How To make Brisket Of Beef

Slow Cooker Beef Brisket with BBQ Sauce

This is the stuff food dreams are made of! Tender juicy slow cooked beef brisket smothered in a homemade BBQ sauce.

Simple Beef Brisket | Gordon Ramsay

Inexpensive and incredibly simple to make, this slow roast beef brisket recipe gives you tender, succulent, melt in the mouth meat that works with a variety of sides. Gordon recommends tangy piccalilli.

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Cooking a Brisket Like a Steak

Why is a medium rare filet mignon extremely tender and juicy while a medium rare brisket is completely inedible?

On the other hand, how is it possible that a well-done filet mignon is like shoe leather while a “well-done” brisket is melt in your mouth tender?

It comes down to anatomy and what each muscle is used for.

The chest of a cow (brisket) is responsible for supporting 60% of the cows weight. In order to support this constant pressure, brisket is packed with tough connective tissue and collagen. But the beautiful thing about this collagen is that when it finally starts to break down (+160F internal), it turns into melt in your mouth and flavorful gelatin. So while the tough connective tissue might initially seem like a curse, it becomes the exact reason why brisket is so good when prepared properly.

Compare this to filet mignon which absolutely lucked out in terms of responsibility. All it has to do is laterally move the legs (it doesn’t even need to lift them). As a result, it’s the most tender cut on the cow (but also the most boring imo).

In this experiment I focused on the point section of the brisket due to the additional marbling, and used an Asian pear based marinade to help tenderize (be careful with how much you use it can make meat mushy). To cook it I alternated between high direct and indirect heat and got the internal temp up to 203F in about 1/10th the time it would normally take to smoke a brisket. The texture was nothing like a tender slow smoked brisket, but the flavor was on point and it turned out surprisingly good!

It’s also important to note that this was an Australian wagyu brisket. But in my experience, a highly marbled USDA prime brisket is very similar in terms of quality/marbling, so if you’re in the US, that is what I would use if you attempt to recreate this!

Thank you Andy @andy_cooks and Carrara ( for the Wagyu beef!
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Smoked Texas Brisket Recipe - Confit Brisket

Thank you for watching my smoked Texas brisket recipe. On this video, I took an E3 Meat Company brisket and smoked it Texas style using some SPG. Once the brisket was smoked, I rested/held the brisket in some wagyu beef tallow for 10 hours! This is by far one of the most flavorful briskets I've ever smoked. The flavor of this E3 Meat Co brisket was so beefy and the beef tallow took the flavors to a whole new level. This is a must try recipe.
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Oven Baked Beef Brisket Made Easy and Simple

Our oven baked brisket is simple, easy, and great for the Holidays. I find it is an excellent alternative to turkey which often I get tired of. It is a basic combination of of spices and vegetables. Cooked low and slow the outcome is out of this world. Everyone will love this brisket.

Give it a try and let us know what you think.

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Anyone Can Make This 24 Hour OVEN Brisket (Surprising Results)

Brisket is one of my favorite cuts of beef and with a little patience and some techniques taken from the savvy culinary world of smoking meats you can end up with the most amazing melt-in-your-mouth brisket cooked 100% in your oven at home.

Video edited by: nomaeditz@gmail.com

Brisket Direction:
1. trim your brisket all the way around leaving a 1/4-1/3 inch layer of fat.
2. season your brisket with desired seasoning (rosemary salt recipe below)
3. bake your brisket at 250 f (120 c) until it reaches around 160 f (71 c)
4. wrap your brisket in butchers paper that's been brushed with beef tallow and return
to the oven at 250 f (120 c) until it reaches 203 f (95 c)
5. remove the brisket from the oven and perform doneness tests until finally resting the brisket down
until it hits 160-170 f (71-76 c)
6. set your oven as low as it goes to match the temperate of the brisket at 160-170 f (71-76 c) and
place your brisket back into the warm oven for 10-12 hours
7. remove the brisket from the oven and let cool down to 150 f (65 c) before slicing and serving

Rosemary salt video

Rosemary salt recipe:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs of sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested

Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams of fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest

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