>>HILAH: Howdy dudies!
I'm Hilah, and today on Hilah Cooking, I'm gonna show y'all a Texas Classic: a slow-cooked,
Beef Brisket.
Last week we went to Louie Mueller Barbecue and saw how you do it in real pit smoker.
Today, I'm going to show you how to do it in your over, it's not going to be quite the
same, but it's going to be super delicious, really tender, just a great fall meal that
warms up your house all day and then you come home and you just have this luscious, decadent,
meat.
[Music]
[How To Cook Beef Brisket]
>>HILAH: I have here before me, about an eight pound, whole brisket that I have trimmed out,
like we showed you how to do, or like Wayne showed ME how to do, and then we made a video
about it.
So, check out that video if you need to see how to do that.
Also, uhm, this, you know, this is a big chunk of meat, obviously.
You can buy what's called "split brisket" and that's either going to be split length
wise, or split down the middle, so that you get the point, or the flat end, which is the
leaner end and the point is the fattier, more juicy kind of end.
I prefer to get one that is split length wise so that I get a little bit of both, of the
moist and the lean.
Alright so the first thing, after you trim it, you're going to put together a little
spice mix.
And, you know like most barbecue places that are using a smoker, they just use salt and
pepper, because they have a lot of flavor from the smoke there.
We're going to add more spices just to up the ante a little bit, just because we're
not going to have that smokiness.
Okay, I've got salt and pepper here, I added onion powder.
I'm gonna add some smoked paprika, which is not going to fool anybody.
Nobody is going to think that you actually smoked this, but it adds just a really nice
depth of flavor.
And then, some dried mustard, and I'm going to add a little bit of cayenne pepper so,
you know, I like the spicy!
And we'll just mix all of these together…sprinkle this over and press it in there, flip it.
okay, so, we're done with the hard part.
I've got a pan here, and I put a wrack in the bottom, because a lot of is going to render
off this meat it's pretty fatty cut, even if you trim it, this is gonna keep the meat
from just sitting in the fat, because we don't, unlike carnitas, we don't want this to fry
in fat, we really just want it to back, or roast.
So, just plop this guy in there, with the fat side up, and this fat is going to melt
as it cooks and it's just going to self-baste.
We just need to cover it with some foil, god dangit!
Brb!
Gotta wash up!
[pause]
Okay, just…cover it in foil, real tight.
If you have a roasting pan with a tight lid you could use that too.
Okay, so, we're just going to put this in the oven, 250 degrees, for about seven hours,
so don't do anything to it, just leave it alone for seven hours and we'll check it,
alright.
Okay dudes, remember when I said seven hours?
Well, funny story, it was actually more like fourteen hours, so I was literally one hundred
percent totally wrong.
Uhm, this is honestly the biggest brisket I have ever cooked.
Three or four pound ones will only take seven hours but this one took a really long time.
Once it was done, I took the foil off and let it cook for another hour, umm, uncovered
in the oven, just to get it nice and crusty on the outside, then I had to let it rest
here for maybe like forty five minutes.
So, I'm going to peel it off and show you the thing.
Ta-Da!
So, this is what you're looking for when you're testing it and poking it to see if it's done.
So you want it to be like, see how soft that is?
I'm like, barely touching it.
I'm just giving it a little bit of pressure.
And when you pick it up, see how that jiggles?
That's sexy.
Sexy jiggle.
So, that means it's done, it's nice and tender.
Everything's really soft and I'm gonna go ahead and slice it up for you now.
Oh, I don't think we talked about grain, but brisket has a grain and it kinda goes this
way, or sort of diagonal.
Uhm, anyways, you wanna cut against that or as close to ninety degrees as you can- just
to make sure it's extra tender and easy to bite into.
So, lets just see how I did.
Yeah, dude, that's just like totally juicy- low and slow, like fourteen hours for example,
then all of the collagen and everything starts to break down and everything is just like
really tender.
The salt has plenty of time to penetrate, ha, "penetrate".
So, I'm going to take a little bite, and also, Texas, you'll get barbecue sauce at restaurants
but Texas barbecue is really not known for being served with barbecue sauce.
Uhm, but, like, pickled jalapeños and onion slices are really, all you really need, I
think.
So, that just came off really easy.
It seems like this is going to be pretty tender little morsel for my mouth.
[Chewing Sounds]
>>HILAH: And it is.
I was right, okay, man, that's good!
It doesn't have the smokiness that you would get in a traditional, pit-smoked, barbecue
joint, but it's got the tenderness.
It's got the great mouth feel, like, it's just wonderful.
So, there's how to do that.
Obviously the cooking time is going to vary a lot, depending on the size of your brisket,
but all of this information is available on my website at Hilahcooking.com.
You can get printable recipes and I'll give you some more tips over there for just timing
out briket, according to size, and thank you so much for watching.
I hope you try this, if you have any questions about anything just leave them in the comments
section and I'll get to them as soon as I can, and thank so much, have a great day!
Please "like", "subscribe", "favorite", all that stuff!
Bye-Bye!
[Music]