In our house there are four seasons: Christmas, baseball, March Madness and football. Today is the holy grail of football season and the best Sunday of the year. Except when Christmas comes on a Sunday. Naturally, super bowl=party. Party=hungry men. Hungry men=me making the most out of my double oven. That baby was worth every cent! My go-to party dish is my mother’s brisket: easy, feeds a crowd, and is fantastically delicious. Also, makes great leftover tacos. (aka Monday food) I debated whether to even post this because there is no recipe. Every Texan just knows how to make a brisket. No recipe needed. It’s bred into us. Kinda like our naturally occurring Dr Pepper addiction. But this is too delicious and too easy not to share. Bear with me as I completely make up quantities and steps….
4 tbsp unseasoned meat tenderizer
3 tbsp onion flakes
1/3 C Worcestershire sauce
2 tbsp Liquid smoke
BBQ sauce – for you non-gluten-eaters, make sure it’s GF
Untrimmed brisket – this is important! It should be an enormous slab of meat. If you buy something that says “seasoned” or “market-trimmed” or looks smaller than your leg, you’ve got the wrong one.
1. The night before, lay brisket in large pan, fat side down. I use a disposable aluminum pasta pan (a turkey roasting pan just isn’t big enough) because it makes clean-up easy.
Sprinkle dump ingredients evenly over meat. Again, I completely approximated these measurements. Use your best judgment but know it takes more stuff than you think.
3. Drizzle BBQ sauce across the top (see photo)
4. Cover with aluminum foil and refrigerate overnight.
5. The next morning, place in oven at 275° (don’t remove the foil). Bake for 10 hours. I usually end up adjusting the temp a couple of hours before I’m ready to serve it – up to 350 if I’m in a hurry, down to 200 if I need to buy some time.
6. Remove from oven. The brisket will have made a TON of juice so be mindful that it will be really heavy and sloshy. (hint, hint: this is a Husband job)
7. Trim the fat (it should separate easily) and shred meat. Place shredded meat on serving platter.
8. Add another 1/2 C of BBQ sauce (or more as desired) to shredded meat. Using a gravy separator, filter the juice from the fat and pour over brisket to keep it moist.
I serve on buns for brisket sandwiches, or in burritos, or over rice, etc…
Here is what your brisket should look like the night before. Cover, refrigerate, then cook the next morning.