How to Braised Brisket with The Butchers' Market

Stabilize the grill at 300°F.

Prepare the kamado Joe grill with an indirect side and a direct side.

Season the fat cap of the brisket flat liberally with Lane's barbecue SPG.

Heat an enamel cast iron pan on the direct side of the grill with some oil until it reaches smoking point.

Sear the brisket fat cap side down in the hot pan until a nice crust forms, then season the other side with SPG.

Cut the vegetables (onions, carrots, celery) into medium to large dice and prepare aromatics (garlic, bay leaves, peppercorns, fresh rosemary).

Add the diced vegetables and aromatics to the pan with the brisket, allowing them to soften and brown for about 2 minutes.

Add a generous amount of tomato paste to the pan and stir to coat the vegetables evenly, cooking until a deep color develops.

Deglaze the pan with red wine, scraping up the fond from the bottom until the wine reduces slightly.

Add beef stock to the pan and nestle the seared brisket flat into the center, ensuring the liquid level is raised around the meat.

Cover the pan with a lid slightly ajar to allow for evaporation and reduction, and move it to the indirect side of the grill or into a preheated oven at 275-300°F.

Check the brisket after 1.5 hours to monitor liquid levels and evaporation, ensuring it is simmering gently.

After a total cooking time of 4 hours, check the brisket for tenderness; it should be soft to the touch.

Let the brisket rest, scoop out the vegetables, and reduce the braising liquid to create a sauce.

Equipment Needed

Spice Level: