Being a Texan born and raised (for the most part), I love a good, slow cooked brisket. Preferably one that has been smoked over hickory chips lending it that delectable balance between the smoke infused flavor of the outside and the tender, juicy meat on the inside. If you ever find yourself in the middle of Texas on I-95 say somewhere between Austin and Dallas and you pass a sign for Cooper's BBQ I highly suggest you defer all travel plans and swing in for some of the best suck-the-bone-dry BBQ you'll ever experience. Unfortunately, I have neither a smoker nor a small town BBQ pit with ten of their own smokers to satisfy my hunger. So I decided to take the plunge and buy a piece of brisket anyways and figure the rest out as I went. The result was delectable and the chipotles in the sauce added just the right touch of smokiness to make up for the lack of a real smoker. For those of you who may be wondering what cut of meat you need to hustle your butcher for, there are two types of brisket cuts: the flat cut and the point cut. I prefer the point cut, and in fact it was the only one available at Whole Foods, because it has a nice strip of fat on one side that is a delicious texture contrast and melt in you mouth flavor booster.
1 2-3 # trimmed beef brisket, grass-fed if possible, hormone/antibiotic free
1 6 oz can organic tomato paste
1 c beef stock
3 Tbsp coconut oil
Salt and pepper to season
2 chipotles in adobe sauce
2 c beef stock
1/4 c gluten-free Tamari, low sodium
1/4 c dijon mustard
1/4 c gluten free San-J szechuan sauce
1 tsp smoked salt
1 onion, medium dice
6 garlic cloves, rough chopped
1/3 c coconut vinegar
1. Combine all ingredients in a pot large enough to hold the brisket and mix well
2. Place brisket in pot.
3. Cover brisket with marinade making sure some is underneath the meat then cover and refrigerate for 8-16 hours. I like to get is ready to night before when I'm making dinner and let it marinate until time to cooke around 1 pm.
1. Pre-heat oven to 270 F
2. Take brisket out of marinade, dry off and let sit out for 20-30 min
3. While brisket is drying, take pot with marinade and place over high heat
4. Reduce by 1/2 then take a stick blender or throw the marinade into a blender and pulse until coarsely blended
5. Add paste and cup beef stock and mix well
6. Heat coconut oil on high in a skillet large enough to fit brisket in
7. Season both sides of brisket with salt and pepper
8. Sear each side of the brisket until it is nice and brown careful not to burn
9. Place brisket back into pot, coating each side with the sauce
10. Cover pot tightly with aluminum foil securing with a top if possible
11. Cook for approximately 4-6 hours (1.5 hours per pound) turning every 1.5 hours.
12. Remove brisket from pan and let sit on cutting board
13. Put sauce in blender with two chipotles and blend until smooth
14. Slice the brisket against the grain as shown below and serve with sauce