There are just 3 things you need to know about Earl.
1- He is my best friend’s Dad
2- He makes hands down the best brisket
3- He shared his recipe with me and now I’m going to share it with you.
Why be selfish with a recipe which can only be described as love on a plate?
Brisket is a cut of meat from the breast or lower chest of a cow. This area supports 60% of a cows body weight and is comprised of a lot of muscle which tends to be a tougher cut of meat. If cooked properly however, it will become so tender you could cut it using the light pressure of a fork.
This is an easy process but definitely takes some preparation and time, I promise it is worth the 2 days and the labor of love you put into it.
Put on your boots and cowboy hat and let’s get this started TEXAS style!
You will need: 1-2 briskets (I typically plan for 1/3 pound per person) 30 people=10 pounds brisket. This marinade recipe is based on 10 pounds of brisket.
Marinade: 1 can beer, 1/3 cup Worcestershire, 1/3 cup soy sauce, 1/3 cup hot sauce (Louisiana, Cholula, Tapatio, etc.) 2 cups BBQ sauce, 4-5 T Montreal steak seasoning, and 4 T garlic powder.
*** Disclaimer- NOT ALL BBQ SAUCES ARE CREATED EQUAL*** Make sure you take the time to find one you like. My favorites are Sweet Baby Ray’s Original and Stubb’s Original.
Start by rubbing the dry ingredients into the beef.
Then pour on one liquid ingredient at a time until each one is well distributed over your beautiful meat canvas.
You can put it directly into the oven or you can let the meat marinade in the fridge for a few hours or even overnight. Set the oven temperature to 250 degrees and cook meat for 10 hours, covered with aluminum foil.
Pour the left over broth into a jar, re-cover the beef, and put in the freezer for an hour or two. This will allow the fatty parts of the beef to harden, which makes for easy removal. Use a carving knife to remove the fat. You aren’t going to get every bit of fat, which is good. A little fat adds flavor during the second round of cooking. After the majority of the fat is removed, slice the brisket into 1/3 inch slices. If you try to slice the beef before freezing it will shred, which I try to avoid.
Pour a cup of the broth back over the sliced pieces and add another cup (or 2 if you like it saucy) of BBQ sauce. Refrigerate the meat until 3 hours before you plan to serve. Reheat the brisket for 1 hour at 350 degrees and then up to an additional 2 hours at 225 degrees. (Keep brisket covered with foil during the cooking process)
Thanks Earl for sharing the love, now go share the love with your friends and family. Isn’t that, after all, what BBQ’s are all about?
Earl's Mouthwatering Beef Brisket
- 10 pounds beef brisket
- 1 can beer
- 3-4 cups BBQ sauce
- 1 can beer
- 1/3 cup Worcestershire
- 1/3 cup soy sauce
- 1/3 cup hot sauce
- 4-5 T Montreal steak seasoning
- 4 T garlic powder or garlic salt if you like it salty, I feel like the soy sauce gives the beef plenty of salt
- Rub dry ingredients into the beef
- Place brisket into a roasting pan
- Pour 2 cups of the BBQ sauce evenly over the brisket
- Add soy sauce, Worcestershire sauce, hot sauce, and beer evenly over the beef
- Cover with foil and bake at 275 for 10 hours
- Remove foil and drain broth into a jar or pitcher
- Put foil back on and put the brisket into the freezer for 1.5-2 hours
- Remove beef from freezer and slice off the layer of fat
- Slice into 1/3 inch slices while still very cold.
- Pour 1 cup of broth back over the brisket and add 1-2 cups BBQ sauce over the sliced brisket
- Refrigerate until 3 hours before you wish to serve
- Bake at 350 degrees for 1 hours then at 225 for up to 2 more hours.
- Serve with your favorite southern sides!