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28.11.2013 admin
When checked, Shutterstock's safe search screens restricted content and excludes it from your search results. Beef Brisket is one of the easiest things to make – which rules, because it is delicious. The key in a brisket, is cooking it long and slow – letting that fat melt down into the meat, flavoring and tenderizing it wonderfully.
On the right over here, I have the brisket all rubbed down – you can see how thick I went with it. But once you have the meat seasoned well, you are almost done with this thing – the hard part is really getting the proper blend of your spices.
Now, my preferred way to cook a brisket (and a lot of other things) indoors, is using my Romertopf clay cooker.
If you are unlucky enough to NOT have a clay cooker yet (eediots!), all you need is a pan big enough to hold it, and some tinfoil to wrap it up tight. OK – after all that time, I take off the tinfoil, and I have what is actually a pretty dry piece of meat, and some lovely au jus. I let it rest for about 10 minutes, then I take the meat to a cutting board, and pour off that au jus into a bowl, and put a ladle in it – I like it just as it is.
The last thing (before devouring it) is slicing it – go across the grain, and cut it into thin strips. I will say, one thing to try in the cooker is a pot roast – I make those more often than the briskets for sure, and the Romertopf does an AMAZING job on them. But sometimes I am stuck inside, so have to use the ovenĀ  so this recipe is based on oven cooking.

You can get bigger ones – just be clear on your cooking times, and make sure you block out enough time to do it.
So like many long cooked meats, this one is best served by applying a nice dry rub of spices on it to bring out the flavors and character you are after here. You can make one out of whatever you like (and Zach, the one you want used all of the pictured spices plus some thyme).
You want there to be no more raw meat or fat showing anywhere – it all needs your spicy goodness. You want that fat to melt, and drip thru your brisket – so having it fat-side up means you are ready to go. It is over there on the left – and like the name implies, is a clay cooker that treats anything inside it really nicely.
You could easily make it into a killer gravy by heating it up and adding a roux, but the jus on its own is super flavorful, and perfect as it is. If there is any fat left from the thick strip after cooking, it will be a thin, seasoned layer – and it is truly wondrous. If you can manage indirect heat and smoke, that is WAAAY better – but that is not always so easy to accomplish.
How heavy you go with any of these, or what kind of blend you create is really the signature of the thing here – because this is all there is to a brisket.
No – but you do want to cover it well, because a brisket on its own is not the most flavorful thing in the world. But Zach doesn’t have one at Auburn, so I decided I would do this is a simple metal roasting pan.

The Romertopf pools the jus of whatever I have cooked in there, but I have over done meat because I left it too hot, too long in the clay buddy. That was the suggested way to do it, but I forget sometimes – it does help to allow the cooker to do more for you though.
And going a little heavy is not usually a problem because you cut it into thin strips – so a lot of seasoning on a little part helps to carry it thru. I don’t add more liquid to the clay cooker with a brisket- you certainly could, and lots of folks do. Mine is about 24 years old, so it is seasoned nicely – I have definitely been a huge fan of anything done in it.
I kinda like the meat to be a little bit drier, so it holds its texture and body, then using the au jus to soften it back up (the jus is REALLY good from a brisket). If so, I would use very minimal liquid, as the cooker kinda works that way on its own – but using something like apple juice, or a Worcestershire mix might add a nice flavor to it too. But do the meat a couple hours, then add the veggies for the last 1-2, and you’ll be singing. With everything like this, I would do trial and error to find what you like best- and if you keep in mind that too hot, too long is your biggest worry, turning down the heat works well for most things in the cooker.

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