Prep 120 hrs
Cook 6 hrs
This is a combination of a half dozen different recipes that turned out even better than I expected. It's delicious and easy to make, but it takes a lot of setting time. Prep time DOES include marinating time!
- 10 lbs packer trimmed beef brisket (Cryovac packed, about, the bigger the better)
- 1⁄2 cup orange juice
- 1⁄4 cup fresh lime juice
- 1⁄4 cup ketchup
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 -2 teaspoon Asian chili sauce, such as sriracha,to taste
- 2 -4 tablespoons dried onion flakes, to taste
- 2 -3 teaspoons garlic granules, to taste
- 1 -2 teaspoon lemon & herb seasoning, to taste
- 1 -2 teaspoon fresh ground black pepper, to taste
- 1 -2 teaspoon creole seasoning, to taste
- 1 -2 teaspoon seasoning salt, to taste
- 1⁄2 cup extra virgin olive oil
- 2 (14 1/2 ounce) cans low sodium chicken broth or 2 (14 1/2 ounce) cans water, to dilute salty pan drippings
- 4 -5 cups water, to dilute pan drippings,as needed
- Carefully slit just one end of the Cryovac bag, and remove the brisket, saving the bag.
- Rinse off the brisket, trim off any surface that looks like age, but leave on as much of the fat as possible, rinse again, and set aside.
- Rinse out bag, and set aside.
- You will be using it to marinate the meat if you don't have any giant food-safe bags.
- Alternately, you can use a roasting bag, such as the ones made by Reynolds.
- Do not use a garbage bag.
- They are not food-safe!
- Combine all of the liquid ingredients in a small bowl, except for the olive oil, and stir to combine.
- Add all of the dry ingredients, and stir to dissolve whatever is likely to dissolve.
- Start with the minimal amounts of spices, and work your way upward, stirring and tasting as you go.
- The marinade should be quite spicy!
- Whisk the olive oil into the marinade.
- Return the brisket to the Cryovac bag, and add the marinade, letting it drizzle down the sides of the meat.
- Squeeze out as much air as possible, and staple the end shut; the easiest way to do this is to fill the sink with water and let the water help do the squeezing.
- Massage the marinade into the meat, seal the Cryovac bag into a garbage bag to contain leaks, and it WILL leak!
- Place in the refrigerator, and marinate in refrigerator for at least 2 days, preferably longer, up to 5 days, massaging and turning over 2-3 times a day.
- Fold together the edge of 2 large pieces of heavy-duty foil to make a single piece large enough to enclose meat.
- Place the meat and marinade on the foil, seal it in, folding up all edges to seal.
- Alternately, place meat and the marinade in a large roasting bag, squeeze out air, and close the bag (I thought of this after the fact, of course!).
- Place meat on a rack in a roasting pan, fat side up so it will self baste, and roast in a 250-275 degree F for about 4-5 hours, until it reaches an internal temperature of about 130 degrees F on an instant-read thermometer.
- Carefully cut open the bag to expose meat, being careful not to burn yourself with the hot juices.
- Poke a couple hole in the bottom to let juices drain into the pan, and pull out bag or foil from under the meat, letting meat rest on the roasting rack.
- Return to oven, and continue roasting until internal temperature of meat reaches 150 degrees F, about another 1 hour or less.
- The meat will be pretty well done, but it will still be juicy due to the slow cooking.
- Remove roasting pan from oven, and allow brisket to rest at least 15 minutes before cutting.
- Trim off and discard all external fat before carving across the grain.
- Strain and degrease the pan drippings to use for jus or gravy.
- The drippings will be WAY TOO SALTY and SPICY to use as-is, so dilute to taste with low-sodium canned chicken broth and water before using or freezing.
- I ended up needing 2 cans of chicken broth and 4 cups of water to dilute 4 cups of drippings, and the jus was still very tasty!