Peter’s Brisket Recipe
Not sure what came over me, but I decided to post a picture of my briskets on Facebook after I pulled all 23 lbs. out of the oven. Wow… lots of messages and “likes.” I’m not a big Facebook person but I do take a look at what my family and friends are up to from time to time.
For those that are adventurous, maybe try the recipe and let me know how it turned out. The recipe is a hybrid, as I stole parts of it from different folks. As for the Lipton Onion Soup mix used in the recipe, I don’t think there was a Jewish grandmother that didn’t use it in their brisket. I suspect it’s in the Old Testament somewhere. Here goes…
- I generally look for briskets that are either 2 ½ to 3 lbs. although at times I’ll use one that’s 6 to 7 lbs. If on the large side, I cut in half before roasting. Look for ones with less fat vs. more fat.
- Preheat oven to 325 degrees.
- Coat pan with thick slices of sweet onions.
- Add a half inch of beef broth to bottom of pan.
- Trim excess fat from brisket.
- Coat with kosher salt and sear both sides of brisket, searing the fat side first. Sear each side for 2 to 3 minutes.
- Place brisket in roasting pan, fat side up.
- In a bowl, mix even parts of original style barbecue sauce and ketchup. Add a pinch of hot sauce if you’d like.
- Coat brisket with mixture using a pastry brush.
- Top off brisket with a full layer of Lipton Onion Soup Mix.
- Wrap pan tight with aluminum foil and put in oven.
- Roast for 3.5 hours or until a fork goes into the brisket easily.
- Let brisket cool for 30 min to one hour.
- Slice against the grain.
- Enjoy immediately or freeze.
- If freezing, freeze the gravy and onions separately.
- When reheating after thawing, pour some of the gravy over the brisket to ensure it is moist and melts in your mouth.