By Kipp Rix
Few things in life beat a meal of flavorful smoky brisket. I developed this recipe to produce the full flavor of a smoked brisket with the simplicity of an oven-roasted cooking. The secret to a tender and moist brisket is to ensure that the cooking liquids only cover the meat by half and cover with a tight-fitting lid for the first 6 hours of cooking. Braising with low heat will ensure that all the connective tissues in the brisket break down, tenderizing and adding moisture to the meat.
Once the brisket is finished cooking and resting, use a knife to scrape the remaining fat layer off of the top of the brisket and slice the brisket across the grain in ¼-inch slices. You can use the leftovers by chopping the brisket, adding extra BBQ sauce, and serving as chopped BBQ beef sandwiches on a sweet onion burger bun. Another option is to dice the cooked brisket into ½-inch pieces and combine with potato, fire roasted green chili, and onion to make brisket hash.
Ingredients (serves 4)
6- to 8-pound brisket flat, not trimmed
1 ½ cups strong dark coffee (I like Costa Rica)
½ cup soy sauce
¾ cup Dr. Pepper®
3 tablespoons liquid smoke (I like mesquite)
2 tablespoons course ground black pepper
3 tablespoons minced garlic
4 tablespoons red chili powder
Juice of 1 lime
- Preheat oven to 400°F.
- Place the brisket fat side up in a large oven-safe roasting pan.
- Combine the remaining ingredients in a bowl and stir to mix well.
- Pour the mixture over the brisket to only cover the meat by half; cover the pan with foil or a tight-fitting lid.
- Place brisket in the oven and reduce the heat to 220°F and cook for 6 hours.
- After the 6 hours, raise the temperature to 350°F and remove the foil or the lid; spoon juices over the top of the brisket and continue to cook for an additional 2 hours, basting with the juices every 30 minutes or as time permits.
- Remove brisket from the oven and allow to rest for 15 minutes prior to slicing.
Kipp Rix has been in the fire service for 19 years working as both a career and volunteer fire fighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009 Fire House Publications, LLC released the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund Fire Kids. Kipp’s philosophy of fire house cooking is “Just because you work in a busy house does not mean that you have to settle for ordinary cooking, a crew’s attitude is directly related to the meals served!” Each of Kipp’s recipes has been Fire House tested and approved.
Please email [email protected] with a crew picture enjoying this recipe along with your review; each month one entry will be selected to receive a signed copy of one of my cook books. In 2013 Kipp founded Fire Kids, an organization that works with New Mexico children’s agencies and other organizations like the Make A Wish Foundation, of New Mexico to identify children facing a life altering or terminal illness; working with local municipal agencies and fire departments Fire Kids affords these children an opportunity to live the life of a fire fighter for a day. Complete information can be found on our Fire Kids web page.