This is really easy meal prep for those evenings when you need to spend time helping the kids with homework (or unwind with a glass of wine) before dinner.

I am a Texas girl. Although I was born in rural Arkansas and I currently live a stone’s throw from the White House….Texas is home. It is where three of my four children (they are adults now), and many of my closest friends, live. It’s where I went to school, started my career, and met and married my husband. Texas is special and my heart will forever be there. Just about every Texas girl loves a good brisket. There are some brisket places in Texas where you can’t get in unless you line up early in the morning. The line is around the building. It’s first come, first serve and when it’s gone….it’s gone. Trust me…I learned the hard way. The good thing about brisket (other than the taste) is that it is SO easy to make and it’s virtually foolproof. It literally takes about five minutes to prepare it and place it in the oven. Add another couple of minutes to pop some potatoes in the oven and in about an hour and a half (if you use the same covered roasting pan I use, recommended below) you have dinner on the table that tastes so good your friends and family will think you slaved all day over a hot stove. It just can’t get any better….or easier….than this! Another good thing about this dish is that you will have plenty of leftover brisket for sandwiches, enchiladas, rice bowls or tacos later in the week.

Cooking Tools:

  • Large covered oven proof pan (this is the one I use and it has served me well for nearly 10 years now).
  • Baking sheet (for the potatoes)
  • Carving knife and fork

Ingredients:

  • 5 pound brisket (Contact a local butcher if you can’t find it at your regular grocery store. Here in Northern Virginia I use The Organic Butcher of McClean.  I order it online and they bring it right to my doorstep.)
  • Bad Byron’s Butt Rub (You can use another spice rub of your choice, but who can refuse a good Butt Rub? This made-in-the-USA spice rub is MSG and gluten-free and zero carb. It has just the right amount of spice and it is very economical…much cheaper than buying all the spices to make your own rub).
  • Golden or Russet Potatoes (1 to 2 for each person, depending on the size of the potatoes)
  • Regular (not extra virgin) Olive oil for drizzling over the potatoes
  • Fine Sea salt

That’s it folks!

Cooking Instructions:


Rinse and dry the brisket. Place it into a large covered ovenproof roasting pan. Sprinkle the Butt Rub all over it. Add a couple of cups of water AROUND the brisket (not on it). Place it into an oven at 375 degrees and cook for about an hour and a half.


Once the brisket is in the oven, wash and dry some golden or russet potatoes. Place on a baking sheet. Rub with regular olive oil.  Sprinkle some salt all over. Prick each potato with a fork and throw them into the oven with the brisket and cook for about an hour.

Once the brisket is cooked to your desired level of doneness, allow it to rest for about 10 minutes or so (to allow the juices to settle down so they don’t run out as soon as you cut into it) and then carve some up (it’s really tender so this part is easy too). Heat up a jar of your favorite barbecue sauce and pour some over (if you want the brisket wet). Add a baked potato, and your favorite slaw or salad to round out the meal, and you are done.  Dinner is served!

Ya’ll come back now….ya hear?!?

 


Butt Rub.  Good for brisket, steaks, kabobs, pork chops and chicken.


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