So, this was the star of my Super Bowl party and when I say star I mean the absolute highlight of the menu. I needed something easy, versatile and big enough to feed a crowd. The key to this thing breaking apart when you slice it is low and slow. Low heat and slow cooking. Well worth the wait.
I took this out of the oven, placed it on the cutting board and then tried to get a few shots before the ravenous Super Bowl guests took this thing down – these photos above were all I could really get.
- 10 garlic cloves
- ½ cup brown sugar
- 4 tablespoons Dijon mustard
- 4 tablespoons olive oil
- 3 tablespoons barbecue sauce
- 2 tablespoons dry mesquite seasoning
- 1 tablespoon freshly ground black pepper
- 2 tablespoon ground cumin
- 1 tablespoon Spanish paprika
- 1 teaspoon cayenne pepper
- ¼ cup kosher salt, plus more
- 1 8–10-pound untrimmed brisket
- 3 onions, thinly sliced
- 1 12-ounce can beer, lager preferably
- Add garlic into a food processor, pulse until finely chopped. Add the brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, ¼ cup salt and process until a smooth and slightly runny paste is formed, set aside. Remove brisket from packaging and dry with a paper towel and place on a baking tray or large dish. Rub paste all over brisket being sure that its well covered. Cover with plastic wrap and let chill for at least 24 hours.
- Before cooking, let meat sit out until room temperature, about 1 hour. Preheat oven to 325°. Place onions in a large roasting pan and place brisket, fat side up, on top. Pour in the beer; cover with foil. Braise until meat is very tender, approximately 5–6 hours. Remove foil and heat broiler. Broil brisket until top is browned and crisp, approximately 5–10 minutes.
- Remove from the oven and let the brisket rest for 10 -15 minutes. Remove from pan and slice. If needed, you can moisten the meat with the braising liquid and season with salt before serving.