Brisket Full Pound Recipe

Name: Treehouse BBQs Brisket Full Pound Recipe
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb beef brisket (trimmed, whole flat/point, about 1 lb); 1 tbs kosher salt; 1 tsp coarsely ground black pepper; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp onion powder; 1 tbs brown sugar (lightly packed); 1 tsp vegetable or canola oil; 1 cup beef broth (low-sodium preferred); 2 tbs apple cider vinegar; 1 tbs Worcestershire sauce; 1 tsp yellow mustard; 1 tbs tomato paste; 1 piece bay leaf; 2 cloves garlic cloves (crushed); 1 tsp butter; 1 tbs fresh parsley (chopped); 2 tbs optional: barbecue sauce

Inspired by Treehouse BBQ

Time2h 45m

Serves2

Make Brisket Full Pound Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Brisket

1 lb beef brisket (trimmed, whole flat/point, about 1 lb)

1 tbs kosher salt

1 tsp coarsely ground black pepper

1 tsp Watkins garlic powder

1 tsp Smoked paprika

1 tsp Onion powder

1 tbs brown sugar (lightly packed)

1 tsp vegetable or canola oil

Braising Liquid & Sauce

1 cup beef broth (low-sodium preferred)

2 tbs Apple cider vinegar

1 tbs Original Worcestershire Sauce

1 tsp yellow mustard

1 tbs tomato paste

1 piece bay leaf

2 cloves garlic cloves (crushed)

Finishing

1 tsp Butter

1 tbs Fresh parsley (chopped)

2 tbs optional: barbecue sauce

Method

Brisket

Prepare and season

Pat the 1 lb brisket dry with paper towels. Trim any excessive hard fat, leaving a thin fat cap for flavor. In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika, onion powder and brown sugar. Rub vegetable oil over the brisket to help the rub adhere, then evenly coat the brisket with the spice mixture on all sides. Let rest at room temperature for 20–30 minutes (or refrigerate up to 12 hours covered).

Sear the brisket

Heat a heavy ovenproof skillet or Dutch oven over medium-high heat until very hot. Add a teaspoon of oil, then place the brisket fat-side down and sear 3–4 minutes until a deep brown crust forms. Turn and sear the other sides 2–3 minutes each. Remove brisket to a plate and reserve pan fond.

Braising Liquid & Sauce

Build the braising liquid

Lower heat to medium. Add crushed garlic to the pan and sauté 30 seconds until fragrant, scraping up browned bits. Stir in tomato paste and cook 30 seconds. Pour in beef broth, apple cider vinegar and Worcestershire sauce, stirring to deglaze and dissolve browned bits. Add yellow mustard and bay leaf and bring mixture to a gentle simmer.

Braise the brisket

Return the brisket to the pan, fat-side up. The liquid should come up about 1/3 to 1/2 of the way up the meat—if needed add a few tablespoons of water. Cover the pan with a tight-fitting lid or foil. Transfer to a preheated oven at 300°F (150°C) and braise for 2 to 2.25 hours, or until the brisket reaches an internal temperature of about 200°F (93°C) and is fork-tender. Check once at the 1-hour mark to ensure liquid remains; add a little more broth or water if necessary.

Finishing

Rest and finish sauce

Remove the brisket to a cutting board and tent loosely with foil. Skim any excess fat from the braising liquid. Place the pan with liquid over medium heat and reduce for 5–8 minutes until slightly thickened. Whisk in butter and chopped parsley; taste and adjust seasoning with salt and pepper. For a sweeter, saucier finish, stir in optional barbecue sauce (2 tbs).

Slice and serve

Slice the brisket thinly against the grain for the most tender results. Spoon some of the reduced braising sauce over the slices and serve remaining sauce on the side. Garnish with additional parsley if desired.