BRISKET COOK TIME PER POUND RECIPES

Steps:

• Prepare the brisket, set it in the slow cooker. Pat the brisket dry with paper towels. If your brisket has a particularly thick fat cap, you can remove it now — I almost never bother, though, as the fat makes for an even more luxurious brisket. Sprinkle the brisket on all sides with 1 teaspoon of the salt. Place it in a 6-quart or larger slow cooker.
• Brown the onions and garlic over medium-high heat. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onions and cook until softened and beginning to brown and char in some spots, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes more.
• Add the spices and cook until fragrant. Add the smoked paprika, black pepper, thyme, oregano, and remaining 1 teaspoon salt and cook, stirring occasionally, until very fragrant, about 1 minute.
• Move the onions and garlic to the slow cooker, covering the brisket. Carefully transfer the onions over the brisket.
• Deglaze the pan with the beef broth, then add the sauce ingredients and bring to a simmer. Return the pan to medium-high heat, add the broth, and use a spatula or wooden spoon to scrape all the lovely browned bits up off the bottom of the pan. Add the ketchup, brown sugar, and tomato paste, and stir to combine. Bring the mixture to a simmer, then pour over the onions and brisket.
• Cover and cook on low for 6 to 8 hours. Add the potatoes and carrots to the slow cooker, tucking them around the brisket. Cover and cook on the LOW setting for 6 to 8 hours. The brisket is done when it easily shreds when pulled, but it shouldn’t be falling apart.
• Serving and storing the brisket. Transfer the brisket to a clean cutting board. If desired, use a spoon to scrape the fat cap off. Now you can slice and serve the brisket immediately, or slice the brisket and return it to the slow cooker to cool and then refrigerate — this is ideal for serving the dish to guests or if you’d like to remove more fat from the dish since it will harden. Serve the brisket with the potatoes, carrots, and a generous spoonful of the cooked onion and sauce.

Steps:

• Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound. When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred. You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard. Brisket is great with mashed potatoes, with the juice spooned over the top. It’s also great on a sandwich with melted cheese.