Dutch oven cooking does not have to be hard, complicated or gross. We will start today off with brisket. If you have the time, you can cook your brisket a little longer and then just pull it apart, but we got started a little later than planned so we decided to slice ours. Brisket is a great option for when you need to serve a lot of people. Simple to prepare, delicious, and it’s just as easy to make this recipe for one family as it is to make it for a crowd. It’s so great when you know that everyone is happy and fed and that you didn’t spend hours and hours in the kitchen preparing a huge meal. If you don’t have a dutch oven you can make this dish using your regular oven. Just cook the brisket on low heat all night and into the next day. Just make sure that you keep an eye on it, if you cook it for too long or at too high of a temperature it will dry out your meat and leave it tough and less appetizing. If you’re really worried about time, start preparing your charcoal so that it will have plenty of time to get heated up before you put your dutch oven on to cook.
What Is Brisket?
Brisket is beef.
Brisket is cut from the breast of the cow.
Brisket is one of the least tender cuts of beef.
It should be braised or slowly roasted, to tenderize and moisten the meat.
Does Brisket Have a Bone?
The brisket we buy in the grocery stores today, has had the bone removed.
Some butcher shops may still sell brisket without the bone removed.
At What Temperature Is Brisket Fully Cooked?
Brisket should be cooked to an internal temperature of 175 degrees.
- 1 Brisket do the size that will work best for your family
- Course Ground Black Pepper
- 24 oz Ketchup
- 3/4 Cup Brown Sugar
- 3/4 Worcestershire Sauce
- Do not trim any of the fat prior to cooking.
- Cover each side of the brisket with the pepper and place into the dutch oven.
- Let it cook all day long.
- Mix together the remaining ingredients and set aside.
- This will be your BBQ sauce and although it doesn't look like much it will be amazing.
- About 1 1/2-2 hours before serving drain any liquid out of the dutch oven and remove the brisket.
- If you have let it cook slowly all day then you can trim some of the fat and pull apart the brisket.
- If not then trim the fat and very thinly slice against the grain.
- Place the meat back in the dutch oven and cover with the BBQ sauce.
- Let it finish cooking.
- The pepper that was already on the meat in combo with the bbq sauce will give it a sweet/tangy/and almost kick of flavor. If you want a lot of kick add more pepper to the brisket in step one, less if you want less of a kick.
- Once the meat is ready serve it up on rolls with slaw, cheese or whatever your heart desires.
- You can find a Broccoli Slaw recipe on our site.