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Randy's Beef Brisket Intro


This brisket recipe makes a mess of beef for a large group.  A 10-15 pound brisket is going to feed 10-15 people. Plan on sharing a bunch or freezing some for meals at a later date. To freeze, just put the beef with some of the juice in a zip lock and freeze, and you will be all set. Randy did this before our wedding, and then a friend heated it it up for the day after party for the wedding party and out of town guests.  

The only odd ingredient is the Cajun seasoning. You can by many varieties in bulk at Costco, Sam's, Walmart or other food stores. Most of them will work.

A friend had posted on Facebook that she needed brisket for 66 people, We knew that this was part of a ministry that she does, and recognized that this would be a large expense if purchased at a restaurant.  So we offered to cook brisket for the group.  So we tripled this recipe and cooked 45 pounds of brisket.  Everyone had seconds!

Timing and Servings

Timing

Total Time:  8 Hours
Prep Time:  30 Minutes
Cook Time:  About 7.5 Hours

Servings:   ~16-24 Servings

Ingredients

10-15 lb Beef Brisket
2 Tablespoon Onion Powder
2 Tablespoon Garlic Powder
2 Tablespoon Cajun Seasoning
2 Teaspoon Cayenne Pepper
1 Teaspoon Cumin
1 Tablespoon Salt
1 Tablespoon Fresh Ground Black Pepper
2 Teaspoon Paprika
1 14 oz can of chicken of beef broth

Preparation and Cooking Instructions

Preheat oven to 375 degrees. 

Make dry rub by mixing together the last 8 dry ingredients in a bowl. Wash the Brisket with water and dry thoroughly with paper towels. Spread ingredients liberally on brisket, pat until brisket is well covered (there may be some leftover ingredients.)

Place Brisket into a large roasting pan, fat side up.

Note: Do not trim the fat until after cooking! The fat adds flavor and makes the meat moist!

Cook at 375 degrees for about 1 ½ hours. Then:

  • lower the oven to 275 degrees, 
  • add 1 14 oz. can of beef or chicken broth to the roasting pan
  • cover and cook for another ~6 hours until beef is falling apart.
Let set for 15 minutes.  Then trim off the fat, then slice and serve.

You can also separate the fat from the beef juices and serve the brisket with the juice. A friend gave us a great "fat separator" cup that made this real easy (See pictures).

If serving later, place the meat in a large pan and pour the meat juice over the top, to keep it moist. You can then refrigerate and then reheat in the oven at 250 degrees.

You will get a lot of really great slices as well as chopped brisket!

Beef Brisket