Brisket Recipe
We recommend you pre-heat the oven to 300*F. Melt 1 full stick of butter (8 TBS) in a sauce pot. Remove the brisket from the cryovac. Place the brisket (Bark Side Up) on a sheet of foil. Baste the entire top of the brisket with the melted butter. Tightly wrap the brisket in foil. Take another sheet of foil and tightly wrap the brisket again. Place the brisket on a sheet tray, in the preheated oven and cook for 2-2 ½ hours until your temperature reaches 165*F. Be careful when removing foil from the brisket. Allow the brisket to rest for 30 minutes prior to serving. Slice finished product against the grain starting from the lean (Flat) side of the brisket.
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Ingredients
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Brisket and Basting
Optional for serving
Method
Preparation
Preheat oven
Preheat the oven to 300°F (150°C). Place a sheet tray or rimmed baking pan on the middle rack so it will be ready to receive the brisket.
Remove the brisket from the refrigerator and keep in its cryovac until ready to unwrap at the work surface. Set a large sheet of heavy-duty aluminum foil on the counter (enough to fully wrap the brisket).
Basting and Wrapping
Melt butter
In a small saucepan over low heat, melt 8 tablespoons (1 full stick) of unsalted butter until just fully liquid. Remove from heat to avoid browning.
Carefully cut open the cryovac and remove the brisket. Place the brisket on the prepared sheet of foil with the bark (the dark seasoned top) facing up and the lean (flat) side towards you.
Using a basting brush or spoon, evenly baste the entire top (bark side) of the brisket with the melted butter. Make sure edges are coated where the fat cap meets the meat so fat renders evenly during heating.
Cooking
Place the double-wrapped brisket on the preheated sheet tray and put it in the oven on the middle rack.
Cook for 2 to 2 1/2 hours, or until the internal temperature of the brisket (measured with an instant-read thermometer inserted into the thickest part of the flat) reaches 165°F (74°C). Start checking temperature at the 2-hour mark to avoid overcooking.
When removing the brisket from the oven, use oven mitts and be careful — the foil and juices will be very hot. Place the wrapped brisket on a heatproof surface.
Resting and Finishing
Allow the brisket to rest, still wrapped, for 30 minutes. Resting lets the juices redistribute and the temperature even out.
After resting, carefully unwrap the foil — open away from your face to avoid steam burns. Reserve any accumulated juices for serving or to baste sliced brisket if desired.
Using a sharp slicing knife, identify the grain of the meat. Starting from the lean (flat) side, slice the brisket thinly against the grain for tender slices. If desired, season slices with additional kosher salt and freshly ground black pepper and serve with barbecue sauce on the side.