Summer Picnics - Celebrate With Beef Brisket

Falling apart, tender, juicy and so flavorful. Beef Brisket is a wonderful thing. Many years ago we did an oven roasted brisket that was absolutely so delicious. Done in the manner of an oven roasted pot roast, but with a special blend of spices.
When you have a few extra dollars give this one a try - you will not regret it. This puppy feeds 10 people. Serve up a side of summer vegetables and maybe some baked beans and you have a real down home, Southern kind of meal. Aside from the meat the summer vegetables should not be too expensive - make this to go with your garden array of squash or peas or green beans. The spices for the rub are probably in your spice cabinet already, so no cost there.

• 3 1/2 to 4 lb. beef brisket
• 1 to 1 1/2 cups of good beef broth

For the rub mixture:

• 2 tbsp. chili powder
• 1 tbsp. salt
• 1 tbsp. granulated garlic
• 1 tbsp. onion powder
• 1 tbsp. light brown sugar
• 2 tsp. dry mustard
• 1 - 2 bay leaves, crushed

1. Combine all of the spices in a bowl and set aside.
2. Preheat your oven to 375°
3. Place the brisket in a roasting pan and begin to spread the rub all over the roast.
4. Roast in the oven uncovered for 45 minutes.
5. Take the roast out and add in the beef broth. You want about 1/2 inch of liquid in the pan so either add more broth or water to achieve that.
6. Cover the roast with a tight fitting lid or tin foil. Return to the oven.
7. Turn the temperature down to 300° and cook for another 3 hours until nice and tender.
8. Slice the meat against the grain and when serving ladle some of the good au jus.

So the cost per person based on the prices below is about $2.00 for the meat portion.

I have provided a link to a website that is wonderful and explains how you could do brisket in a smoker or on the grill. Hope you enjoy.

The Boneless Flat Cut Beef Brisket is the "bottom half" of the brisket. This part of the brisket is the leanest and thinnest part of the brisket. The top part of the brisket or the "Point Cut" is the thickest part of the brisket. This is the most marbleize part of the brisket which makes it the most tender part. The flat cut brisket will cost about $ 4.99 per pound (I obtained this from my local store). Unfortunately that is the only cut available. The point cut is a bit less expensive, the national average is about $ 3.59 per pound. Not all meat departments will have these briskets in their meat counter, but do not hesitate to ask them to get one for you.

http://www.amazingribs.com/recipes/beef/texas_brisket.html