Lazy Texas Brisket

We've made this recipe a few times, both with brisket for our Supper Club and also with a nice grass-fed top eye round roast from the Farmers' Market for a birthday celebration.

Dino wanted to revamp the barbecue sauce, and it turned out extremely well. When we made it with a roast, it was on the small side, and we overcooked it a bit. But it still turned out nice and juicy. The sauce helped it out, too.

The other key thing that we did was to make the rub and put it on the brisket the night before, and let it cure overnight. The next morning, we wrapped it in foil and baked it. It rocked!

And here's a shot of the whole meal (minus dessert):

📖 Recipe

Lazy Texas Brisket

Big Flavors from a Tiny Kitchen - Ashley Covelli (Adapted from Bon Appétit)

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Course: Main Dish

Cuisine: American

Ingredients

  

Rub:

• 1 large garlic clove minced
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon dried sage crumbled
• ½ teaspoon granulated sugar
• ½ teaspoon ground oregano
• ¼ teaspoon ground red pepper
• ¼ teaspoon freshly cracked black pepper
• 1 4-to 5-pound beef brisket

BBQ Sauce:

• 1 cup cider vinegar
• ¼ cup yellow mustard
• 1 teaspoon kosher salt
• 1 ½ cups brown sugar or 1 cup brown sugar plus ½ cup honey
• 1 ½ teaspoons freshly squeezed lemon juice
• 4 tablespoons unsalted butter
• 1 teaspoon cayenne pepper

Method

 

1. In a small bowl, combine rub ingredients. Rub all over the brisket, then cover and refrigerate overnight.
2. Preheat oven to 300°F.
3. Set brisket fat side up on large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 3 ½ - 4 hours.
4. For the BBQ sauce: Combine ingredients in a medium saucepan. Bring to a boil, uncovered, then lower to a simmer, until it reduces to a thickness of your liking, stirring occasionally.
5. Slice the brisket and serve hot or cold with BBQ sauce.

Notes

Adapted from Bon Appétit August 1982.

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