Braised Brisket Recipe (2024)

FAQs

How long should you braise a brisket? ›

Add thyme and bay leaves to roasting pan and cover well with foil. Set oven to 300°F (150°C) and cook brisket on middle rack until fork-tender, 3 to 4 hours.

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

It can be broth, wine, beer, or any other flavorful liquid. The broth is a good all-purpose liquid, as it is flavorful and adds moisture to the meat. Wine can also be used, and it will add a deep flavor to the braised dish.

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it.

Low and Slow

On the other hand, if you cook it too long, the result is dry meat. The fall-apart goodness of this delicious meat is worth every hour. “Low and slow” is the cooking mantra for braised brisket with an oven temperature of 325°F. Allow about 1 hour of cooking time per pound of brisket.

Ask almost any contestant on the competition barbecue circuit, including Traeger's own Chad Ward, whether to cook a brisket fat side up or down, and you will likely get the same unanimous answer: fat side down.

A good braising pot must also have a tight-fitting lid. The lid must trap the steam from the liquid because that steam cooks the meat not submerged in liquid. If the pot you are using does not have a tight-fitting lid, cover the pot with aluminum foil first and then place the lid on top.

Sprinkle salt and pepper over your meat the night before you braise (or at least an hour ahead) to ensure the cut seeps up the flavor. Chilling the meat uncovered in the fridge also helps dry out the surface, which will result in a better sear.

Brisket contains a lot of connective tissue, which can make it tough. The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.

Why is my beef brisket not falling apart? ›

A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday roast or Christmas dinner. To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

You could pull it at 190°F, but some say that as high as 200°F is the tender, moist sweet spot for braised brisket! Check with your thermometer, yes, but also just look at the meat. You want tender tender tender, but (especially if you're using the first cut) you also want to be sure the meat doesn't dry out.

It will take about 1 1/2 to 3 hours to become fork-tender. As soon as it's fork-tender, it's done. Cooking any longer will dry out the meat. With braising, just a little effort yields amazing results.

Can you overcook brisket in a slow cooker? Cooking the brisket for too long can result in a lackluster texture and flavor. Make sure to check on the brisket starting at seven hours to see how it's progressing. Cooking it longer (such as 10 hours) will not necessarily result in better meat.

Yes, even though you're cooking the meat in liquid, it can come out dry because all the fat in the marbling will render out if it's left to cook too long. You also don't want the meat to completely fall apart when you remove it from the oven or slow cooker.