Grandpa’s Beer Braised Brisket

Before we begin…

• Brisket is a cut of meat from the breast or lower chest of beef or veal.
• The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally.
• The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
• Brisket can be cooked many ways. Basting of the meat is often done during the cooking process. This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinizes, resulting in more tender brisket.
• The fat cap, which is often left attached to the brisket, helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat. Water is necessary for the conversion of collagen to gelatin, which is the hydrolysis product of collagen.
• A good smoker for brisket is a Pit Barrel Smoker

Ingredients to feed lots of people

Step by Step

1. 1. 1. Trim some of the fat cap from the meat.  Keep the larger pieces for placing on top during the braise.
      2. Mince garlic and put in large glass mixing bowl
      3. Add brown sugar and other WET ingredients
      4. Mix until smooth
      5. Mix DRY ingredients
      6. Rub all over brisket – work into the crevices, pressing it into the meat to make sure it sticks well. 
      7. Wrap in plastic and chill 36-48 hours

When you are ready to cook, continue as follows:

1. 6. Let meat come up to room temperature – about one hour
   7. Preheat smoker to 225º or the oven to 275º
   8. Scatter onions into bottom of a large roasting pan
   9. Pour beer or wine into pan
   10. Set brisket (fat side up) on top of onions
   11. Place pieces of fat on top, to baste the brisket.
   12. Cover with foil
   13. Bake 5-6 hours in the oven or the smoker
   14. Remove from oven, remove foil
   15. Remove pieces of fat set on top and discard
   16. Heat broiler and broil uncovered for 5-10 minutes, or until top is browned and crisp
       – Let rest 10 minutes before cutting; or if preparing shredded brisket . . .
   17. Let brisket cool slightly, then place in a shallow pan and refrigerate overnight in the liquid.
   18. Next morning, remove congealed fat and discard.
   19. Discard the onions and solids from the previous cooking process – keeping all of the liquid
   20. Shred or slice the meat
   21. Place the brisket meat into the liquid
   22. Slice a second onion, and place n the cooking liquid – on top and surrounding the brisket.
   23. Cover the pan and bring up to a boil
   24. Reduce to a simmer and cook 30 minutes
   25. Taste and moisten with some of the cooking liquid
   26. Serve on a hearty bun – top with cole slaw and pickles
   27. Optional sauteed onion, cooked bell peppers, Swiss cheese

Oh, one more thing…

• Kansas City is renowned for pieces of smoked (barbecued) brisket, cut from the edges, that are seasoned again and returned to the smoker. The results are dark colored, chewy, and intensely flavored. These are called Burnt Ends.
• Corned Beef is made out of brisket, which is the front chest of the cow close the the legs

SAUCE

• 1/4 C ketchup
• 1 tsp Grandpa's Thunder Powder or Arghhh Powder
• 2 TBL brown sugar
• 2 TBL sour cream
• 1 TBL white vinegar
• 1 TBL oregano
• 1 TBL honey
• 2 TBL white vinegar
• 1 TBL lemon juice
• 2 TBL prepared horseradish
• Bring up to a slight simmer, then cover and turn off heat.
• Done after 10 minutes