Photo by Gwénaël Le Vot
Serves 12–16
1 (6–8 pound) brisket, trimmed
⅓ cup SPG (salt, pepper, garlic) seasoning (see recipe in Chef's tips, below), or all-purpose seasoning
2 tablespoons brown sugar
2 tablespoons liquid smoke, optional
½ cup barbecue sauce
Hoagie rolls
Sliced red cabbage or slaw, for garnish
Sliced pickled peppers (jalapeño, banana or pepperoncini) for garnish
Place brisket on a baking pan lined with heavy-duty foil. In a small bowl, mix seasoning with brown sugar, and spread spice blend generously all over brisket. Sprinkle with liquid smoke. Wrap in foil, fat side up, and seal completely. Place on baking pan. (Juices will leak out of the foil packet during cooking. Lining the baking pan with foil and then using additional foil to form a cooking packet allows for easier cleanup!) If possible, refrigerate overnight to allow seasoning to penetrate meat. Remove from refrigerator at least 1 hour before putting into oven.
Preheat oven to 275 F. Bake brisket for about 6–7 hours (total cooking time will be approximately 1¼ hour per pound). Remove foil packet, pour off accumulated juices and reserve them. Increase oven temperature to 425 F. Return brisket, unsealed from the packet, to oven and cook 15–20 minutes to create a crust (called bark) on top.
In a small pan, add reserved meat juices. Cook on medium until liquid reduces and becomes syrupy. Remove from heat and let cool slightly, then stir into barbecue sauce. Remove brisket from oven and tent with foil. Brisket should be tender but not falling apart. Let rest 1 hour before carving, then cut into thin slices across the grain. Build sandwiches with hoagie rolls, red cabbage and sliced pickled peppers. Finish with barbecue sauce.
Chef's tip: SPG—salt, pepper, garlic—the holy trinity of seasoning.
This is a great homemade mix to have on hand for:
- Speed—No need to constantly pull out three separate items when cooking.
- Consistency—The flavor profile remains the same whenever used.
- Versatility—Use it on beef, pork, chicken, eggs, vegetables, potatoes and more.
¼ cup kosher salt
2 tablespoons coarse ground black pepper
2 tablespoons granulated garlic
Combine in a small jar and store in a cool, dry place. Shake before each use.
Chef's tip: What to know about briskets:
- Flat cut versus point cut: The flat cut is lean; the point cut is fattier and, therefore, more moist after cooking.
- A brisket loses half its weight during cooking thanks to moisture loss and fat rendering. That means an 8-pound raw brisket will yield about 4 pounds of cooked meat.
- Buying a whole brisket versus a half: A whole brisket is a better value and allows for leftovers. A whole brisket will also be more moist when cooked due to the fat cap.
- Storing leftovers: Cool completely and store in vacuum-sealed bags or airtight containers. Refrigerate cooked meat for up to 4 days or freeze for up to 3 months.
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