Back Country Brisket is a delicious, moist, and tender beef brisket. No more dry, chewy meat. It just takes a few tricks to keep it tender.
When I moved to Texas, I was introduced to Texas BBQ. I had had Kansas City BBQ. While Kansas City residents are passionate about their BBQ, Texas residents are over the top passionate about theirs along with their state. But since I am not a Texan, I wasn’t nearly as passionate about it.
I loved the sausage and the pulled pork. I wasn’t as gung ho about the brisket. It all seemed to be dry and chewy. That’s not my idea of a great dinner.
But Lucy’s husband (who is a Texan) made brisket and I love it. It was moist, tender and delicious. So I decided there had to be a better way than how I had had it in Texas.
I’ve learned a few things while figuring out how to cook brisket that is moist and tender. First, the more fat the better. You can trim the fat afterward, but you need it to keep the meat moist. Second, cook it with the fat side up so that as it cooks it drips down into the meat. The fat dripping down into the meat makes it moist. And lastly, cook it slowly. Fast makes it chewy. They say “low and slow” for a reason.
This recipe has you cook it in a pan in the oven. However, it could be cooked in a smoker also. Just make sure you don’t over cook it.
- 5-6 lb brisket
- 2 cups water
- 1/4 cup chili powder
- 6 garlic cloves, minced
- 1/2 cup brown sugar
- 1/3 cup dijon mustard
- 1/4 cup red wine vinegar
- 3 Tbsp molasses
- 1/4 cup soy sauce
- 2 stalks celery, sliced
- 2 large onion, sliced
- 2 bay leaves
- Preheat oven to 300.
- Place brisket in a roasting pan fat side up.
- In a medium bowl mix water, chili powder, garlic, brown sugar, dijon mustard, red wine vinegar, molasses, and soy sauce.
- Put onions, celery, and bay leaves on top of brisket.
- Pour season mixture over brisket.
- Cover pan with foil and bake for 5 hours.
- Remove from oven and allow to rest for 10 minutes.
- Slice and serve.
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