James' Brisket

10-15 servings servings Prep: 20 m Cook: 8 h Total: 8 h 20 m Beginner
5.0/5 (3)
Brisket - C’EST BON!! Cooking a brisket is one of the easiest dishes to prepare with Italian dressing, Dale’s seasoning, and Cajun spices. It is virtually fail proof. Always slice your brisket across the grain of the meat (start on a corner of the flat part).

Ingredients

10-15 servings servings
  • 1 (10 to 15 lbs) brisket
  • Marinade
  • 12 oz Italian salad dressing
  • 2 oz Dales seasoning liquid
  • 2 oz Moore's Marinade
  • 2 oz Worcestershire sauce
  • Granulated Garlic or Garlic powder
  • BBQ seasoning powder
  • Tony Cachere's seasoning
  • Cayenne Pepper
  • Blackened Seasoning powder

Step-by-Step Instructions

  1. Put brisket into a large roasting pan. Season brisket generously with all dry powders - the granulated garlic, BBQ seasoning powder, Tony Cachere’s seasoning, cayenne pepper, and blackened seasoning powder.
  2. Mix all liquid ingredients (Italian dressing, Dale’s seasoning, Moore’s Marinade, and Worcestershire sauce) and pour over meat.
  3. Seal pan tightly with aluminum foil and marinate overnight in the refrigerator.
  4. Preheat oven to 250 degrees. Place roasting pan straight from the refrigerator to oven (cook in marinade).
  5. Cook for 6 to 8 hours, depending on size of brisket. The meat should be fork-tender when done.
  6. If you like BBQ sauce on your meat, take from oven about 1 hour before fully cooked. Slice into strips cutting against the grain (meat will fall apart if you cut with the grain). Layer meat in large aluminum pan, alternating with favorite BBQ sauce (KC Masterpiece Original). Be sure to coat each layer generously with the BBQ sauce. Reseal with aluminum foil and bake another hour.

Common Problems and Solutions

Q: Why is my brisket tough?

A: Make sure you're cooking it long enough - a full 6-8 hours at 250 degrees depending on size. Also ensure you slice across the grain, not with it, or the meat will be stringy and tough.

Q: Can I cook this at a higher temperature to save time?

A: Not recommended. The low 250-degree temperature breaks down the collagen slowly, making the brisket tender. Higher heat will cook it faster but the meat will be tougher.

Tips and Techniques

Don’t skip the overnight marinade - it adds tremendous flavor and helps tenderize the meat. When slicing, start at a corner of the flat part and cut perpendicular to the grain lines you see in the meat.

Ingredient Substitutions

  • Dale's seasoning liquid: Additional Worcestershire sauce or soy sauce
  • Moore's Marinade: Teriyaki sauce or additional Worcestershire
  • KC Masterpiece Original BBQ sauce: Any favorite BBQ sauce
  • Tony Cachere's seasoning: Cajun seasoning blend or Creole seasoning

Equipment Needed

  • Large roasting pan with lid or aluminum foil
  • Sharp slicing knife
  • Large aluminum pan (if using BBQ sauce finish)

Historical Context

Brisket became popular in Louisiana through both Jewish and Southern BBQ traditions, with Cajun cooks adding their own spin using local seasonings like Tony Cachere’s and cayenne pepper.