Slow Roasted Brisket Recipe

"I have tried a number of brisket recipes and this one is consistently the best. We like Gator Brand seasoning for this . Adapted from Americas Test Kitchen/Cooks Country. Make sure you rest the brisket before cutting- and using an electric knife is a must if you want thin sliced brisket, cut against the grain. Thicker, FATTY brisket is best. A thin cut brisket will cook in less time and may not be as mouth watering."

Step by Step Method

Step 1

Mix all of the rub seasonings well in a small bowl and set aside.

Step 2

Preheat oven to 275F.

Step 3

Rub dry rub all over brisket and poke holes all over the fatty part with a fork.

Step 4

Place half of bacon going crosswise in a broiler safe 9 by 13-inch pan, put brisket fat side down on top of bacon, then lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides. Cover pan tightly with foil and place in oven for 4 hours -turn off the oven.

Step 5

Take pan out of oven, flip brisket over, fat side up then replace foil and return to oven for 1 hour.

Step 6

After the hour is up, pour the accumulated juices from brisket into large measuring cup.

Step 7

Remove bacon from brisket and chop into pieces, then cook bacon in a pan over medium heat for about until fat has rendered.

Step 8

Add onion and cook until softened, add vinegar and brown sugar, simmer until reduced to a syrupy consistency.

Step 9

Skim fat from accumulated juices ( or use a fat separator) and add chicken broth to make a total of 3 cups.

Step 10

Add to mixture in saucepan and reduce down to 3 cups, take off heat and add ketchup.

Step 11

Mix well and strain , add the BBQ seasoning to taste.

Step 12

Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp.

Step 13

Remove the Brisket from the oven and let it sit for at least 20 minutes before using an electric knife to slice against the grain.

Slow Roasted Brisket

Ingredients

Nutritional