How Much Protein Does Beef Brisket Have Have

Easy and juicy beef brisket cooked slowly until tender and basted in mildly spicy bbq sauce. This b risket recipe comes with a slow cooker, oven, and pressure cooker methods to choose from.

Wondering how to easily prepare the best beef brisket on the planet? Look no further!

Simply rub brisket with a tasty dry rub, cook low and slow, and baste with a delish barbecue sauce. My mouth is already watering!

WHAT IS BEEF BRISKET ?

It's a meat cut from the breast or lower chest of the animal.

Because it lies in an area that gets heavy exercise, it is tough and requires slow cooking. B asting or braising (in the oven, slow cooker, or stovetop) is essential to keep brisket meat juicy and tender .

Smoked beef brisket is very popular in Texas where I live. The m eat gets a generous amount of brisket rub, cooks for hours over indirect heat from charcoal or wood in a smoker , and then is basted in bbq sauce. It's Texas Barbecue at its best!

Once the meat is done , it holds its shape and slices with no problem. The tender part is the center, which should be sliced against the grain of the meat.

The ends or tips, cook faster, and tend to dry out more quickly. Either cube them to make burnt ends or s hred them to ma ke a pulled-beef sandwich, tacos, pizzas, and soups.

Brisket meat makes great pot roast (or stewed beef in the UK) and of course, T exas-Style barbecue. But it also makes good corned beef brisket and pastrami.

HOW TO CHOOSE BRISKET

To make the best beef brisket recipe b uy the highest grade you can find. Pick a slab that is USDA Choice, USDA Prime, or Certified Angus Beef. S teer clear of those that have no label or are USDA Select.

Prefer a whole, untrimmed brisket cut with white fat. It costs less per pound and you can trim the meat as you want, helping retain  moist ure while cooking. Just make sure to keep the fat cap around ⅛ to ¼-inch thick.

Last, look for a cut with a flat section that has a uniform thickness. If too thin, it'll overcook and dry out.

WHAT TO SERVE WITH

Here are a few side dishes that go well with this meat:

• Coleslaw
• Corn Gratin
• Mashed Potatoes
• Collard greens
• Mac and Cheese
• Potato Salad
• Grilled Corn

HOW TO COOK BEEF BRISKET

To make this easy brisket recipe, choose one among the 3 cooking methods below: slow cooker, pressure cooker, or oven method.

SLOW COOKER BRISKET:

1. Spray the bowl of slow cooker with no-stick cooking spray. Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil.
2. Be sure to apply the rub well to both sides with your hands. Place brisket, fat side up, in the slow cooker bowl. Stir sauce ingredients together and cover brisket with half of the sauce. Refrigerate remaining bbq sauce for later.
3. Cover brisket with lid and cook on low setting for 8 hours, or on high for 4 hours. SEE PIC. 1 When brisket is tender, place onto a cookie sheet, lined with aluminum foil.
4. Baste brisket with meat juices from the slow cooker and then with remaining bbq sauce. Broil on top rack for about 8-10 minutes or until charred on the edges.
5. Baste with sauce again and let the beef brisket rest for 15 minutes. SEE PIC. 2 Slice ¼ thick, cutting against the grain.  Serve with remaining bbq sauce and a side of your choice.

Watch out video to see how to make bbq beef brisket in the slow cooker, step-by-step!

INSTANT POT BRISKET:

1. Spray the inside of the pressure cooker with no-stick cooking spray. Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil.
2. Be sure to apply the rub well to both sides with your hands. Place brisket, fat side up, in the pressure cooker. Stir sauce ingredients together and cover brisket with half of the sauce. Refrigerate remaining bbq sauce for later. Cover and seal pressure cooker.
3. Set to Manual at High Pressure and cook for 2 hours and 15 minutes. Quick-release to remove steam/pressure, then unlock and remove the lid. Place onto a cookie sheet, lined with aluminum foil.
4. Baste brisket with remaining bbq sauce. Broil on top rack for about 8-10 minutes or until charred on the edges. Baste sauce again and let the brisket rest for 15 minutes. Slice ¼ thick against the grain.  Serve beef brisket with remaining bbq sauce and a side of your choice. This Barbecue brisket will become a fave!

Eager to find out how does a pressure cooker work? Get our cooking time charts!

BRISKET IN OVEN:

1. Preheat oven to 350° F. Season brisket (see above) and place it into a large roasting pan. Mix 1 cup beef broth with 1 cup water and then add the mixture to the base of the pan. Cover tightly with heavy aluminum foil and cook for 1 hour.
2. Reduce temp down to 300°F and let cook for an additional 5-6 hours, or until tender. Baste brisket with meat juice from the roasting pan and then with remaining bbq sauce.
3. Broil on top rack for about 8-10 minutes or until charred on the edges. Baste sauce again and let the brisket rest for 15 minutes. Then slice ¼ thick against the grain.  Serve with remaining bbq sauce and a side of your choice. To make a smoked brisket, use a smoker.

Another easy dinner recipe to try on a busy weekday is this Slow Cooker Brunswick Stew and this Chipotle Beef Barbacoa... both so yummy! Of course, you can also use our bbq brisket to make sandwiches, pizzas, and more.

CAN THIS BEEF BRISKET RECIPE BE MADE AHEAD OF TIME?

Yes, you can make brisket a day or two ahead and then refrigerate. The flavor will improve with time.

Refrigerate cooked bbq beef brisket for 3 to 5 days, or freeze for 3 months. It is one of those easy freezer meals!

SUBSTITUTES

Although beef brisket has more flavor, you can use other cuts of beef for making a pot roast, such as boneless chuck roast, blade roast, or short ribs – but not London broil which is lean and ideal for grilling or broiling.

If you are wondering what cut of meat you should buy to make corned beef brisket, get a packed corned beef (most are a flat cut brisket) and apply dry rub. Easy peasy!

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EASY AND JUICY BEEF BRISKET RECIPE

Easy and juicy beef brisket cooked slowly until tender and basted in mildly spicy bbq sauce. This brisket recipe comes with a slow cooker, oven, and pressure cooker methods to choose from.

Course: Main Course

Cuisine: American

Keywords: beef brisket, brisket

Prep Time 20 minutes

Cook Time 8 hours

Servings 12 people

Calories 496 kcal

Cost $ 3.50 per person

• slow cooker, pressure cooker, or oven

BEEF BRISKET DRY RUB:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 tablespoon light brown sugar
• 1 teaspoon ground cumin
• 6 lbs beef brisket trimmed and pat dry
• 2 tablespoon olive oil

FOR THE BARBECUE SAUCE:

• 3 cup barbecue sauce
• ¾ cup apple cider or red wine vinegar
• 1 ½ teaspoon hot sauce
• 1 teaspoon salt

• SLOW COOKER METHOD: Spray the bowl of slow cooker with no-stick cooking spray. Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil.

• Be sure to apply the rub well to both sides with your hands. Place brisket, fat side up, in the slow cooker bowl. Stir sauce ingredients together and cover brisket with half of the sauce. Refrigerate remaining bbq sauce for later.

• Cover brisket with lid and cook on low setting for 8 hours, or on high for 4 hours. When brisket is tender, place onto a cookie sheet, lined with aluminum foil.

• Baste brisket with meat juices from the slow cooker and then with remaining bbq sauce. Broil on top rack for about 8-10 minutes or until charred on the edges.

• Baste with sauce again and let the brisket rest for 15 minutes. Slice ¼ thick, cutting against the grain. Serve with remaining bbq sauce and a side of your choice.

• PRESSURE COOKER METHOD: Spray the inside of the pressure cooker with no-stick cooking spray. Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil.

• Be sure to apply the rub well to both sides with your hands. Place brisket, fat side up, in the pressure cooker. Stir sauce ingredients together and cover brisket with half of the sauce. Refrigerate remaining bbq sauce for later. Cover and seal pressure cooker.

• Set to Manual at High Pressure and cook for 2 hours and 15 minutes. Quick-release to remove steam/pressure, then unlock and remove the lid. Place onto a cookie sheet, lined with aluminum foil.

• Baste brisket with remaining bbq sauce. Broil on top rack for about 8-10 minutes or until charred on the edges. Baste sauce again and let the brisket rest for 15 minutes. Slice ¼ thick against the grain. Serve with remaining bbq sauce and a side of your choice.

• OVEN METHOD: Preheat oven to 350° F. Season brisket (see above) and place it into a large roasting pan. Mix 1 cup beef broth with 1 cup water and then add the mixture to the base of the pan. Cover tightly with heavy aluminum foil and cook for 1 hour.

• Reduce temp down to 300°F and let cook for an additional 5-6 hours, or until tender. Baste brisket with meat juice from the roasting pan and then with remaining bbq sauce.

• Broil on top rack for about 8-10 minutes or until charred on the edges. Baste sauce again and let the brisket rest for 15 minutes. Then slice ¼ thick against the grain. Serve with remaining bbq sauce and a side of your choice.

MAKE AHEAD: You can make brisket a day or two ahead and then refrigerate. The flavor will improve with time.

SUBSTITUTES: Although beef brisket has more flavor, you can use other beef cuts for making a pot roast such as boneless chuck roast, blade roast, or short ribs – but not London broil which is lean and ideal for grilling or broiling.

STORAGE : Refrigerate cooked beef brisket for 3 to 5 days, or freeze for up to 3 months.

Calories: 496 kcal | Carbohydrates: 34 g | Protein: 48 g | Fat: 18 g | Saturated Fat: 6 g | Cholesterol: 141 mg | Sodium: 1738 mg | Potassium: 973 mg | Fiber: 1 g | Sugar: 26 g | Vitamin A: 640 IU | Vitamin C: 1.2 mg | Calcium: 43 mg | Iron: 5.2 mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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Source: https://www.easyanddelish.com/beef-brisket/

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