Delicious tender beef brisket rubbed with a mixture of spicy gourmet mustard and brown sugar. The brisket is also covered with slices of bacon and baked in the oven.
Flip the brisket fat cap down and trim off the silver skin that may still be left over and any large pieces of fat that may be underneath.
Then, flip the brisket back over, fat cap up, and see if there are any areas of fat on top that is too thick. If the fat is more than about 1/2 inch thick, trim it down. You do not want to take off all the fat of too much fat off the top because you will be compromising the tenderness and juiciness of the meat.
Line some foil sheets in the roasting pan, overlapping each other. You will want to wrap the brisket in foil so judge how much foil will be needed based on the side of the brisket. You may been an extra sheet to cover the top.
Pour some salt out into a small bowl and rub brisket with salt all over.
Mix mustard and brown sugar together and generously rub and coat the brisket all over.
Layer a few slices of bacon in the roasting pan, on the foil, to be underneath the meat. Lay the brisket in the middle of the foil on top of bacon and layer the bacon slices on top of the brisket, side by side.
Wrap the brisket in foil not too tight but make sure there are no holes or open areas. Place the roasting pan with the brisket in the refrigerator overnight to help infuse it with some flavor.
Take the brisket out of the refrigerator and let sit warm up for about an hour on the counter.
Preheat oven to 300°.
Insert the leave-in meat thermometer into the thickest part of the brisket but make sure to hit the muscle not the fat.
If you don’t have a leave-in thermometer, use a regular meat thermometer and take the brisket out of the oven to take the temperature. Make sure to close the oven door while taking the temperature.
Cook brisket until it reaches about 185° internally and open the foil. Bake the brisket open until it reaches 200°-202°. If you want to crisp up the bacon a little bit of top, turn the broiler to low until the bacon is crisped enough. Keep an eye on it because it will only take a few minutes.
Once the brisket is done transfer it onto a large cutting board and tent it with a sheet of foil. Let it rest for 30-45 minutes.
Slice brisket against the grain and make sure to use a sharp knife!
The easiest way to see the grain on the brisket is to look on the bottom. Even if the brisket is too big to flip, you can lift one side of it and peek underneath to see which way the muscle is running. You should be able to see easily which way to cut.
Save the juices from cooking the brisket. Pour the juices into a small pot and refrigerate. Once it's cold, you will be able to scrape the fat off the top. The remaining liquid can be used to make delicious gravy. This great is great on mashed potatoes or sandwiches.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.