The Secret to Making the Best Cast Iron Brisket at Home

Brisket is one of my favorite cuts of meat. It can be a little challenging to cook, but it's so worth it when you get it right. Brisket is a tough cut of meat, but when it's cooked properly, it's incredibly tender and flavorful. I've been cooking brisket for years, and I've tried a lot of different recipes. But this one is my absolute favorite. It's simple to follow, and it always turns out perfectly. The secret to making great brisket is to cook it low and slow. This allows the tough connective tissues to break down, resulting in a tender and juicy piece of meat.

I like to cook my brisket in the oven, but you can also cook it on the grill or in a smoker. No matter how you choose to cook it, be sure to use a meat thermometer to make sure that it reaches the correct internal temperature.

Once the brisket is cooked, it's important to let it rest for at least 30 minutes before slicing into it. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy brisket.

I love serving brisket with my favorite sides, like mashed potatoes, mac and cheese, or coleslaw. It's the perfect meal for a special occasion or a casual family dinner.

If you're looking for a delicious and easy way to cook brisket, I highly recommend this recipe. You won't be disappointed!

Ingredients:

• 3lbs brisket

• 1/4 cup dijon mustard

• 2 tablespoons brown sugar

• 1 tablespoon smoked paprika

• 2 tablespoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon black pepper

• 1teaspoon salt

• 3/4 tsp. mustard powder

• 1 cup beef broth

Directions:

1. Preheat your oven to 250 degrees Fahrenheit.

2. Rub your brisket with the dijon mustard and ensure it's totally covered.

3. Combine the sugar, paprika, garlic, onion, pepper, salt and mustard powder, then cover the brisket with the mixture.

4. Place the brisket in the refrigerator and let marinate for up to 24 hours .

5. Place the brisket in a cast oven and fill cast iron with broth and cover with an oven-safe lid for 8 hours. Note that you may have to check to ensure the liquid is still there and not evaporated.

6. After done cooking, I performed a quick reverse sear, but it isn't necessary!

7. Allow the meat to rest off a heat source, then slice the brisket. Pour the juices on top and serve.