I don’t think there’s much better on earth than a BBQ brisket sandwich. Well, of course there is, but this is about brisket! I’ve made this a few times, as has my sister, and we’ve both been very pleased with the results. This sandwich on this particular night was served with homemade macaroni salad and homemade buns. Let’s just say I was gearing up for this for a few days. Please excuse my messy plate and thumb print in the bun . . . it sure was delicious, though!
This brisket starts with a dry rub, cover and put in the refrigerator for 8 hours or overnight, grill for five minutes on both sides, and finish in a 275°F oven for 2 1/2 to 3 hours until it’s nice an juicy and tender. If I do it all over again, and I definitely will, I’ll let the brisket set for a bit to cool and refrigerate for a while to make it easier to get the slices nice and thin. The meat can be heated again in the left over juices, and served at room temp. To save on cleanup, I cook the meat either in an aluminum pan or a foil lined baking sheet – either way you can throw away the mess when you’re done.
Now, my dad’s rule of thumb was go big or go home. The first time, I bought a 13-pound brisket from The Meat Palace here in Billings. (Doesn’t The Meat Palace sound like a great place to buy meat? And it IS!) I was making brisket to take to my brother’s in Casper for a family get together. That’s a lot of meat, but we needed a lot. Last weekend, I bought a modest, slightly paired down 5 1/2-pounder from Costco. It was plenty! As an aside, my sister prepared this recipe for a get together of her own a month or so later and found a 15-pounder – I was clearly outdone.
My mother used to can hot Hungarian peppers. A summer or so ago, I grew enough peppers in my own garden to get out Mom’s recipe. They’re a perfect compliment to the meat. Actually, they’re a perfect compliment to just about any sandwich or a hamburger. Mom’s peppers were highly coveted.
Richard and I don’t use anything else, but you’re welcome to add a little Sweet and Hot Barbecue Sauce, if you like. The recipe suggests that you warm the barbecue sauce of your choice with a can of beer to ladle over the meat – I imagine that would be pretty tasty, too.
And here’s the recipe for the Perfect Macaroni Salad served along side. I thought it might be a little much to put both recipes in one place. I also discovered a little secret for perfect macaroni salad you might find helpful.
Good luck, whatever size brisket you decide to use. You might check the temp on larger pieces of meat. Cook it longer, but not hotter. A safe internal temp is 160°F.
- This recipe calls for a 3-pound brisket. For larger briskets, increase the rub accordingly.
- I made a 5-pound brisket and doubled the rub recipe.
- The day before, rub both sides of the brisket with ½ of the rub. Cover with plastic wrap. Refrigerate overnight.
- Remove the brisket from the refrigerator. Bring to room temperature. Rub both sides of the meat with the remanding ½ of the rub.
- Heat an outdoor grill, charcoal or gas, to 350 degrees F. Sear both sides of the meat for 5-10 minutes per side.
- Remove the brisket to an aluminum pan or baking sheet lined with foil. Place into a 275F degree oven. Bake for 2½ to 3 hours, until the internal temperature of the meat registers 160F degrees.
- Remove the brisket from the oven. Allow to cool for 15-20 minutes.
- Thinly slice against the grain and serve on toasted buns with barbecue sauce.
2. Once the meat is cooked, you can bring it to room temperature and put in the refrigerator for an hour or so to make sure you can make thin slices. Warm the beef in the pan juices or in the barbecue sauce/beer mixture.