Beef and Carrot Tzimmes with Texas Beef Brisket

Ingredients

• 10 lb Beef Brisket (Whole packer brisket)
• 3 tbsp Kosher Salt (Use coarse salt for a better crust)
• 3 tbsp Black Pepper (Coarsely ground, 16-mesh if possible)
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Liquid Smoke (Optional, for a smokier flavor in the oven)

Instructions

1. 1

   Prepare and Trim the Brisket (15 minutes)

   • Place the cold brisket on a large cutting board. Pat it completely dry with paper towels.
   • Using a sharp boning knife, trim the fat cap down to a uniform 1/4-inch thickness. This allows the fat to render properly without being excessive.
   • Flip the brisket and remove any large, hard chunks of fat or silver skin from the meat side.
2. 2

   Apply the Dry Rub (5 minutes + optional rest)

   • In a small bowl, thoroughly mix the kosher salt, black pepper, garlic powder, and onion powder.
   • Season the brisket generously and evenly on all sides with the rub, pressing it into the meat to adhere.
   • For best results, wrap the seasoned brisket tightly in plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This acts as a dry brine, enhancing flavor and moisture.
3. 3

   Initial Slow Cook - Building the Bark (Approx. 6 hours)

   • Preheat your oven to 250°F (120°C).
   • Place the brisket, fat-side up, on a wire rack set inside a large, rimmed roasting pan.
   • If using liquid smoke, mix it with 1/2 cup of water and pour it into the bottom of the pan. This creates a humid environment and adds a smoky essence.
   • Place the pan in the oven and cook until the internal temperature reaches 160-165°F (71-74°C) and a dark, firm crust (the 'bark') has formed. This typically takes about 6 hours.
4. 4

   Wrap the Brisket - The Texas Crutch (5 minutes)

   • Remove the brisket from the oven. Lay out two large, overlapping sheets of unwaxed butcher paper (preferred for a better crust) or heavy-duty aluminum foil.
   • Place the brisket in the center of the paper/foil and wrap it as tightly as possible to create a seal. This step helps power through the 'stall' and retains moisture.
   • Return the wrapped brisket to the oven, placing it directly on the oven rack.
5. 5

   Finish Cooking Until Tender (Approx. 4-6 hours)

   • Continue cooking the wrapped brisket until it is 'probe-tender'. This means a meat thermometer or skewer slides into the thickest part of the meat with very little resistance, similar to probing soft butter.
   • The target internal temperature is typically around 203°F (95°C), but the feel of tenderness is the most important indicator of doneness.
   • Start checking for tenderness after about 4 hours in the wrap.
6. 6

   Rest the Brisket (Crucial Step: 1-3 hours)

   • Remove the brisket from the oven but keep it in its wrapping.
   • Place the wrapped brisket in an empty, insulated cooler and close the lid. Let it rest for at least 1 hour, but 2-3 hours is ideal for the best results.
   • This resting period is non-negotiable; it allows the muscle fibers to relax and reabsorb the juices, ensuring a moist and tender final product.
7. 7

   Slice and Serve (5 minutes)

   • Unwrap the brisket over a cutting board with a juice groove to catch the flavorful drippings (the 'tallow').
   • Identify the direction of the muscle grain. The brisket has two muscles (the flat and the point) with grains running in different directions. You may need to separate them before slicing.
   • Using a long, sharp slicing knife, slice the brisket against the grain into 1/4-inch thick slices.
   • Serve immediately, drizzling some of the reserved tallow over the slices.