Braised Brisket Recipe (2024)

FAQs

How long should you braise a brisket? ›

To achieve tender and juicy brisket in a reasonable amount of time (about 4 hours), the key is to hold the meat between 180 and 200 degrees. In this optimal temperature zone, collagen breaks down at a rapid pace, but the meat stays well below the boiling point of water (212 degrees), helping minimize moisture loss.

First off, you'd smoke or bake the brisket at 225 degrees for 3 hours; then you'd wrap it in foil and keep cooking it for 2 hours. Finally, uncovered and cook for 1 more hour before letting it rest for a few minutes prior serving.

Depending on how the brisket is cooked, count on 50 to 65% yield (compared to well-trimmed, pre-cooked weight).

When placing your meat, make sure the fattest side is facing upward. You want to do this so that the fat can dribble down over the meat to keep a brisket moist and juicy for longer.

A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat. Several things can affect this time such as actual meat thickness, wind, temperature and how often you open the door of the smoker.

When the brisket is tender enough that you can easily slide a fork into it, it's done. I transfer it to a cutting board and let it rest for about 30 minutes, then slice it thinly against the grain. Then I put the slices back into the braising liquid and let them soak for about a half hour while keeping it warm.

Danger Zone for Smoking and Grilling Meat

Therefore, you need to find the optimum temperature for meat. As mentioned above, the temperature danger zone is 46°F -140°F (8°C-60°C). Hence, it is better to keep the hot smoking or grill above 158°F (70°C).

There is no magic number for when briskets are done. I've had briskets be done anywhere from 200° – 208°. What are you looking for is for it to feel done.

Our general rule of thumb is to plan on between 30 and 60 minutes per pound when learning how to cook a brisket. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.

“You can overcook a braise,” she says, even if there is more wiggle room for when it's done.

Why is my braised brisket tough? ›

Brisket contains a lot of connective tissue, which can make it tough. The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.

Slow cooking beef brisket in a rich, savory red wine bath for several hours transforms the tough, fatty cut of beef into something so tender and juicy you hardly need a knife to cut it. This red wine braised brisket recipe is a variation of the recipe my husband and I usually make for my family at Passover.

Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.

Mind you, it is a little faster. The meat still needs a couple of hours in a higher temperature range to fully render fat and dissolve collagen. Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart.

I watched MSB's most recent "how to cook a brisket" video to refresh my memory on a few process things. He mentioned you can either let it rest in a low temp oven or in a cooler, and he recommended letting it rest overnight at least 12 hours if not longer.

When you're ready to start cooking it, just pop it into a 300-degree oven, still tightly covered. Cook the brisket for several hours, or about 40 minutes per pound.

Regardless, brisket is a cut that benefits from a low and slow cooking style. Braising and smoking are the most common. They're both effective ways to add great flavor to the meat as well as make it mouthwateringly tender. You can also steam beef brisket.

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it.