I had another post on BBQ brisket sandwich, but recently I have been experimenting with high heat to cook faster. This is a very easy recipe and it produces good results. It's an easy way to mimic the principles behind my 4 hr BBQ sauce with minimal work.
Labor Intensity: It would be good to have an extra hand.
Place the meat fat side up in an aluminum tray. You may need 2 aluminum trays for this.
Check on it after 3-4 hours. Pinch a side and pull, it should tear off easily.
Heat sauce on pan on medium/high until it gets to desired flavor and thickness (about 10-20 minutes) Stir as it boils off to prevent burning. If it starts popping, turn down heat.
After sauce is thicker and concentrated to taste, skim off oil on top and discard.
While one person attends to the stove, the other person can slice the meat into 1/8 inch slices.
Beef brisket is a cut of meat that you want to cook all the way. The tough nature of the fibers requires it to be kept at a high temp long enough to become tender. It's better and actually more flavorful when well done. The high collagen content makes it unique in that it protects it from drying out as it cooks. It remains juicy even when fully cooked.
Letting the meat rest for 1hr allows it to cool and reabsorb the juice. Cutting it immediately will lead to drier meat. For more info click here.
I strongly recommend cattlemen's bbq sauce. It produces much better flavor than some of the other sauces out there.
One way to do this is to cook the meat, allow it to cool and then refrigerate it overnight in it's own juice. The next day you can slice the meat and then reheat in the oven at 400F for 1 hr while reducing the sauce. Then mix altogether before serving. This allows it to absorb more juice, develop stronger flavors, and cut down on prep needed on the day of.
Recently used his recipe. It was fantastic!!!
I improvised a bit though. I used Salt Lick Dry Rub from Austin and rubbed the meat down the night before. Stuck it back in the fridge and put it in the oven for 4 hours. The 30 minutes I removed the foil and let the fat burn and crunch up.
That's it!! The meat was delicious!!!