Didn’t take me long to get to making this brisket, now did it?
As my latest poll drew near a close and it was clear Brisket would be the winner, I’m pretty sure Dustin asked me every day when I was going to make it. You see, brisket, Dustin and I go way back. Let me explain…
About 10 years ago, Dustin moved to Texas to live with his dad and to attend his freshman year of college. Meanwhile, I stayed securely in my comfort zone in California.
I visited Dustin for the first time while he lived with his dad and his step-mom in Dallas. This was my first trip to Texas, my first airplane ride on my own, my first time meeting Dustin’s step-mom and…my first brisket. Dustin’s dad and his wife cooked this humongous piece of meat in the oven for what seemed like days, basting it every so often with cans of Bud Light. Looking back, I don’t remember paying too much attention to this would-be-miracle that would later become the best sandwich I’ve ever had.
I couldn’t believe how good this brisket was when I first tried it. It was moist, flavorful and oh-so tender…like nothing I’d ever had before.
But, then, something wonderful happened: I had it as left-overs the next day! During my two-week stay in Dallas, I sometimes stayed home while everyone else went to work or school. And I ate brisket sandwiches.
It was so simple: white bread, sliced cheddar cheese, some mayonnaise and several chunks of brisket. I couldn’t stop myself. I ate sandwich after sandwich. Day after day. It was that good.
Fast forward about 4 or 5 years: Dustin and I were living together back in Central California while we attended — yet some more — college. Did we try time and again to recreate the mastery that was the Texas Beef Brisket? Sure, but with no luck. We tried beer braising, adding barbecue sauce and the like, but no brisket ever turned out to be as good as that Texas brisket.
That was…until now.
[Is anyone else hearing the song, Eye of the Tiger, by Survivor in the background? No? Just me. Oh…well, never mind then.]
Full of hope and excitement about moving to Austin, I added the choice of Brisket to my latest poll. And it won!
The pressure was on now. I knew what I had to do.
This recipe was so good. It’s as close as we have ever gotten to the Texas brisket Dustin and I remember so fondly.
- 2 cups low sodium beef broth
- 1/2 cup Lemon Juice
- 1/4 cup low sodium Soy Sauce
- 4 cloves Chopped Garlic
- 10 pounds Beef Brisket
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Combine first five ingredients in large roasting pan. Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound, about 6-7 hours.
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When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices.
CAn this go in the crock pot as well?
We should make this again and update this post 🙂
Hi,
I just stumbled upon your blog. I bought a brisket, it’s small – 3 pounds. How much of this recipe do I reduce???
Brisket is a breeze…the secret is the sauce. Vinegar based…tomato based…there’s so many! However, if you are from Texas there is only one you need to buy. STUBB’S! They have a Regular and their Spicy is soooo good. Ok, now I’m hungry.
I adore chopped beef sandwiches and was so excited to find this recipe! It was also a pleasant surprise to see it had originated from the Pioneer Woman, as I am from Oklahoma and have recently begun following her blog. Thanks so much for sharing!
Hi, quick question about this recipe, can i take the pan and go strait from the fridge to the oven or should i let things get up to room temperature first?
Great question, Raoul. I took it straight from my fridge into the oven and it turned out beautifully. Since it’s cooking for so long anyway, it doesn’t seem to make a difference. Good luck!
I made this brisket and it did not turn out well at all. Beef consume made it WAY too salty. I love brisket but this recipe did not work well with me.
I’m so sorry it was too salty for you. Bummer! Did you follow everything else in the recipe (i.e. size of brisket, etc.)…I wonder why it came out poorly. Ugh — that’s no good!
Lacey: I’ve never had brisket before. Now I am a BIG fan! Thanks for all these great, easy recipes.
My pleasure, Kathy! Glad you enjoyed the brisket.
Lacey: I’m going to try this over the weekend. Do I need to baste it while it cooks all day?
Hey Kathy! Nope — no basting required. That’s the beauty of leaving the fat layer on it during cooking. Enjoy!
We’re eating a lot less meat these days, both to save money as well as fat & calories but this looks just to die for.
Thanks, Jia!
Oooo, I’ve been looking for a good brisket recipe too. I’ll be trying this. Thanks!
Glad to help out. I hope you like it, Angela!
It looks delicious Lacey. I’d been making mine with a combination soy/Annie’s Sweet & Spicey Barbeque sauce and I’m a bit tired of that. I can’t wait to try this. The key to it all though is the low temperature and long cooking time. And you’re right, the left-overs are even better!
Thanks, Miss Becky. I hope you like it — hard to go wrong with The Pioneer Woman, though. Gotta love the left-overs! 🙂 Thanks for sharing!
Lacey, this beef brisket looks delicious, soft and absolutely perfect. If I only could have a bite of this sandwich 🙂 Happy New Year to you and yours.
Thanks, Juliana! There’s always an extra sandwich here for you 🙂
Never made a brisket before, but this sounds so good. Curious…what do think about doing this in the crock pot?
Hi Katherine! Though I have never tried making brisket in a crock pot, it should work wonderfully because a crock pot, like a long, low-temperature oven, will break down the connective tissue in the meat and make it nice and tender. Only problem I would see would be finding a piece small enough to fit in a crock pot. Otherwise, it should still turn out great. If you try it, I’d love to know what you think.