Brisket

Servings: 12 people

Delicious and juicy brisket (beef brisket). This will leave your guests in awe. Slow-cooked with lots of love.

Author: Per Asmussen

Course: Dinner

Cuisine: American

Keyword: beef, Dinner, Food For Guests, Grill, meat, usa

Prep Time: 1 12

Cook Time: 18

Take a pot and add water, salt, sugar, bay leaves, and peppercorns.
Bring the brine to a boil.
Remove the pot from the heat.
The brine must cool completely before use, so we will now move on to trimming our brisket.

Remove the packaging from your brisket and rinse it under cold water.
Place the meat on the cutting board with the top side down (the side with the thickest fat cap).
Take a very sharp and thin fillet or boning knife.
The meat is shaped with a flat end and a pointed end.
On the pointed end, you will see a large, crescent-shaped piece of fat. Slip your fingers under this piece and slice it off first. Be careful and remove rather too little than too much at a time!
Then remove the remaining "silver skin" and fat nodules.
Also, trim the corners to make them more rounded.
Now turn the meat over with the top side (the thick fat cap) up and the now trimmed side down.
Trim the entire top side down to a thickness of ½ to 1 centimeter of fat.
Don't be alarmed by the large amount you actually end up removing - I removed 1-1.5 kilos of fat from my brisket.
Also, read a detailed guide to trimming here.

Take a large bowl and add all the spices.
Mix together with a spoon.
Take the now brined brisket out of the fridge.
Place the meat on a baking sheet.
Massage the meat with your dry rub. Use both hands and spread thoroughly over the entire surface of the meat on both top and bottom sides.
Place the meat back in the fridge for 12 hours.

Preheat the oven to 95 degrees Celsius (203 degrees Fahrenheit).
Place the baking sheet with brisket in the oven.
Let the meat roast for 12 hours.
Remove the meat from the oven.
Heat your grill to about 110 degrees Celsius (230 degrees Fahrenheit) (we use a gas grill).
Smoke your brisket with wood chips for 5 hours.
(Optional: I collected the grease, poured it into a tall container, and refrigerated it. When cooled, the fat rises to the top. Scrape off the fat and reduce the mixture to a delicious, thick barbecue sauce. It can, for example, replace Sweet Baby Ray's sauce in this brisket burger I made a few days later. If you plan to make a pulled beef burger, you can also shred the meat right away and mix it with the grease - without pouring it into a container first.)
Next, wrap the meat in parchment paper.
Let the meat rest for 60 minutes so the juices redistribute.
Slice the delicious brisket and serve. Enjoy!