The good news is that you can either cut them into smaller sizes and cook them at different times or cut them and cook them at the same time in a large pan and then freeze them to pull out later.
Cooking all at once is my personal favorite because you only have one preparation, one day of cooking, yet you can get from 3 to 20 meals out of it and not have to cook again! (Did I tell you that I LOVE my freezers?? Yes, that is plural). Whenever I can cook in large amounts, even though there are only 2 of us eating each night, I absolutely do it. Some people spend 2 or 3 days a month making freezer meals so they don't have to cook during the month. I found that I never have 2 or 3 days time to do this. It is sooo much easier to just double or triple meals when you are already cooking them, then freeze them in meal size portions. I have gone a week to a week and a half without ever needing to cook. I do like to cook but on busy days at work and with family I LOVE to pull out a wonderful meal that doesn't need to be cooked, just heat and serve. Well enough of that, let's talk about brisket!
So after buying the brisket (mine have been about 12 to 15 lbs.) cut off the outer plastic wrap and wash the meat. Then I just get a large knife and eyeball it to cut it in 3 to 4 lb. sections. Make enough of the rub recipe to cover the separate pieces.
(for a 4-6 lb. roast)
2 Tablespoons chili power
1Tablespoon garlic powder
1Tablespoon onion powder
1Tablespoon ground black pepper
1Tablespoon white sugar
1Tablespoon seasoned salt
Mix together in a bowl. Rub it into the outside of all sides of the meat. Keep adding more until all of it is used if possible. As the rub has time to combine with the meats juices it becomes easier to add more dry rub to what is already there. After rubbing each piece with spices, place the meat in a pan large enough to hold your meat. Place the pan uncovered in a preheated oven at 350F degrees. Cook for 1 hour. Take out and pour into pan:
1 1/2 cups beef broth (More if cooking more than one 4 lb. roast)
Cover tightly with foil. Return to oven and reduce heat to 220F degrees. Cook for 4 hours more. Remove and let meat stand for 30 minutes before slicing.
After slicing, replace meat in pan to soak up broth and drippings. The meat will become very juicy and flavorful.
You can also pour the juice over the meat and then let it sit. If freezing some of the meat include juice so it can be warmed up with it. A lot of flavor is in the juice so put it to good use!
This meat is so delicious if you slice it and serve it on homemade buns found here. These are easy to make too because you can make them on the dough setting of your bread maker. Also, you can make them by hand if you don't have a bread maker.
The real secret is this! We had a catered lunch at work one time from a local barbeque restaurant. They served the meat on a bun but didn't put the sauce all through pulled apart meat. They sliced it and then add the barbeque sauce on top. It really made a difference. It wasn't too strong of a barbequed taste. Also, they used a really good sauce that isn't too vinegary tasting. I really like to make my own recipe but when I don't have time I use K C Masterpiece Original for this. It has a deep flavor without being too strong.
Party Time! This will feed a lot so now you have a meal plan for your next large family party or neighborhood get together!
Recipe source: Best Ever Beef Brisket (no longer found on All Recipes).With changes made by me.
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