Fool-proof Beef Brisket Recipe

How to make it

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• Note: Roasting time is for 10+ pound brisket. If making smaller brisket, time may be reduced to 8 to 10 hours.

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• Rinse the brisket in warm water to remove excess blood and preservatives.
• Place in the Ziploc bag, and pour in the buttermilk.
• Place the whole bag into the aluminum pan, just in case the bag leaks, place into the fridge and marinate for 24 hours. (The lactic acid breaks down the proteins in the beef tenderizing it.)
• Remove the brisket from the buttermilk. Do not rinse it! Whatever sticks to it stays. Discard the remaining buttermilk and bag.
• Season both sides of the brisket with a light dusting of each spice, and gently rub into the meat. For bolder flavor, add more spice as desired.
• Place fat side down, and cover with aluminum foil, ensuring a good seal.
• Place on the rack on the middle of the oven, and set to bake for 12 hours on 300° F.
• No need to preheat the oven, and just leave the brisket ALONE!
• Be careful when removing from the oven, because the juices (and there will be a lot of them) will shift around in the pan.

• Additional note:

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• Reserve the drippings and the fat to make beef stock. Simmer the fat for at least 30 minutes, let cool and skim off the fat. This is the best tasting beef stock I have ever had.