Beef Brisket and Gravy
-Cracked Black Pepper
The amounts that you use really depends on the size of your brisket. You just can't mess this up, so let me give you a couple of cooking methods.
CROCKPOT METHOD (Best for a small brisket)
-Put the brisket fat side down in the crockpot.
-Liberally pour Worstershire sauce over the entire brisket.
-Liberally sprinkle garlic powder, then salt, then pepper over entire brisket.
-Flip your brisket over, fat side up and repeat the last step.
-Try to get the brisket as flat as possible in the bottom of the crockpot.
-Put the lid on and cook on low for 8 hours or on high for 4 hours.
-Don't open the lid. Brisket should be fork tender. If not cook a little longer, sampling whenever possible.
COOKING BAG -OVEN METHOD
-Place a large cooking bag in a roasting pan. DO NOT CUT SLITS IN THE BAG YET!
-Put your brisket in the bag flat.
-Pour Worstershire sauce liberally on fat side.
-Sprinkle liberally with Garlic powder, salt & pepper.
-Flip bag with the brisket inside over and repeat the last step.
-Close the bag with the tie provided and flip the brisket over so it can now cook with the fat side up. (Make sure that the meat is flat in the bag. Briskets are usually packaged folded over and need to be cooked opened all the way)
- This makes the most delicious gravy (or au jus) ever. Now you need to put a couple of slits in your cooking bag, make them in the top center so the juice stays in the bag.
-Cook low and slow in a 250 degree oven for 8 hrs or at 300 degrees for 6 hours
The texture is different than a BBQ brisket. It should be fork tender. I serve it with creamy mashed potatoes and the gravy the brisket makes!
Pairs Well With
Nothing is as good as Pawpaw's smoked Brisket, but what do you do when someone steals your meat right off the smoker? Lock the doors and cook it in the house!