according to the United States Department of Agriculture, Americans eat an average of 67 pounds of beef per person every year. Much of that meat is enjoyed in the form of hamburgers, thick grilled steaks or barbecue ribs. While beef brisket is largely ignored in many American's kitchens, it sports a dedicated following among barbecue enthusiasts for a reason. Cooking a beef brisket in foil slowly tenderizes and intensifies the flavors of the meat.
Things You'll Need
- 3 large sheets of aluminum foil
- Large Roasting Pan
- Large Beef Brisket, about 6 to 7 pounds
- 1/4 cup of Liquid Smoke
- 6 ounces of a light beer
- 4 cloves of garlic
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon coarse Sea Salt
- 1 tablespoon fresh ground Black Pepper
Place two sheets of aluminum foil in large roasting pan. Place beef brisket fat side up onto the foil. Preheat oven to 350 degrees Fahrenheit.
Pour the liquid smoke, Worcestershire sauce, and beer over the beef brisket. Turn the brisket over once to get both sides wet.
Rub the sea salt and black pepper into the beef brisket. Rub the salt and pepper on both sides of the brisket.
Peel the cloves of garlic and add in whole to the pan. Wrap last piece of aluminum foil over top of the brisket. Fold together all sides of the foil, creating a mostly air-tight foil wrap.
Place pan with foil wrapped brisket in oven. Remove from oven in 4 hours. Open foil wrapping and let brisket settle for 30 minutes before cutting and serving.
Tips & Warnings
- Folding your foil wrapping and then crimping and squeezing the overlapping foil tightly helps keep moisture inside the wrap.
- Failure to keep foil wrapped tightly will result in a dry and overcooked beef brisket.
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