Roast Beef Brisket

1. 1

   Season meat the night before as follows:

2. 2

   Place roast in pan lean-side up and sprinkle generously with Worcestershire sauce, smoothing it over surface with the back of a spoon. Sprinkle Special Seasoned Salt, black pepper and cayenne pepper over moistened surface. Turn roast over, fat-side up, and repeat the process. Cover tightly and refrigerate over night.

3. 3

   Remove from refrigerator an hour or two before cooking. UNCOVER and place in 300 degree oven 3-4 hours or until fork tender, basting occasionally with juices that form in bottom of pan. Add no water. When meat is about half done, check juices and if they seem to be cooking away, place a piece of aluminum foil loosely over meat.

4. 4

   The nat'l gravy from this roast is quite strong and may be too highly seasoned for some tastes. It may be diluted w/ a little water and thickened if desired. (we do neither)

5. 5

   Brisket must be sliced across the grain. If the grain is not readily discernible, turn roast upside-down and the direction will be obvious. Slice very thin.

6. 6

   I always remove the cooked roast from the juices and refrigerate separately before slicing. The meat slices easier when cold with a very sharp knife and the fat can then be removed from the cold juices before returning to the meat. I also then add the defatted juices to the sliced meat, cover and reheat immediately, either in oven or microwave. It can then be served or chilled again until needed. This seems to ensure that the meat remains moist.

7. 7

   Also, for barbequed beef, I sometimes slice thicker and then shred by hand before adding the juices back. After warming I add some barbeque sauce to taste and serve on buns.

No additional tips available.