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Cooking Brisket

Cooking Brisket

Flavor: 4 Out Of 5

Alternative Names: Brisket Flat, First Cut, Flat Cut, Brisket Point, Second Cut

The oven brisket pot roast is a cheap cut that weighs about 12-14 lbs. which most meat shops usually cut into two. The brisket actually consists of two muscles, the larger leaner flat weighs about 7-8 lbs and the second is a smaller, fattier cut weighing about 4-5lbs.

The triangular second cut lies over the first cut, it is attached to the first cut by a large layer of fat. The second cut also called the point cut is thicker and contains more fat, which means the meat is juicier and more tender making for the best brisket recipe when pot roasted slow on a low temperature.

Cooking Instructions

How To Cook Brisket

1. Adjust oven rack to the middle position and heat oven to 300 degrees. Season the brisket generously with salt and pepper.

2. In a dutch oven or stock pot heat 2 tablespoons of oil on medium high heat, sear both sides about 4-5 minutes. Remove the brisket from the pot to a plate.

3. Reduce the heat to medium, add 2 tablespoons of brown sugar, chopped onions, celery, garlic or any of your favorite seasonings, stirring, until beginning to brown, 7-8 minutes. Stir in a 1/4 cup of liquid(such as beef or chicken broth, red wine, soup, canned tomatoes, water or any combination of these) scraping the bottom of pan with spoon to loosen browned bits.

4. Return brisket back to pot and add enough liquid to cover the brisket. Cover with lid, bring to a simmer over medium heat and then transfer pot to the oven.

5. Cooking brisket in the oven, turning every 30-40 minutes for 3-4 hours, until fully tender and a meat fork slices easily in and out of the meat.

6. Transfer from the pot, tent with foil 15-20 minutes before you slice the brisket thinly across the grain. Season the sauce with salt and pepper, add 1 tablespoon of cider vinegar to taste if you wish and spoon the sauce over the meat.

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