Wednesday, June 01, 2011
Trey's Not-So-Secret Brisket Recipe
My good friend, Blair, gave me this recipe for one of our annual church Progressive Dinners. It was soooo good, it's what we do EVERY time now! You gotta try it!
Any size brisket (the bigger, the better....you'll want to have lots of leftovers for those sandwiches. Trust me!)
16 oz Lowry's Seasoned Salt
8 oz Cavender's Greek Seasoning (yellow can)
1 tablespoon Meat Tenderizer
1 tablespoon Black Pepper
Combine all dry ingredients thoroughly. Return as much as will fit back into the Lowry's bottle. Label (w/ Sharpie) "BRISKET" on the Lowry's bottle. Put remaining powder into something suitable and use up first.
Preheat oven to 320* F.
Using trimmed brisket is fine, but the fat layer on an untrimmed will add flavor and juiciness.
Coat brisket heavily on both sides...don't be shy. Wrap brisket tightly in heavy duty foil, fat side up. Needs to be liquid tight. Cook in 9 x 13 pan. Bigger brisket equals bigger pan.
Depending on size of brisket, cook 5-7 hours. Longer time = tenderness. Unless it's a tiny brisket...I say go for at least 7-8 hours.
Remove brisket from oven and increase oven temp to 425*. Carefully, poke holes in bottom of foil and drain all juice into a saucepan. Open foil and sprinkle some more seasoning on top. Rewrap and put back into oven.
Cook one more hour and then let rest on counter for 30 minutes before slicing.
Gravy: Add water to the juices until desired saltiness. Dissolve some cornstarch in a small glass of cold water...just enough to make a runny paste. Bring juices to a boil and add cornstarch. Stir constantly until thick and bubbly.
When slicing, use a very sharp, non-seraded knife...and slice against the grain.
Serve with your favorite brisket sides. We like mashed potatoes (for the gravy, of course), a green salad, and our homemade rolls.
With the yummy leftovers, make a sandwich with a little mayo...oh. my. goodness!