Best Beef Brisket On Buns Recipes

BEEF BRISKET RECIPE

Steps:

• In a small bowl, whisk all dry rub ingredients together. Set aside.
• Place the brisket on a cutting board and trim any excess fat from the brisket, if needed.
• Rub mustard over the whole brisket, underneath, on the sides, covering it completely with mustard.
• Next, sprinkle dry rub over the top and really rub it into the meat. Turn over and rub underneath, as well as on the sides.
• Using a metal 9 x 13 baking pan, or roasting pan, line with aluminum foil. Take another piece of foil and lay it over the pan lengthwise with extra hanging over. And a third piece of foil going the opposite direction (this is going to securely cover the brisket).
• Place the brisket in the center of the pan. Cover tight with foil and place in the refrigerator for 10 hours or overnight.
• Remove from the fridge and let sit out at room temperature for an hour. Do not remove foil.
• Place the brisket into a preheated 300° oven, on the center rack, and bake for one hour per pound until the temperature reaches 200° in the thickest part of the brisket.
• Uncover brisket and continue baking for another 45 minutes to 1 hour to crisp the exterior of the brisket.
• Carefully remove from oven.
• Place brisket on a cutting board, cover lightly with foil (like a tent) and let rest 30 minutes before slicing across the grain.

BEEF BRISKET TACOS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight., Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. ,