Smoked or oven roasted, a brisket is simple!
Everyone loves a good brisket. You can feed a ton of people, or you can turn leftovers into SO many different cool meals over the next few days that you might not want to invite ANYONE!
The most common brisket cooking method is smoking (or in Texas, they just called this barbecuing). Its popular and absolutely melt in your mouth delicious! But not everyone has a smoker, so cooking a brisket in the oven or on a regular grill can also be a great option. If you look below, we’ve included a recipe to cook brisket both ways, so you can enjoy a HRB brisket feast anytime!
Smoked Beef Brisket
When you want to show off, just a little bit, but really don’t put in a lot of work while doing it.
Ingredients/Tools:
1 Hale Ranch Beef brisket (usually 10-11lb)
1/4 to 1/2 cup fresh cracked black pepper
1/4 to 1/3 cup kosher coarse salt (do not use table salt or any fine salt)
Waxless butcher paper or tin foil
1-2 old, clean towels
1 cooler or ice chest big enough for the brisket and towels
Temperature probe
Instructions:
Dry off the brisket with paper towel and trim the fat cap.
Cover the entire brisket liberally with salt and pepper. Don’t skimp out here.
Place the brisket on the smoker fat side up at 225F until temperature probes reach 165F in the thickets part of the brisket.
Pull the brisket off, and wrap in waxless butcher paper or tin foil, and place back on the grill.
Remove the brisket from the grill when the tempurature probes reach 205F in the thickest part of the brisket.
Leave the meat in the butcher paper, and wrap in towels. Place it in a preheated* cooler or ice chest for one hour.
Pull out, slice and serve!
*approximately one hour before you will need the cooler, fill it half full with hot water and close the lid; empty and dry it out immediately before placing towels and brisket inside.
Please note that smoking times differ between smokers and the size of the brisket, but this recipe takes at least 8h to cook, and can often be as many as 12h. It’s very important to use a temperature probe!
Oven Roasted Brisket
No smoker? No problem! Your house is going to smell amazing, and you’ll have everyone drooling by dinner time.
Ingredients/Tools:
1 Hale Ranch Beef brisket (usually 10-11lb)
1 cup fresh cracked black pepper
1 cup kosher salt
Waxless butcher paper or tin foil
Temperature probe
Instructions:
Preheat the oven to 225F.
Dry off the brisket with paper towel and trim the fat cap.
Cover the entire brisket liberally with salt and pepper. Don’t skimp out here.
Place the brisket on a baking tray and place in the oven. If you have a large enough roaster with a rack, you could also use that.
Cook until the internal tempurature is 175F.
Remove and wrap in waxless butcher paper or tinfoil.
Place the brisket back on the tray UPSIDE DOWN, and place back in the oven.
Remove the brisket after internal tempurature hits 200F. Let it rest on the counter inside the foil or paper for 45 minutes. You may place a towel over it while it rests.
Slice and serve!
Please note that cooking times may vary based on size of the brisket, but this recipe takes at least 8h to cook, and can often be as many as 12h. It’s very important to use a temperature probe!
