Okay, cooking a piece of meat that runs between 8-12 pounds can be daunting when we are talking about a 2-person family. But really, this freezes so beautifully that it’s worth it to make it all at once.
Just remember that it takes a very large pan, because the juices are prodigious and as much as your try to contain them, they are likely to spill out into the baking pan. So make it long and deep!
This is done in the oven and is great for a big family picnic. It would serve easily 24 folks I would guess. You can slice this and eat as a regular “roast” or shred and pile on great rolls with barbecue sauce or steak sauce or whatever you like.
Freeze it by placing chunks into containers and put plenty of the juice in as well. That will make it even more tender.
- 1 whole brisket (or buy less if you wish)
- 1 btl of liquid smoke
- 3 Tbsp Worcestershire sauce
- lots of salt and pepper
- 1 large onion sliced
- 3 cloves garlic sliced
- 1 Tbsp chipotle powder
- Use as much foil as you need to cover the entire brisket and seal it when you have finished seasoning
- First generously douse with liquid smoke (up the whole bottle, but at least 1/4 c)j
- Drizzle on the Worcestershire sauce
- Generously season with salt and pepper
- Lay onions over and the garlic and then sprinkle with the chipotle powder
- Seal it up as best you can. Consider sealing the pan over too. Make sure it is deep, like I said, the juices will be heavy.
- Set on counter for 30 minutes while you preheat the oven to 250°.
- Cook for 12 hours (obviously best to start this at night)
- Remove and open, let sit for 30 minutes.
- Cut across the grain. Drizzle with juices. Enjoy, enjoy.
- Freeze leftovers and enjoy all over again.
- Central Texas Dry-Rub Brisket (blogher.com)
- The Ultimate Sliced Beef Brisket Sandwich (johnchow.com)
- Brisket & Pork Butts with coffee, cocoa paste (charcoalchuckers.wordpress.com)