Brisket #2

I made brisket back on April 21...I used basically the same method, but because I don't follow recipes and I use what I have available, this one is slightly different. Here's a revised repost:

Day 1: I put a dry rub all over the 1 4# brisket I picked up from Costco. Dry rub of your choice - anything that is suggested for beef and bbq...I usually start with Pappy's and in this case, that's all I used.

Day 2: Preheat the oven to 400F. Remove meat from refrigerator, bring to room temp. Heat a pot - preferably one with a lid preferably a Dutch Oven preferably a Le Creuset (it does make a difference!!!) - add canola or olive oil to coat the bottom. When nice and hot, add in the brisket and sear well on both sides (be patient!!!)...even if it burns a little it will still taste GREAT later/tomorrow! Remove meat from pot. Add in liquids (I vary this based on what I have around - this time it was red wine, chicken broth and a dash of Lea & Perrin's worcestershire sauce - other times it'll be beef broth, white wine, sake, water, beer, etc.) and deglaze the pan - stir the liquid in the pot and scrape browned bits of meat into the braising liquid. Add in the meat fat side up, bring to a boil. Place in the oven and let it cook covered, checking every hour or so to make sure there is still enough liquid (should come 1/2 way up the meat, leaving the top of the exposed). Cook for 2-3 hours. Remove pot from oven, uncover and remove meat from pot to a plate...it should be VERY tender. Ladle the liquid through a strainer and into a bowl. Taste the liquid for seasoning...This will be the sauce/gravy that you add to the plate after the meat is sliced - I use the Dutch Oven to reheat the sauce. Everything can be held at this stage, so it is a great dish to serve when you're entertaining!

Yesterday Scott and I ate it with rice, braised carrots and spinach, and a salad.

The second photo is only of the middle section of the brisket. The boys ate the two ends for their dinner with rice and cucumbers and tomatoes.