For all the real men out there who decided not to watch the Giants last game of the season today, here's to one of the best meals I've ever made (according to my wife!). Slow & low baby!
Six hour Slow Cooked Beef Brisket
- 1 4-5 lb brisket
- 1-2 bottles of your choice of barbecue sauce
- 1/2 bottle of Heinz Ketchup
- 2 packets of Lipton onion soup/dip mix
- couple tablespoons of your preferred hot sauce
- Tsp of garlic powder
- Tsp of onion powder
- Tsp of Paprika
- Tablespoon of Oil
- Tablespoon of Canola or Vegetable oil (for use in pan to sear)
- Salt & Pepper
Using your hands rub brisket on both sides with salt, pepper, paprika & olive oil.
Next preheat a large cast iron pan (I prefer Le Creuset) on high heat with your vegetable/canola oil until it begins to get smokey. Turning once sear both sides of brisket until the meat forms a brown crust (about 3 minutes on each side).
While meat is searing combine Ketchup, BBQ sauce, Hot sauce, garlic & onion powder, & Lipton onion mix into a bowl and combine. Mix well.
Preheat over to 250-300 degrees.
Add approximately 2-3 cups of water to sauce and pour into pot with brisket. Sauce mixture should almost come to the top of the brisket.
Once complete put the lid on the pot and stick into the oven. Cook meat for about 5-6 hours checking periodically to make sure liquid has not reduced all the way. In the event it requires more liquid just add some water.
Go watch football....
6 hours later....
Remove from oven and carefully pull brisket from pot and lay to rest on a separate plate. Cover with tin foil for 15-20 minutes. Brisket will continue to cook while resting.
At the same time heat remaining liquid over medium heat on your stove top. Once liquid begins to boil turn heat down to a simmer to reduce. You'll want to save the sauce as once the brisket is sliced it will be added back into barbecue sauce to re flavor.
Once cool slice brisket against the grain and put back into sauce.
Serve and enjoy!