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James Martin Slow cooked Brisket

James Martin Slow cooked Brisket

Dianna Agron
James Martin's Slow-Cooked Brisket is a flavorful and tender recipe that will impress your dinner guests. This delicious dish combines the best ingredients and slow cooking techniques to create a restaurant-worthy meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine British cuisine
Servings 5 People
Calories 257 kcal

Ingredients
  

  • 4 pound Brisket
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 cup red wine
  • 2 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tbsp black pepper
  • 2 tbsp salt

Instructions
 

Smoker:

  • Prepare the brisket:Trim excess fat from the brisket and apply a dry rub or marinade of yourchoice.
  • Preheat the smoker:Preheat your smoker to a temperature range of 225°F to 250°F (107°C to 121°C).
  • Add wood chips: Soakwood chips or chunks in water for about 30 minutes, then place them in thesmoker box or directly on the charcoal if you're using a charcoal smoker. Thewood chips will create smoke and add flavor to the meat.
  • Place the brisket:Put the seasoned brisket on the smoker grates, fat side up. Close the lid tomaintain a steady temperature.
  • Monitor thetemperature: Use a meat thermometer to keep an eye on the internal temperatureof the brisket. It is generally recommended to cook the brisket until itreaches an internal temperature of 195°F to 205°F (90°C to 96°C) for a tenderand flavorful result.
  • Let it rest: Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for about 30 minutes before slicing and serving.

Grill:

  • Prepare the brisket:Trim excess fat and apply your choice of dry rub or marinade.
  • Preheat the grill: Preheat one side of the grill to medium-high heat for direct grilling and leave the other side unlit for indirect grilling.
  • Sear the brisket: Place the brisket on the hot side of the grill and sear it for a few minutes on each side to develop a nice crust.
  • Move to indirect heat: Once seared, move the brisket to the cooler side of the grill and close the lid. Maintain a temperature of around 225°F to 250°F (107°C to 121°C) by adjusting the grill vents.
  • Monitor thetemperature: Use a meat thermometer to monitor the internal temperature of thebrisket. Cook it until it reaches an internal temperature of 195°F to 205°F(90°C to 96°C) for optimal tenderness.
  • Rest and slice:Remove the brisket from the grill, let it rest for about 30 minutes, and then slice it against the grain before serving.
Keyword Slow-cooked Brisket