Makes one 3 and 1/2- or 4-pound Brisket
YouTube instructional video is at the bottom.
What you’ll need
3 and 1/2- or 4-pounds Brisket
1 pod garlic
Vegetable or canola oil
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Mesquite liquid smoke
Tools you’ll need
9 by 13-inch standard metal pan (Baking the brisket)
Aluminum foil
Garlic press
Cast iron skillet (Searing the brisket)
Meat thermometer
Preparation of ingredients
Garlic mixture
Step 1- Cut 8 cloves of garlic into halves. Press each half with the garlic press.
Step 2- Add pressed garlic, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon Tony Chachere’s creole seasoning, and 1/4 teaspoon granulated onion into a small bowl. Stir all ingredients together and set aside.
Brisket
Step 3- Add Brisket into a strainer and rinse well with cold water.
Step 4- Place brisket onto a chopping board. Pat the entire brisket dry with napkins.
Stuffing the brisket
Step 5- Turn the brisket onto its side. Poke 8 deep holes into the side of the brisket using a serrated knife. To ensure the holes are large enough make sure you stick your finger into each hole.
Step 6- Add a small amount of the garlic mixture into each hole. Make sure you use your finger or a very small spoon to push the garlic down into each hole.
Seasoning and marinating the brisket
Step 7- Take a small funnel and add 1/8 or 1/4 teaspoon of mesquite liquid smoke into each hole.
Step 8- Turn the brisket back upright. Sprinkle 1/2 teaspoon salt, 1/4 or 1/2 teaspoon black pepper, 1 and 1/2 teaspoons Tony Chachere’s creole seasoning, 1 and 1/2 teaspoons chef Paul’s poultry magic and 1 and 1/2 teaspoons granulated onion onto the brisket. Coat the seasonings onto the brisket using your hands.
Step 9- Add 2 teaspoons mesquite liquid smoke into the palm of your hand. Rub all around the brisket. Repeat this step twice to ensure the entire brisket is coated with the liquid smoke.
Step 10- Place the brisket into a large to medium-sized plastic bag. Tie the bag and trim off the excess with kitchen scissors. Place the bag with the brisket in it into a large to medium-sized tubber ware. Make sure the brisket fits into the tubber ware. Place into fridge and let marinate overnight. 13 to 15 hours marinating time.
Step 11- Remove the brisket from the plastic bag and place onto a chopping board. Add 1 tablespoon of vegetable or canola oil into the palm of your hands. Rub the oil onto the entire brisket.
Searing the brisket
Preheat fire to medium-high heat.
Step 12- Let your cast iron skillet get hot for 1 or 2 minutes. Add the brisket into the hot skillet. Let sear for 3 minutes on each side.
Step 13- Turn your fire off and remove the brisket from the skillet. Transfer the brisket onto a 19-inch-long sheet of aluminum foil. Move the brisket more to one side of the foil. Carefully fold the brisket with the aluminum foil by taking the sides a bring them toward the sides of the brisket. Then fold the first end of the aluminum foil (From the right side) over the brisket. Then fold then opposite end (the left side) over the brisket to seal.
Baking the brisket
Preheat oven to 225 degrees.
Note- Baking times vary depending on the size of the brisket and your oven. Internal temp of the brisket should reach 170 degrees F. Also, there’s no need to baste the brisket during the baking process. All you have to do is add the pan with the brisket in it, into the oven and let it bake.
Step 14- Add the foil covered brisket into a 9 by 13-inch baking pan. Remember, once the brisket is in the oven, there’s no need to baste it or check on it. Let the brisket bake until the baking time ends, or the internal temp reaches 170 degrees F with a meat thermometer.
Step 15- Place the brisket into a preheated 225-degree oven on the middle rack. Bake for 8 hours. Remember baking times vary depending on the size of the brisket and your oven. It can take more or less time as long as your brisket reaches an internal temp of 170 degrees F. you can also check the temperature of the brisket after 6 hours to ensure it is cooked.
Step 16- Remove the brisket from the oven. Unwrap the brisket from the aluminum foil. The pan juices should remain within the aluminum foil. The internal temp of the brisket should reach 170 degrees F. Even if it’s a little more than, that it’s totally fine.
Step 17- Let the brisket cool for 30 minutes before serving. You can take the pan juices and make a roux to make a brisket gravy. You can also use the pan juices to dip the brisket in or you can shred or chop the brisket and pour the pan juices on top before serving.
YouTube instructional video
