Perfectly Tender 16-Hour Smoky Brisket
Experience the joy of perfectly tender and smoky brisket, cooked low and slow for 16 hours. This recipe is a family treasure, known for turning simple beef brisket into a mouthwatering delicacy that's infused with rich, smoky flavors. Ideal for large gatherings, this is the ultimate crowd-pleaser. Serve it as is, or get creative with wraps or sandwiches. The long cooking time allows the brisket to become melt-in-your-mouth tender, making it a dish you, your family, and friends will love to savor. Plus, the smell that permeates your home all night long as it cooks low and slow is simply divine!
15
Servings
682
Calories
4
Ingredients
Ingredients
mesquite liquid smoke
1/4-1/3 cup (measured)
chicken broth
14 ounce can (opened)
beef brisket
6-8 lbs (trimmed well)
garlic pepper seasoning
2-3 tablespoons (measured)
Instructions
1
Preheat your oven to 200°F (93°C). It's crucial to maintain this low temperature for optimal tenderness.
2
Carefully trim any excess fat from the brisket, ensuring it's well-prepared for seasoning.
3
Generously rub the garlic pepper seasoning evenly over all sides of the brisket.
4
Line a roasting pan with heavy-duty aluminum foil, making sure there's enough to enclose the brisket thoroughly.
5
Place the seasoned brisket inside the prepared pan.
6
Pour the can of chicken broth and mesquite liquid smoke over the brisket, ensuring it’s well coated with the liquids.
7
Fold the foil to create a tight seal around the brisket, making sure it resembles an envelope. This helps keep the moisture in, crucial for a tender result.
8
Place the pan in the preheated oven and let it cook, undisturbed, for 16 hours. This slow cooking allows the flavors to meld, and the beef to become fall-apart tender.
9
Once cooked, carefully remove the brisket from the oven, taking care when unsealing the foil to avoid the hot steam.
10
Let the brisket rest for a few minutes before slicing it against the grain for the best texture.
11
Serve as desired, whether in wraps with flour tortillas, sour cream, lettuce, purple onion, and cheese, or simply enjoy it as it is. Don't forget to use the juices as a dip or to soak bread for an irresistible gravy sandwich.
Nutrition Information
51.2 g
Fat
2.1 g
Carbs
54.4 g
Protein
0 g
Fiber
0 g
Sugar
400 mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
How long does it take to cook this brisket?
The brisket requires a slow cooking time of 16 hours to ensure it becomes perfectly tender.
What temperature should the oven be set to?
The oven should be preheated and maintained at a low temperature of 200°F (93°C).
What size of brisket is recommended for this recipe?
This recipe calls for a beef brisket weighing between 6 to 8 pounds.
How many people does this recipe serve?
This recipe is designed to serve approximately 15 people, making it ideal for large gatherings.
What type of seasoning is used for the rub?
The brisket is seasoned with 2 to 3 tablespoons of garlic pepper seasoning.
What kind of liquid smoke is best for this recipe?
Mesquite liquid smoke is recommended to achieve the specific rich, smoky flavor of this dish.
How much liquid smoke should I use?
You should use between 1/4 and 1/3 cup of mesquite liquid smoke.
Should the fat be removed from the brisket before cooking?
Yes, you should carefully trim any excess fat from the brisket before applying the seasoning.
How should the roasting pan be prepared?
Line the roasting pan with heavy-duty aluminum foil, ensuring there is enough to completely enclose the brisket.
What is the best way to seal the brisket for cooking?
Fold the foil to create a tight 'envelope' seal around the meat to lock in moisture during the long cooking process.
Can I check on the brisket while it is in the oven?
It is best to let the brisket cook undisturbed for the full 16 hours to allow the flavors to meld and the meat to tenderize.
How should the brisket be sliced after cooking?
For the best texture, always slice the brisket against the grain.
What type of broth is used in this recipe?
A 14-ounce can of chicken broth is poured over the brisket to provide moisture and flavor.
What are some suggested toppings for brisket wraps?
Suggested toppings include sour cream, lettuce, purple onion, and cheese, served in flour tortillas.
Can I use the leftover cooking juices?
Yes, the juices can be used as a dip or to soak bread for an irresistible gravy sandwich.
What are the nutritional facts for one serving?
Each serving contains approximately 682 calories, 51.2g of fat, and 54.4g of protein.
Is this brisket recipe low in carbohydrates?
Yes, this recipe is very low in carbs, containing only 2.1g of carbohydrates per serving.
How much sodium is in each serving?
There is approximately 400 mg of sodium per serving.
Does this recipe contain any sugar?
No, this recipe contains 0g of sugar.
Is there any fiber in this dish?
No, the fiber content for this brisket recipe is 0g.
What makes this brisket 'melt-in-your-mouth' tender?
The combination of a very low cooking temperature (200°F) and a long 16-hour duration allows the connective tissues to break down completely.
Is this a traditional American recipe?
Yes, it is tagged as American comfort food and is a classic style of slow-cooked brisket.
Can this be prepared in a standard home oven?
Yes, a standard oven capable of maintaining a low 200°F temperature is all that is required.
Do I need to sear the meat before putting it in the oven?
No, this recipe does not require searing; the flavor comes from the long, slow smoke infusion in the foil packet.
How should I handle the brisket when taking it out of the oven?
Be very careful when unsealing the foil to avoid being burned by the hot steam that has built up inside.
Is it necessary to let the meat rest?
Yes, let the brisket rest for a few minutes before slicing to allow the juices to redistribute.
What is the primary benefit of using heavy-duty aluminum foil?
Heavy-duty foil is less likely to tear, ensuring a tight seal that prevents moisture and steam from escaping.
Can this recipe be used for sandwiches?
Absolutely, it is highly recommended for sandwiches, especially when using the pan juices to soak the bread.
Is this recipe considered difficult to make?
No, the preparation is very simple; it mostly requires patience during the long cooking time.
What kind of flavor profile can I expect?
Expect a savory, garlicky, and deeply smoky flavor with a very tender, fall-apart texture.