Sunday, October 9, 2011

day 40 = mom's brisket recommendation

my mom made this brisket for the holidays and highly recommended it. i had bought a kosher brisket at costco and needed to cook it before it went bad. luckily this is a really easy recipe, but the problem is it calls for a 4lb brisket and mine was only 1.2lbs. i didn't realize you needed to adjust the time as much as you did so i overcooked it a little. overall though, it was very tasty!

1. preheat oven to 350
2. mix together in a bowl:
  • 2 tbsp chili powder
  • 1 tbsp salt (if using a kosher brisket, reduce this amount)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp ground black pepper
  • 1 tsp sugar
  • 2 tsp dry mustard
  • 1 bay leaf, crushed
3. in a roasting pan:
  • put a 4lb brisket
  • rub all over with spice rub
  • add hot peppers, optional
  • roast for 1 hour, uncovered
4. reduce oven heat to 275:
  • add 1 1/2 cups beef stock and water until there is 1/2 in the pan
  • cover tightly with foil
  • cook for 3 hours, until fork tender

*for my 1.2lb brisket i cut down the rub ingredients to 1/3 and you only need about 1hr cooking time per each lb (this is where i went wrong). i would cover with foil after about 1/2 hour and check about 30-45 mins later. make sure to cook at 300 instead of 350 for the first 1/2 hour.
the other key here is not to look under the foil once you cover it. make sure it's tight so the heat does not escape.

well i am sure sarah mentioned that the meat was a little over cooked which made it a bit chewy, but it was full of flavor.  i have said it before and i will say it again, i like things with a little heat and this worked out wonderfully.  i could have eaten the whole thing, but sarah kept me from doing so!


  1. Love the new format...a feast for my eyes! I think the spice rub for the brisket would be good on any meat or chicken. Do you have a pumpkin bread recipe? I'm thinking about Alton Brown's with shredded fresh pumpkin & toasted pumpkin seeds. I made the cell/ipod wrist prototype from lobsterfest.

  2. Terrific, I can't wait to see it, you are so crafty :) I do have a pumpkin bread recipe courtesy of my mom. I'll have to make it...

  3. Takes best if made the day before and cooked the next day for about an hour in the juices.