Braised BBQ Pork Brisket
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Braised BBQ Pork Brisket
Ingredients:
2 T Mangalitsa Estates Pork Rendered Pork Fat (Lard)
1 Pork Brisket
1 Bottle (18oz) of BBQ Sauce - We like Sweet Baby Ray’s
1 Medium Yellow Onion, Chopped
1 - 12oz Beer (cheap is fine, maybe ideal)
Salt + Pepper to Taste
Buns
Preparation:
Step 1: Preheat the oven to 325℉.
Step 2: Heat a Dutch-over on the stove over medium-high heat and add 2 T of Rendered Pork Fat (Lard). Sear salted Pork Brisket on all sides, until dark brown. Don’t be scared — some borderline burnt edges will just add to that classic BBQ flavor.
Step 3: Add chopped onions, and cook for an additional 2-3 minutes. Pour in your beer and barbecue sauce, then cover and put in the oven.
Step 4: Cook 2-3 hours for sliceable meat. A fork should be inserted easily, but not shred the meat when removed. Take out of the oven and rest for 30 minutes.
Don’t worry if you don’t have a smoker!
Pork Brisket is one of our all time favorite cuts for smoking, but it also makes an awesome braising cut thanks to its intramuscular fat.
This is so easy to make that it almost feels silly to call it a “recipe”. We simply followed the standard steps for braising and let our pasture-raised Pork Brisket cook slowly in a mix of cheap beer and barbecue sauce.
Braising in 3 Easy Steps:
Sear — this is the step that will take the most attention, but it’s worth the 20 minutes it takes to sear your cuts on all sides over medium-high heat.
Layer Flavors — add stocks, herbs, sauces, and aromatics.
Wait — make sure your cut is ⅔ submerged in liquid and put it in the oven covered, or over extra low heat on the stove. Cook until fork tender.
For this recipe, we pulled it to rest when the Brisket was ready for slicing, but you can keep going for pulled pork without any downside.
Burnt Ends
When you smoke a brisket, there are two parts to a whole packer: the point and the flat. Burnt ends are when you smoke a brisket to completion, remove the point from the flat, and then cube up the point and smoke for another few hours with more rub and sauce.
Ingredients:
1/4 cup apple cider vinegar
1.5 cups water
1 brisket point-end, approx 7lb
1/4 cup of your favorite pork rub
2 cups cola
1.5 cups BBQ sauce
1/3 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons butter
1–2 tablespoons honey
Kosher salt
Instructions:
Preheat a smoker to 250°F. Place apple cider vinegar and water into spritz bottle.
Season the brisket well with salt and then rub generously with Pork Rub.
Place the brisket into the smoker. Cook, spritzing occasionally with the cider vinegar mix until an internal temperature of 150°F is reached.
Wrap the brisket tightly in foil, and return to the smoker until an internal temperature of 185°F is reached.
Remove brisket from the smoker, and cut into thick slices, about 3/4 inch. Then cut the slices again to form cubes. If there are large seams of fat, you may want to trim these out or discard – they will not have a pleasant mouthfeel.
Place the cola in a small saucepan over medium high heat, and reduce liquid by at least half. Add the bbq sauce, brown sugar, Worcestershire, soy and butter, plus salt to taste. Stir to combine.
Place the brisket cubes in a large foil tray, then pour over the sauce, stirring to make sure all the pieces are well coated. Drizzle honey across the top, then return to the smoker.
Increase the heat of the smoker to 275°F, and cook a further 2-3 hours, or until the liquid has reduced and caramelized. You will see fat accumulate at the bottom of the pan as it renders – this is normal, and should not be confused with the sauce liquid. Serve immediately or keep warm until ready to serve, otherwise the sugars in the sauce may harden.
