30 mL) onion powder
- 2 tbsp (30 mL) sweet smoked paprika
- 4 cups (1 L) beef stock (no salt added)
Preparation
- Whisk Dijon mustard with liquid smoke and Worcestershire sauce. Spread all over roast.
- In a separate bowl, mix brown sugar, salt, pepper, chili powder, garlic powder, onion powder and smoked paprika. Sprinkle over roast to coat evenly. Cover and refrigerate for 10 to 12 hours.
- Place brisket, fat side up, in a hotel pan fitted with a rack. Pour stock into bottom of pan (brisket should not be submerged). Cover with foil.
- Cook, in conventional oven at 300°F (150°C), for 5 hours or until digital instant-read thermometer inserted sideways into centre of brisket reads 190°F (88°C) to 195°F (90°C); remove foil.
- Cook, uncovered, for an additional 1½ to 2 hours or until centre of brisket reads 200°F (100°C). Rest for at least 30 minutes before slicing; hold for service.
Service
- Thinly slice brisket across the grain to yield an 8 oz (250 g) portion.
Chef's Tip
Double the liquid smoke for a seriously intense smoky flavour. Serve as the centerpiece on a platter with classic barbecue sides such as coleslaw, collard greens, pickles, cornbread, mac and cheese or baked beans. Brisket can be featured in a variety of menu items such as sandwiches, poutine, nachos, tacos, burritos, shepherd’s pie, rice bowls, noodles bowls, and in chili and stews.
Beef Cuts
