Molly's Brisket
Total Cooking Time: 6 hours Serves 8 (or more, depending on the size)
Ingredients
1 whole Beef Brisket, well trimmed of fat
Salt and Pepper
Celery Seed
Worcestershire Powder, optional
Garlic Powder
Onion Powder
Worcestershire Sauce
1 box Lipton Beefy Onion Soup Mix (2 envelopes)
1 large Onion, thinly sliced
8 oz Sliced Button Mushrooms (optional)
Your Favorite Barbecue Sauce
Directions
Preheat oven to 300°.
Use heavy duty foil; tear two LONG pieces and place them in a cross on a baking sheet with 1 inch sides.
Place brisket in the center and season the leanest side generously with salt, pepper, celery seed, Worcestershire powder, onion powder, garlic powder, and several dashes of Worcestershire sauce.
Turn brisket over, and repeat on the other side with the same seasonings. Remember, season generously!
The side with the most fat should be up during cooking.
Next, sprinkle the top with the two envelopes of the onion soup mix.
Top with sliced onion and mushrooms if you are using them.
Drizzle top with barbecue sauce (maybe ½ -3/4 Cup).
Wrap tightly in the foil. You want to be sure no juices escape.
Bake in the slow oven 5 hours.
At the end of the 5 hours, open foil up to expose the top of the brisket. Careful! It’s very hot, and steam rushes out as you open the top of the package.
Add more barbecue sauce (about the same amount as before) and return to the oven – brisket uncovered, for another hour.
The cooking time is always the same, regardless of the size of the brisket.
Remove the brisket from the oven, and carefully transfer it to a cutting board.
Tent it with foil to keep it warm and let it rest about 15 minutes for juices to redistribute before slicing.
Slice in thin slices across the grain. I find an electric knife is the best for this job!
{“To prepare the sauce”=>”Pour drippings collected in the foil into a fat separator. Transfer just the defatted drippings to a saucepan, add more BBQ Sauce, and thicken as desired with a bit of cornstarch dissolved in cold water.”}
{“Make Ahead Tip”=>”The brisket can be made and sliced the day before. Reheat, covered tightly, at 350° for 20-30 minutes or until hot throughout. It can also be cooked and frozen.”}