For an even deeper smoke flavor, consider adding a handful of wood chips (hickory or oak) to your roasting pan during the last 2 hours of cooking. If you prefer a sweeter brisket, you can add a 1/2 cup of brown sugar to the barbeque sauce mixture. Don't skip the resting period! It's crucial for tenderizing the brisket. This recipe can easily be adapted for a smoker. Smoke the brisket at 225 degrees F (107 degrees C) for 10-12 hours, or until it reaches an internal temperature of 203 degrees F (95 degrees C).
Blackjack Brisket
-
PREP TIME30 mins
-
COOK TIME8 hrs
-
TOTAL TIME8 hrs 30 mins
-
SERVING16 People
-
VIEWS273
Indulge in the rich, smoky depths of Blackjack Brisket, a testament to slow-cooked perfection. This brisket transforms into a tender masterpiece, infused with a symphony of flavors that will leave you craving more. Whether you choose to cook it in the oven or smoke it on a pit, prepare for an unforgettable culinary journey.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate37 g
-
Cholesterol117 mg
-
Fiber1 g
-
Protein29 g
-
Saturated Fat16 g
-
Sodium1229 mg
-
Sugar26 g
-
Fat41 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat the oven to 250 degrees F (120 degrees C). (15 minutes)
02 Step
Recipe View Place the brisket in a large roasting pan. Pour the dark beer over the meat, and arrange the quartered onion on top. Season generously with minced garlic, kosher salt, and freshly ground black pepper. (5 minutes)
03 Step
Recipe View In a separate bowl, combine the hickory-smoked barbeque sauce, blackstrap molasses, and liquid smoke flavoring. Pour this luscious mixture evenly over the brisket, ensuring it's well coated. (5 minutes)
04 Step
Recipe View Cover the roasting pan tightly with heavy-duty aluminum foil, creating a secure seal to trap the moisture and flavor. (2 minutes)
05 Step
Recipe View Place the pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until the beef is fork-tender and yields easily to pressure. (6-8 hours)
06 Step
Recipe View Remove the brisket from the oven and let it rest, still covered, for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful brisket. (30 minutes)
07 Step
Recipe View Uncover the brisket and slice it thinly (about 1/8 inch thick) against the grain. Serve immediately, drizzled with any accumulated pan juices.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Leonel Legros
Jan 7, 2025I tried this on my smoker and it was amazing! The smoke flavor really enhanced the already delicious sauce.
Turner Runolfsson
Jun 18, 2024I've made this recipe several times now, and it's always a winner. The blackstrap molasses adds a unique depth of flavor that you won't find in other brisket recipes.
Virginie Oreilly
Apr 1, 2024The resting time is key! I almost skipped it, but I'm so glad I didn't. The brisket was unbelievably tender.
Josiane Schultz
Nov 13, 2023This brisket was a HUGE hit at our family barbecue! The flavor was incredible, and it was so tender. I followed the recipe exactly and it came out perfect.