Braised Oven BrisketSmoking brisket can be an art form. But what to do when you crave brisket and the winter weather isn't cooperating with your edible needs? Oven braise it. Will your brisket taste the same coming out of an oven as it does out of the smoker? Nope. Not even close. HOWEVER, we've provided a recipe and some helpful tips below to help you achieve brisket-esque results to satisfy your cravings... even in the dead of winter.
BRAISED OVEN BRISKET: - 5-6 lb. "flat" beef brisket - One Vidalia or similar sweet onion cut into thick rings - 2 peeled garlic cloves; peeled & smashed - 1-3 cups beef broth - One-16oz. good lager beer (optional) - 1/4 cup Gusto's Texas Beef rub - 3-4 drops mesquite liquid smoke - Your favorite smoky-flavored BBQ sauce |
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DIRECTIONS:
1. Apply Gusto's Texas beef rub to brisket and set on counter at room temperature for 45-1hr. In the meantime, pre-heat oven to 350F.
2. Place brisket atop a wire rack inside of a roasting pan (make sure to wipe out any excess rub out of the pan before placing in oven) and bake uncovered for one hour. Lower oven temperature to 275F.
3. Place onion rings and smashed garlic on the bottom of the roasting pan. Place brisket on top of the rack. Pour beef broth, beer (if using) and liquid smoke into the bottom of the pan. Liquid total should come 1/3 upside the pan.
4. Cover the pan tightly with heavy duty foil and braise 2-3 hours or until temperature of brisket reaches 190F. *Sometimes you will experience the "Texas stall" even inside of the oven. This usually happens around 165F. Don't panic! Simply return the brisket to the oven until the meat is fork-tender.
5. At this point you can pull the meat out of the oven and allow it to rest on a plate for 15-20 minutes before cutting or, like you would with smoked brisket, wrap the brisket in foil, then wrap it in a kitchen towel and place inside of a small, warmed beverage cooler for up to 4 hours before cutting meat. *Be sure to warm your cooler by quick-rinsing it with very hot water before storing meat!
6. Cutting/slicing the brisket: To get the most out of our brisket, we chopped the meat into small bites and added barbecue sauce to keep the meat moist. You can also opt to thinly slice the meat against the grain for tasty strips of brisket.
TIP! You can use the leftover brisket to add to chili, bbq sandwiches, morning hash, salads or whatever you wish!
1. Apply Gusto's Texas beef rub to brisket and set on counter at room temperature for 45-1hr. In the meantime, pre-heat oven to 350F.
2. Place brisket atop a wire rack inside of a roasting pan (make sure to wipe out any excess rub out of the pan before placing in oven) and bake uncovered for one hour. Lower oven temperature to 275F.
3. Place onion rings and smashed garlic on the bottom of the roasting pan. Place brisket on top of the rack. Pour beef broth, beer (if using) and liquid smoke into the bottom of the pan. Liquid total should come 1/3 upside the pan.
4. Cover the pan tightly with heavy duty foil and braise 2-3 hours or until temperature of brisket reaches 190F. *Sometimes you will experience the "Texas stall" even inside of the oven. This usually happens around 165F. Don't panic! Simply return the brisket to the oven until the meat is fork-tender.
5. At this point you can pull the meat out of the oven and allow it to rest on a plate for 15-20 minutes before cutting or, like you would with smoked brisket, wrap the brisket in foil, then wrap it in a kitchen towel and place inside of a small, warmed beverage cooler for up to 4 hours before cutting meat. *Be sure to warm your cooler by quick-rinsing it with very hot water before storing meat!
6. Cutting/slicing the brisket: To get the most out of our brisket, we chopped the meat into small bites and added barbecue sauce to keep the meat moist. You can also opt to thinly slice the meat against the grain for tasty strips of brisket.
TIP! You can use the leftover brisket to add to chili, bbq sandwiches, morning hash, salads or whatever you wish!
