We are a brisket loving family. So, when I got a 6lb brisket on sale, I was all about it. One problem, though: I've never made brisket! My husband really wanted to smoke it, but we didn't have enough wood. Not to be discouraged, I just jumped on All Recipes and looked up brisket. I found very easy directions for roasting it. I already knew that the trick was cooking it low and slow, meaning low temperature and long cooking time.
So, Sunday morning, I pulled my prize meat (roughly the size of a newborn baby) out of the fridge and attacked it. I started off by trimming away most of the fat, then made slices across the grain. This way any fat left didn't shrink during cooking. Then I took a bowl of black pepper and seasoned salt and used my hands to rub the mix all over both sides. Finally, I minced two cloves of garlic and rubbed it onto the exposed side. I poured about a cup of water into my roasting pan with the brisket. Then I put the lid on, put it in the oven at 275 degrees and got ready to go to church. By the time we got home, the timer I'd set to 4 hours had only 30 minutes left. The house smelled amazing and I had just enough time to boil potatoes for mashing. We had a beautiful, tender, juicy brisket for a late lunch and then snacked on it for the rest of the evening. Then Monday, we had brisket sandwiches. We plan on smoking it next time, just to experiment, but this was no disappointment for a first timer!
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