- 5 lbs. beef brisket
- 1 pkg. onion soup mix
- 1 tsp. garlic powder
- 2 tsp. dry mustard
- 1 tsp. or more bacon fat (or chicken fat)
- aluminum foil
- fresh ground pepper
- 1 cup beef broth (slow cooker only)
- peeled, cut fresh potatoes and carrots (slow cooker only)
Combine: onion soup mix, garlic powder, dry mustard and just enough fat to make a thick paste.
Rub the meat with the paste and wrap tightly in aluminum foil if you plan to cook the brisket in an oven.
If you're using a slow-cooker, rub the paste on the top and sides of the meat only and tent over top loosely in foil, so that the paste won't all rub off on the foil.
Refrigerate 3-8 hours (overnight is ideal.)
Oven Roasting:
To cook in a conventional oven, preheat oven to 500 degrees F.
Place brisket, still wrapped in foil, in your roasting pan.
Roast 30 minutes in 500 degree oven.
Reduce heat to 325 and cover the pan.
Cook 2 more hours or until tender to the fork.
Remove pan from oven. Wait 30 minutes before removing foil and slicing meat.
Letting the meat rest helps keep the meat from falling apart.
Season with fresh ground pepper as desired.
Cool, slice and refrigerate to use cold in sandwiches.
Slow-cooker Method:
Remove foil.
Place roast, still smeared with onion soup/garlic/mustard/bacon fat paste, in the slow-cooker.
Add 1 cup beef broth and 2 cups water (or 3 cups water if you don't have broth.)
Cook on low for 8 hours.
Turn roast over.
Add peeled, cut potatoes and carrots if desired.
Cover and continue to cook on low for an additional two hours.
Remove brisket onto plate, tent with foil .
Let stand ten minutes before cutting.
Meanwhile, remove vegetables from slow cooker and keep warm.
Turn up the heat in the slow cooker and stir until juices reduce through evaporation.
If there aren't enough meat juices to use as a gravy, spoon off visible fat. Add more water.
Heat while stirring, then spoon juices over slices of brisket on plates.
Season with fresh ground pepper as desired.
