How to roast beef brisket with a little more elbow grease: 4 tricks from a master’s apprentice
The best part about this article is that it’s not an exhaustive list of the best things to do with beef briskets.
I’m including the best tips from an experienced, knowledgeable butcher who’s been doing it for over 30 years, and it’s only the tip of the iceberg.
Here are the four tricks I learned from my master butcher, which I hope you’ll use.
When in doubt, let the brisket rest for two hours.
If you want to make sure it’s tender, remove it from the grill for two to three hours before roasting.
When roasting, make sure you cut the briskets lengthwise.
The briskets are tough, so if you cut them into long strips, you’ll get a little less tender brisket than if you just cut the meat straight into small pieces.
Cook briskets on the stovetop for five minutes, then let them cool on a rack to cool completely before roastering.
Use your hands to pull the briskettes apart.
It’s easy to miss something, but make sure to pull them apart so they’re evenly coated in the fat.
If the meat is too thin, slice it into 1-inch pieces to give it some flavor.
If your brisket is too fatty, you can skip this step.
If it’s too dry, use a toothpick or the back of a spoon to pierce through the meat.
If brisket isn’t too moist, you might need to add a bit more water.
I usually leave it at room temperature for 20 minutes to 1 hour, and then add another tablespoon of water.
You might want to add salt, pepper, and garlic powder to the meat before roiling.
If there’s too much salt, add a teaspoon or two.
You can also add more liquid, but this will make the meat taste more dry.
Don’t forget to rinse the meat a few times after roasting so it doesn’t become a bit soggy.
If roasting beef briskett, don’t forget the onions.
They’re optional, but I love adding them to the recipe as a garnish.