as easy as...

Years ago, when I first started cooking professionally, my boss at the time taught me how to make the EASIEST BBQ Brisket recipe I'd ever come across. It truly blew my mind when I realized just how simple the method was. I've tweaked it a bit to make it my own, and everybody I've ever served it to has gone completely ape shit for it. I like to make it often not only because it's a no-brainer (seriously, guys, you DO NOT have to be an experienced cook to make this), but also because cuts of meat that are used for braising tend to be the most economical... simply put, you get more bang for your buck.

So, here goes. You might notice that the technique is actually quite similar to my Carnitas recipe.

BBQ Beef Brisket

Brisket, 4 lb. (personally, I like to ask for the point cut because it is fattier than the flat cut, and fat makes for better braising results.)

2 Large Yellow Onions, sliced

4-6 Garlic Cloves, crushed and peeled

A good amount of your favorite BBQ Sauce (I used almost an entire jar of We Love Jam's BBQ)

Line a deep roasting pan with your sliced onions and garlic. Liberally season your brisket with salt and pepper on both sides, and place it fat side-up on top of the onions and garlic. Pour over a healthy amount of BBQ sauce. You don't necessarily want your roast to be swimming in the sauce, but you do want it to be thickly coated on top and on the sides (see second photo). 

Tightly cover your pan with two layers of foil, and slowly cook the roast at 275º for 4-6 hours. Oven times will vary, but once the meat starts to very easily pull with a fork, it's good to go. Let it rest, covered, for at least an hour. 

Once it is cool enough to handle, you're going to want to remove all the fat from the meat. Although it is beneficial for braising, actually eating all that fat is... I don't know, kind of gross? You can use a knife to cut away the fat, but I mostly just use my hands because it tends to fall right off. In the meantime, pour all the sauce from the bottom of the pan into a saucepan and boil to reduce (I usually like to cut it down by at least a third). Once you have removed the fat, cut your roast into thick slices, making sure to cut against the grain (here's a good video that will show you how). 

To serve, lay your brisket slices on a platter and pour your reduced sauce, onions and garlic over. It's THAT easy, guys. Serve it with mashed potatoes, or stuff it into rolls with some cole slaw for brisket sandwiches. 

P.S. I made this dish for a pregnant friend whose husband was out of town. It made enough to feed us plus two hungry babies, AND there was more leftover for her and her husband to enjoy once he got back and for Joe, Cheech and I to have for lunch the next day. In other words, it makes A LOT.