Next time you open up your 1915 Farm Grassroots Meat Club Subscription box and find a beautiful brisket – get excited, because you can now achieve a beautiful result without getting a Ph.D in BBQ!

There's nothing better than a juicy, tender, smoked brisket that has been lovingly tended to all day long. If you find yourself without the skills or equipment required to achieve this – you've come to the right place. Start with an overnight dry brine followed by a low n' slow cook in the oven the next day, and you've got a beautiful, tender, grassfed brisket complete with a crisp bark and melt in your mouth meat that'll have everyone asking for seconds.

An in-oven probe meat thermometer will come in handy as you wait patiently for that magic temperature, though you can absolutely get away with just using a classic instant read thermometer and checking periodically. 

Serve brisket with sliced white bread, pickles, and onions for a truly Texan dish –or go for classic sides, such as Cheesy Jalapeño Rice (recipe below), Potato Salad, Macaroni and Cheese, or Coleslaw to round things out. 

INGREDIENTS

For the Brisket – 

• 3-4 lb. 1915 Farm Grassfed Brisket
• 1.5 Tbsp kosher salt
• 2 Tbsp freshly ground pepper
• 1 Tbsp smoked paprika 
• 1 Tbsp garlic powder
• 1 tsp ancho chili powder 
• 1/2 cup yellow mustard 
• 1 Tbsp liquid smoke 

*Optional equipment, but very helpful: an in-oven meat thermometer probe. We like this one from Amazon.

*Don't worry, your brisket will taste nothing like mustard! This is a trick used by many BBQ pros. It adds a great acidity and helps the dry rub stick to the meat. Plus, since we aren't smoking this brisket, the addition of liquid smoke gives it some of that BBQ flavor we're after, from the comfort of your kitchen.

For the Cheesy Jalapeño Rice –

• 2 cups dry rice (I used Jasmine)
• 1/4 cup butter
• 1 small onion, minced
• 1 cup cottage cheese (don't worry if you're not a fan, you won't notice it)
• 3 oz. can diced green chiles
• 3 oz. can diced jalapeños (or about 2 fresh jalapeño, seeded if preferred)
• 2 cups sour cream
• 2 cups grated Monterey jack cheese
• 1/2 tsp kosher salt, more to taste
• 1 tsp smoked paprika

INSTRUCTIONS

For the Brisket – 

The day before you plan to cook the brisket, remove from packaging and dry completely. Prepare a baking sheet by covering it completely in foil – we usually prefer parchment paper but for this recipe, we do need some foil. Covering the pan completely will make cleanup a bit easier. Place a cooling rack inside the baking sheet.

In a small bowl, combine salt, pepper, smoked paprika, garlic powder, and ancho chili powder. In a separate bowl, combine mustard and liquid smoke.

Place the brisket (fat side down) on top of the rack in your prepared baking sheet. Using a basting brush, coat one side of the brisket with the mustard mixture, taking care to cover the sides and any flaps in the meat. Season the brisket heavily with half of the spice mixture, pressing it into every nook and cranny in the meat, making sure the edges get covered as well.

Flip brisket over so the fat side is now facing up. Brush the remainder of the mustard mixture over the meat, then cover completely with the rest of seasoning. I like to add a little extra fresh cracked pepper and a pinch or two more of kosher salt on top. 

Cover the brisket tightly with foil, using two pieces if necessary, to get a tight seal. Place brisket in the fridge overnight, 10-12 hours.

Remove brisket from fridge and allow to come up to room temperature, at least an hour. Preheat oven to 300° 

If using in-oven meat thermometer probe, insert horizontally into the thickest part of the brisket. Cover tightly with foil and place brisket into the oven and cook for 4-6 hours, or until brisket reaches 200° 

Sometimes the brisket reaches 180° fairly quickly then hangs out at this temperature for a few hours – pitmasters refer to this as "the stall." Once the brisket reaches 200°, uncover and cook for another 1-2 hours, checking temperature regularly (or keeping an eye on the in-oven probe thermometer display). Your main goals during this second half of cooking are achieving a nice bark on the outside and getting that internal temp to hang out around 200° again.

The brisket is done when it holds a temperature close to 200° for about an hour. You can pick the brisket up in the middle with tongs or heatproof gloves to check for doneness – the ends should bend easily but not break apart.

*For this recipe, I used a 4 lb. brisket and it took about 5 hours total (covered and uncovered time).

Transfer brisket to a cutting board and cover loosely with foil. Rest the meat for 30 minutes before slicing.

Serve with your favorite side (like cheesy jalapeño rice – below), or pile onto white bread with pickles, onions, and a little of your favorite BBQ sauce for brisket sandwiches.

For the Cheesy Jalapeño Rice – 

Cook 2 cups of rice according to package directions. Grease a 9x13 pan with softened butter. Preheat oven to 375°

In a large pot (you'll mix the rest of the ingredients in this later, so go big), melt 1/4 cup butter and sauté onions until softened and translucent. Once rice is done, add to the pot along with the rest of the ingredients. Stir to combine well, then transfer into prepared baking dish. Sprinkle with smoked paprika.

Bake for 25-30 minutes, until edges are starting to crisp up and turn golden brown. 

Top with extra jalapeño slices if desired, and enjoy!

We hope you enjoyed this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our grassfed brisket – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef osso buco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!