Emilie Meyer
Brisket is a tough cut of meat, but with the right cooking techniques, it can be transformed into a tender, juicy dish. One of the most important steps in cooking brisket is choosing the right pan. Depending on your cooking method, you may need a heavy pan or skillet with a tight-fitting lid for stovetop cooking, a roasting pan for oven-baked brisket, or a simple baking pan for braising. If you're smoking your brisket, you'll need a drip pan to catch the juices, and if you're using a slow cooker, any sturdy pan will do.
| Characteristics | Values |
|---|---|
| Type of Pan | Baking pan, Dutch oven, braising pan, roasting pan, grill pan |
| Pan Material | Stainless steel, non-stick |
| Pan Features | Stovetop-to-oven safe, tight-fitting lid, drip pan |
| Pan Size | Large, big enough to fit the brisket with space for cooking liquid |
| Pan Shape | Flat, with a rack |
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What You'll Learn
Roasting pans
When choosing a roasting pan for cooking brisket, consider the size of the pan. A large roasting pan is recommended to accommodate the brisket and any vegetables or liquids used in the recipe. Additionally, a roasting pan with a rack can be useful for elevating the brisket above the juices and allowing even cooking.
Disposable aluminium roasting pans are also an option for cooking brisket. These pans are typically oval-shaped and designed for cooking large cuts of meat, such as turkeys. They are spacious enough for a large brisket and can be disposed of or recycled after use, eliminating the need for dishwashing.
When using a roasting pan to cook brisket, it is essential to follow the recipe instructions carefully. Some recipes recommend wrapping the brisket tightly in foil before cooking, while others suggest browning the meat in the pan before adding liquids and transferring it to the oven.
Overall, a roasting pan is a versatile and durable option for cooking brisket, and with the right techniques and recipes, you can achieve delicious results.
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Braising pans
Enameled cast iron braising pans, such as those offered by Le Creuset and Staub, are popular choices. They have spacious cooking surfaces, large lid knobs, and easy-to-grip handles. The enamel coating helps to retain and distribute heat effectively, and the flared sides keep liquids in while providing a wide surface for browning. The Misen braiser is another option with straight sides and right-angled corners, maximizing the cooking surface area.
Stainless steel braising pans, like the Tramontina braiser, offer precise cooking control and even heat distribution. The stainless steel construction allows for a great sear on meats, and the double handles make it easy to grip. This type of braising pan is compatible with various cooktops and can be used in the oven as well.
When choosing a braising pan, consider factors such as durability, ease of cleaning, and usability. Look for pans with sturdy construction and comfortable handles. The lid design is also important, as a tight-fitting lid helps retain moisture during cooking. Additionally, some pans offer glass lids, allowing you to monitor your food without letting heat and moisture escape.
Overall, braising pans are a versatile and effective option for cooking brisket. They provide a spacious cooking area, even heat distribution, and the ability to retain moisture, resulting in tender and juicy brisket. Whether you choose enameled cast iron or stainless steel, a well-constructed braising pan will enhance your cooking experience.
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$55.99 $64.99
Grill/BBQ
Cooking Brisket on a Grill/BBQ
Brisket is one of the most popular types of meat to barbecue, but it can be intimidating due to its size and expense. However, with the right techniques, it can be transformed into a tender and juicy dish.
Firstly, prepare your grill/BBQ for cooking at a low temperature. If you're using charcoal, light around 10-16 pieces and set up an indirect three-zone split-fire. Place a drip pan of hot water between the two piles of coals, then put the cooking grate in place. Preheat the grill to around 250 degrees F.
Next, prepare your brisket. Mix salt and pepper, then rub the brisket evenly on both sides with the seasoning. You can also add a dry rub or spice mix. Wrap the brisket in butcher paper and put it in the fridge until you're ready to cook.
When the grill is ready, remove the lid and place the brisket on the grate over the drip pan, fat side up. Add wood chunks or chips to the coals for extra flavour. Bring the temperature up to 225 degrees F and maintain this temperature for the duration of the cooking process, using the vents to regulate it.
Cook the brisket for around 4 hours, or until a nice dark crust has formed on the surface. The internal temperature should be 165 degrees F in the thickest part before moving on to the next step.
Wrap the brisket in foil and continue cooking for another 2-4 hours, or until the meat is very tender. The internal temperature should be 90-95 degrees C.
Finally, remove the brisket from the grill and let it stand for 15 minutes before slicing and serving.
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Slow cooker
To cook brisket in a slow cooker, start by patting the brisket dry with paper towels. Season the meat generously with salt and pepper. Heat a large skillet or saute pan over medium-high heat. Once the pan is hot, add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer the brisket to a slow cooker, with the fat side up.
Next, prepare the cooking liquid. For a simple barbecue flavour, you can use a store-bought barbecue sauce. Alternatively, you can make a homemade sauce by mixing broth, Worcestershire sauce, and soy sauce or tamari. You can also add vegetables to the slow cooker, such as onions, potatoes, and carrots. Pour the cooking liquid into the slow cooker, ensuring that the brisket is covered. Set the slow cooker to LOW and cook for 6 to 8 hours, or on HIGH for 6 hours, until the brisket is very tender.
Once the brisket is cooked, you can reduce the sauce by simmering it in the slow cooker to achieve a syrupy consistency. You can also thicken the sauce by creating a slurry with arrowroot powder and cold water, then whisking it into the sauce. Serve the brisket with the sauce and any cooked vegetables.
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Stovetop
When cooking brisket on a stovetop, it's important to use a heavy pan or skillet with a tight-fitting lid. A braising pan or a cast-iron skillet are excellent options for this method.
First, trim the fat from the brisket and season with salt and pepper or a rub made of spices like paprika, garlic powder, chilli powder, and brown sugar.
Then, heat a large stockpot or cast-iron pot over medium-high heat and add avocado oil or canola oil. Place the seasoned brisket in the pot and cook for about 5-7 minutes on each side to sear and caramelize the meat.
Next, add your choice of cooking liquid such as broth, wine, or a combination of barbecue sauce and red wine. You can also add vegetables like onions, garlic, and carrots at this stage. Bring the liquid to a boil, then reduce the heat to low and cover the pot.
Let the brisket simmer gently for 1.5 to 4 hours, depending on the size of the meat. Check the meat occasionally to ensure it doesn't overcook. The ideal internal temperature for brisket is between 185-195 degrees Fahrenheit.
Once cooked, remove the brisket from the pot and let it rest for 10 minutes before slicing. Skim the fat from the cooking liquid and bring it to a boil again. Reduce the heat to medium and cook uncovered for about 10 minutes until the sauce thickens. Serve the sliced brisket with the sauce and any desired sides.
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Frequently asked questions
You can use a large roasting pan with a rack inside.
You'll need a heavy pan or skillet with a tight-fitting lid. A braising pan is an excellent option.
You'll need a drip pan to place on the grill rack directly over the heat.
