My Mom's Brisket - A Life From Scratch.

At last.

I’m sharing the good stuff, my friends.

It can be such a tease, right? When you see a food photograph on Instagram with no real way to get the recipe. I try not do to that too often, because I just don’t think it’s fair. And it’s drives me batty when I see something I want to make and I can’t figure out how.

But one in awhile I throw something out there that is special. That deserves a little patience. My mom’s brisket is that recipe. I grew up eating this recipe. It’s truly the best. And so wonderful for spring and summer entertaining, especially if you are gone all day. You can prep the brisket in the morning, let it cook low and slow and bam. You’ve got yourself a meal for a crowd!

This is served best with homemade mac and cheese and a giant spinach salad. Bonus that you can also make the mac and cheese a day ahead and just bake off when ready.

A note on the brisket, you really want to stick to the pounds indicated. Once I needed more and the butcher assured me the cooking time would be the same. It was not. If you need more than four to five pounds of brisket, don’t double to eight to ten. I would make two individual 4-5 briskets if that makes sense. They will cook perfectly that way.

For the BBQ sauce, you can definitely go homemade if that is your jam. We love the Q’s barbeque sauce that is readily available in stores near us. It’s better than anything I feel I can make at home and feel this is a step worth saving for sure.

Other than that, you now know all the family secrets. Well, maybe not all of them. But all the brisket ones.

Enjoy!

MY MOM’S INFAMOUS BRISKET

INGREDIENTS:

4-5 lbs of beef brisket
3 cloves minced garlic
1 TBS chili powder
1 tsp paprika
1 tsp salt
1 tsp cumin
1 tsp sugar
1 tsp oregano
1/2 tsp dried sage
1/2 tsp black pepper

DIRECIONS:

Rub brisket with minced garlic. Mix all of the remainder ingredients to form a rub. Rub over both sides of brisket. Wrap in heavy foil and place on a baking tray. Bake at 200 degrees for at least eight hours or so. Overnight works too.

Thinly slice brisket (it should basically fall apart) and toss with BBQ sauce. Enjoy!

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Courtney

Courtney is a wife to M and a mom of two boys, L (8) and B (3). Most of her blogging is done frantically during nap time in between laundry, cleaning, and the occasional housewives rerun. Or the brief hour or so that she can stay awake after the boys go down for the night. She loves her sleep. Read more...