Slow Roasted Beef Brisket Recipe (Super tender!) - Chef Savvy (2024)

FAQs

Slow Roasted Beef Brisket Recipe (Super tender!) - Chef Savvy? ›

I roast my brisket with a mixture of carrots, celery, and onion. I also added a couple of garlic cloves for flavor. As for liquid I used beef broth, red wine and a touch of Worcestershire sauce. The beef brisket gets roasted in the oven on low heat for 3-4 hours or until tender.

When placing your meat, make sure the fattest side is facing upward. You want to do this so that the fat can dribble down over the meat to keep a brisket moist and juicy for longer.

Once your smoker is maintaining 200 degrees, you are ready to place the brisket in the smoker. Place the brisket directly on the smoker grate with the fat side down. Maintain 200°F throughout and keep the smoke going for at least 6 hours if you are not using a stick burner.

Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours). Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing.

The secret to serving a tender and yet lean brisket is cooking it in two stages. First, cook it covered, with broth and seasonings, at a low temperature for a long time. Then cool the meat for several hours or overnight.

Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork.

I think the sweet spot for brisket is 225-250°F. This low temperature allows the brisket to render nice and slowly while having enough time to absorb all that smoke flavor.

The next day, preheat the oven to 250°F. Remove the brisket from the fridge and uncover. Sprinkle it with the remaining seasonings, then cover it with foil again and place it in the oven to roast for 5-6 hours (plan on approximately 1 hour per pound of meat).

Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart. You should be able to slice it into pieces that can just hold together, requiring a little pull to come apart.

All brisket, no matter which cut you choose, is a tough cut of meat that needs to be cooked low and slow: think oven, slow cooker or indirect heat on a grill.

Should brisket be fat side up or down? ›

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat. Several things can affect this time such as actual meat thickness, wind, temperature and how often you open the door of the smoker.

That means that they smoke the brisket with a medium temperature, then on a very high temperature for a short period and then steam it for the last 10 degrees over a very long period of time.

There is no magic number for when briskets are done. I've had briskets be done anywhere from 200° – 208°. What are you looking for is for it to feel done.

Wrapping the brisket at this stage also helps keep it moist and tender by trapping the juices and preventing it from drying out. If you wrap a brisket too early, you may end up with a softer, less textured bark. If you wrap the brisket late, it may take a lot longer to cook.

It doesn't take a time as much as it takes a temperature. When the meat reaches about 225 degrees F it will begin to fall apart. You want to pull a brisket from the smoker anywhere between 195 to 205 in my opinion. It will be plenty tender but maintain its integrity within that range.

Cooking brisket at a relatively low temperature (such as 300F) for a long period of time (6 to 7 hours for a 3 to 4 pound piece of meat) lets the connective tissue break down and the fat melt to keep the meat juicy. This results in very tender brisket.

Wrapping a brisket helps seal in the moisture and juices for the duration of the cooking process, which prevents your meat from drying out in the smoker.

When the brisket reaches an internal temperature of 195°F it should be properly smoked. Depending on the method of smoking, the time can vary. This can take 1 to 1 ½ hours per pound.