Eastbay BBQ Brisket
Make tender Eastbay-style brisket: rub, bag, chill, cook, rest and slice for perfect sandwiches.
I love BBQ brisket, and I made this process up. You will need to plan ahead, as this takes a long time to marinate, but the amount of work is very small.
Submitted by: Barton Gill from Wichita, Kansas
Yield: Depends on Size of Brisket
- Rub the trimmed brisket well, put it in an oven bag with a tablespoon of flour, and chill 12 to 24 hours.
- Cook in the oven in the bag at 325°F following the bag's time chart (12–16 lb = about 3–3.5 hours) and cool before refrigerating.
- Refrigerate so the juices set into jelly, then trim, separate layers, and slice against the grain 3/8 to 1/2 inch thick.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How long should I marinate the brisket in the bag?
Refrigerate the rubbed brisket in the oven bag for at least 12 hours and up to 24 hours. Twenty four hours gives the best flavor, but 12 hours still helps the rub penetrate.
What size brisket should I use and how long do I cook it?
Use a whole cryo-vac brisket, typically 8 to 16 pounds. Follow the oven bag maker's time chart. As a guide, a 12 to 16 pound brisket cooks about 3 to 3.5 hours at 325°F in the bag. Use a meat thermometer and aim for brisket tenderness around 195 to 205°F.
Why put a tablespoon of flour in the oven bag?
A small amount of flour helps absorb excess juices and can reduce sticking to the bag. It also helps the cooking juices cling and contributes to the jelly that makes slicing and reheating easier. This step is optional if you prefer not to use flour.
When and how should I trim the fat?
Before rubbing, feel the fat side and slice away any very hard, thick fat in half-inch layers until it softens. Leave some fat to protect the meat while cooking. After cooking and chilling, remove rendered fat and the chewy layers between muscle sections for cleaner slices.
How do I slice the brisket so it is tender?
Chill the cooked brisket until the juices set. Separate pieces by layer where the grain changes. Slice each piece across the grain 3/8 to 1/2 inch thick. If the grain changes direction, separate and rotate the piece so you always cut perpendicular to the fibers.
Can I finish the brisket on a smoker or grill instead of the oven bag?
Yes. If you want a smoky crust, you can smoke or grill it, but you will change cooking time and technique and not use the oven bag. For tender results, still aim for the brisket to reach 195 to 205°F and rest and chill before slicing.
How should I store and reheat leftover brisket?
Keep sliced brisket covered with its cooking juices in the refrigerator for up to 3 to 4 days, or freeze for longer storage. To reheat, put slices in a baking dish with juices, heat in a 300°F oven about 20 to 30 minutes, flipping every 10 minutes so the meat stays moist.
How long should I marinate the brisket in the bag?
Refrigerate the rubbed brisket in the oven bag for at least 12 hours and up to 24 hours. Twenty four hours gives the best flavor, but 12 hours still helps the rub penetrate.
What size brisket should I use and how long do I cook it?
Use a whole cryo-vac brisket, typically 8 to 16 pounds. Follow the oven bag maker's time chart. As a guide, a 12 to 16 pound brisket cooks about 3 to 3.5 hours at 325°F in the bag. Use a meat thermometer and aim for brisket tenderness around 195 to 205°F.
Why put a tablespoon of flour in the oven bag?
A small amount of flour helps absorb excess juices and can reduce sticking to the bag. It also helps the cooking juices cling and contributes to the jelly that makes slicing and reheating easier. This step is optional if you prefer not to use flour.
When and how should I trim the fat?
Before rubbing, feel the fat side and slice away any very hard, thick fat in half-inch layers until it softens. Leave some fat to protect the meat while cooking. After cooking and chilling, remove rendered fat and the chewy layers between muscle sections for cleaner slices.
How do I slice the brisket so it is tender?
Chill the cooked brisket until the juices set. Separate pieces by layer where the grain changes. Slice each piece across the grain 3/8 to 1/2 inch thick. If the grain changes direction, separate and rotate the piece so you always cut perpendicular to the fibers.
Can I finish the brisket on a smoker or grill instead of the oven bag?
Yes. If you want a smoky crust, you can smoke or grill it, but you will change cooking time and technique and not use the oven bag. For tender results, still aim for the brisket to reach 195 to 205°F and rest and chill before slicing.
How should I store and reheat leftover brisket?
Keep sliced brisket covered with its cooking juices in the refrigerator for up to 3 to 4 days, or freeze for longer storage. To reheat, put slices in a baking dish with juices, heat in a 300°F oven about 20 to 30 minutes, flipping every 10 minutes so the meat stays moist.
Ths is a very good recipe, and very simple to make! Usually I would favor a brisket that has a smoky flavor, such as the type you would get at a rib place, like Smoque in Chicago. This is completely different, yet equally tasty! I can’t wait to make it again.