The secret to making delicious brisket is to buy a good brisket and cook it until it is fork tender. A whole brisket has a leaner part and a juicier part so there is something for everyone. Itâ€™s easier to carve when cold so make it ahead - chill meat and juices separately, discard fat on juices and reheat altogether, covered, at 325F until hot. For extra flavour grill the brisket before braising which adds a great smoky flavour.
Makes 12 to 16 servings
1. Combine smoked paprika, salt, cumin, garlic and sugar. Pat into brisket. Marinate in refrigerator up to overnight.
2. For extra flavour, brown brisket on a hot barbecue 3 to 5 minutes per side. Transfer to cool side of grill and turn barbecue to low. Close lid and cook brisket about 15 minutes. If barbecue flares up remove brisket until the flames die out and place brisket on the off side so that it will become smoky but noÂ juices drip down on the flames.
3. For sauce combine barbecue sauce with beer or water, maple syrup, brown sugar, mustard, Worcestershire, vinegar and chipotle.
4. Place onions and garlic in bottom of a big Dutch oven or deep roasting pan. Place brisket on onions. Add barbecue sauce. Cover surface of brisket with parchment paper. Bring to a boil on top of the stove. Cover tightly, and place in a preheated 325F oven. Braise for 3 to 6 hours depending on weight and thickness of brisket until fork tender. Check every 45 minutes and add more water if necessary. Remove cover and paper and return to oven for 15 to 20 minutes to brown if necessary.
5. Remove brisket to a carving board. Strain juices and discard fat that rises to top. Slice meat and serve with juices.