Traditional Brisket Recipe - The Girl Who Ate Everything (2024)

FAQs

What is the secret to moist tender brisket? ›

When placing your meat, make sure the fattest side is facing upward. You want to do this so that the fat can dribble down over the meat to keep a brisket moist and juicy for longer.

Brisket is a popular Ashkenazi Jewish dish of braised beef brisket, served hot and traditionally accompanied by potato or other non-dairy kugel, latkes, and often preceded by matzo ball soup. It is commonly served for Jewish holidays such as Hanukkah, Passover, Rosh Hashanah, and Shabbat.

Many of the recipes I've seen on the internet indicate you should bake the brisket at 300 degrees the whole time, double wrapped in foil. If you go this route of using a higher temperature, a good rule of thumb is 1 hour of bake time per pound of meat. Serve oven-roasted brisket with barbecue sauce or steak sauce.

Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork.

Technically, filet mignon is as kosher as any other cut of meat. The problem with filet mignon and other cuts from the rear is that they are located near the sciatic nerve and fatty deposits known in Hebrew as chelev, which are Biblically forbidden.

The cut of beef was decided to be celebratory and important due to its location. Brisket is found in the cow's front breast, making it kosher for Jews to consume.

Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours. Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours. Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender.

How to cook brisket like a pro? ›

I like to add in some Post Oak wood chips or chunks because it gives the meat some extra smoke flavor. Next, place the brisket into the smoker with the fat side of the brisket facing the heat. This layer of fat allows it to serve as a “protection” layer against the heat. Cook for anywhere from 7-8 hours.

Spread the fat side of the meat with the mustard and strip over most of the rosemary leaves. Protect the meat with a wet piece of greaseproof paper, then tightly cover the pan with a double layer of tin foil and cook for around 4 hours for carveable meat, or around 5 for pulled meat.

The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin. A tender and moist brisket is the result.

Wrapping a brisket helps seal in the moisture and juices for the duration of the cooking process, which prevents your meat from drying out in the smoker.

Cooking brisket at a relatively low temperature (such as 300F) for a long period of time (6 to 7 hours for a 3 to 4 pound piece of meat) lets the connective tissue break down and the fat melt to keep the meat juicy. This results in very tender brisket.

Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart. You should be able to slice it into pieces that can just hold together, requiring a little pull to come apart.