Mamas easy brisket

 Hi everyone

Over the last couple of years Ive been working through options for an easy and flavoursome cooked brisket. I have smoked one, I have slow baked one, I have pressure cooked one and frankly one day out of desperation to get a hunk of brisket cooked before family arrived I did all three! Ironically that moment of desperation helped me produce one of my best versions of the dish but frankly three different processes is too much even for me. So this recipe uses two but I have found it to be generally bullet proof. .

Ingredients

1-2 kilo brisket fat trimmed 

charcoal rub - I use Jess Pryles Black Beef seasoning but generally others are fine and the world wont end if you dont have it

Sweet Baby rays Hickory & Brown Sugar BBQ Sauce -  I use a lot of it but really its too taste. I did find that this brand unlike some others with brown sugar doesn't make the meat sickly sweet once cooked (husband wouldn't eat it if it did as he hates sweet foods).

salt and pepper

red cabbage, red onions, other greens to go under the brisket 

To do

Heat your oven to 160 degrees 

Because Im never organised or have unexpected visitors my brisket is often coming out of the freezer. I dont actually mind it that way but you can defrost if you prefer. I pull out a couple of large sheets of foil and lie them flat on the bench. I add a couple of smaller non stick foil sheets on top. I place the brisket on the non stick foil and shake the rub over then I pour the bbq sauce over and brush it all over the meat. I turn it over and do the same to the other side making sure that the sides are covered too. I then wrap that meat up making sure that its secure and there are no gaps for the liquid that will come out of the meat as it cooks to go. I put it in my dutch oven with the lid on and pop it in the oven for 6-8 hours or as long as I can. I check it regularly to add more bbq sauce on and make sure that the juices are not seeping out as that can spell disaster (code for tough dry meat). If that happens pull it out and pour the escaped juices back on top and wrap it in more foil to keep it all in. Then put back in the oven. 

An hour before you are due to serve pull the meat out and put it and the juices into the pressure cooker. If its too big you may need to cut in half to get it in. I then make sure there is enough liquid and add half a cup of water or beef broth if need. I also add a tablespoon or so of the bbq sauce ..yeah its all in the sauce. I pressure cook the meat on high for 45-60 minutes depending on the size. Once done I release the steam and pull it out. It should be melting soft and yummy. 

I carve and place on top of the garnish in a disposable tray. I brush on some of the juice including between each slice and season. The garnish ensures that the meat isnt stewing in its juices while it sits and if you like sliced raw red cabbage or onion like I do the hot sauce actually cooks it a bit and you can eat it and enjoy that tanginess alongside the meat.  I then reduce the juice to a delicious ju and put in a grave jug for anyone who wants to add more. 

Then with a mac n cheese or big salad we all tuck in.