Sunday, September 2, 2007

Roast Beef Brisket

Yummy! Pure country brisket for Sunday lunch today! So yummy and so easy! Just look for beef brisket at the grocery store and then you can either cook it overnight or in the morning (which is what we did) and have it for lunch. At least 6 1/2 hours at 180* degrees. You don't need to use any seasonings. And then we usually just use nice sesame seed buns with pickles and onions and some of our favorite barbecue sauce. The meet is so tender! You have to try!

Beef Brisket
Recipe courtesy Butch Lupinetti, BBQ Pit Master
Show: Throwdown with Bobby Flay
Episode: BBQ

1 (6 to 8-pound) beef brisket
1 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)
Preheat the oven or smoker to 225 degrees F.
Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. Remove the meat from the oven or smoker and wrap in a double layer of aluminum foil to seal in the juices. Turn the foiled meat upside down and place it back in the oven or smoker for 1 more hour. Remove and let the meat rest for 20 minutes. Slice in 1/4-inch thick slices.

Serve with jalapeno peppers and/or onions on a bun or in a soft flour tortilla shell with fajita seasoning and sauce.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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