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Pit Beef Brisket w/ Burgundy-Orange Sauce

sqwib

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October 27th, 2016

 
Pit Beef Brisket w/ Burgundy-Orange Sauce

 
It has been a while since I spent some time with my pit, the weather has been getting colder, the days shorter, my pond and garden have been taken care of, now I need some quality time with my pit. But what to do? After looking over my website I came across my Tangy Tomato Brisket that was a hit, so I figured a brisket would be nice. Hell... it has been a year and a half since I even done a brisket, and, I ain't gettn' any youngr'!
 

 
  • After work I stopped at restaurant depot to see what they had, Man I love this place!


 
  • OK, I can handle that price. I am not a big fan of brisket because of the price. At Sam's Club they are $6.99 a pound or at least were the last time I checked, I don't bother looking anymore. I refuse to spend that when I can get Prime Rib for the same price or a little more. My last RD brisket was $3.87 a pound and I was OK with that (Barely). This near 15 pound brisket was cheaper than the 12 pound brisket I bought at RD last year, at Sams Club this would have been $104.15 at RD it cost me $44.51. Once you factor in the weight loss after trimming and cooking you might as well just get a Wagyu Kobe Rib Eye!


 

Here is the recipe I will be working from, original recipe can be found here
 
[h1]Beef Brisket with Burgundy-Orange  (original recipe)[/h1]Ingredients;
  • 1 envelope onion soup mix
  • 1 1⁄2 cups Burgundy wine
  • 1⁄4 cup water
  • 2 tablespoons flour
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 1⁄3 cup orange marmalade
  • 1 1⁄2 teaspoons grated orange rind
  • 2 teaspoons sugar
  • 4 cloves garlic, minced
  • 1⁄4 teaspoon pepper
  • 4 lbs beef brisket
  • 1 lb mushroom, cut into quarters
 
[h3]Directions[/h3]
  1. Preheat the oven to 300 degrees F.
  2. In a roaster into which the brisket fits comfortably, stir together the soup mix, wine, water and flour until blended.
  3. Stir in the basil, thyme, marmalade, orange peel, sugar, garlic and pepper.
  4. Add the brisket, spooning some of the sauce over the top and distributing the mushrooms evenly around the brisket.
  5. Cover and bake for 4 hours, basting every hour, until tender when pierced with a fork.
  6. If the sauce bubbles too rapidly, reduce the oven temperature to 275 degrees.
  7. Remove from the oven and place the brisket on a sheet of heavy foil.
  8. Pour the sauce into a bowl, cover, and refrigerate.
  9. When the brisket is cool, wrap in foil and refrigerate.
  10. Remove solidified fat from the sauce and discard.
  11. Slice the brisket thinly against the grain.
  12. Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
  13. Pour the sauce over the meat and heat in the oven until hot and bubbly.

I had to modify this recipe to work on the pit and for such a large cut of meat. I decided on leaving out the flour in the beginning and will be added later. I also added more liquids. This recipe is for about 12 pounds

Here is my recipe tweaked for the pit.


 
[h1]Beef Brisket with Burgundy-Orange  (Tweaked Recipe)[/h1]
edited recipe 10/31/16

Ingredients;
  • 1 bottle Burgundy wine
  • 2 envelopes Lipton Beef onion soup mix
  • 1 can french onion soup
  • 1 can Beef Consomme
  • 1 can Beef Broth
  • 3/4 cup flour
  • 1 tablespoon dried basil
  • 1 heaping tablespoon minced onion
  • 1 tablespoon onion powder
  • 1 tablespoons dried thyme
  • 1.5 cups orange marmalade
  • 1 1⁄2 teaspoons grated orange rind (I used 3 large oranges)
  • 2 teaspoons sugar
  • 1 tablespoon of garlic
  • 1 teaspoon pepper
  • 12 lbs beef brisket
  • 6 lb mushrooms
[h3]Directions[/h3]
  1. Mix all ingredients but the flour mushroom and brisket, bring to a simmer then remove from heat
  2. While the marinate is cooling, trim the brisket
  3. Place the trimmed brisket in a large steamer pan and pour the cooled marinade over top of the beef, flip twice to coat, cover and refrigerate for 24 hours flipping once. I usually go 36 hours because I prep in the evening and cook in the morning.
  4. Preheat pit to 300 degrees F.
  5. Place the pan in the pit, remove the brisket, then flip and place the brisket on the grates, place the pan on the firebox, cover the marinade with foil.
  6. Cook for three hours or so flipping once through the cook, then remove the foil from the marinade pan, remove a third of the marinade and reserve for later, add a 1/4 cup of flour to the marinade, mix well. Place the brisket in the pan add the mushrooms and cover with the foil, at this point the brisket can be transferred to an oven preheated to about 275°
  7. Roast in the oven for 6 to 7 hours longer checking towards the end, a good rule of thumb is one hour per pound up to 8 pounds, add more liquid if needed.
  8. Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart.
  9. Remove from the oven and place the brisket on a sheet of heavy foil.
  10. Pour the sauce into a bowl, cover, and refrigerate.
  11. When the brisket is cool, wrap in foil and refrigerate.
  12. Remove solidified fat from the sauce and discard.
  13. Slice the brisket against the grain into thin, about 1/4" -3/8" strips
  14. Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
  15. Pour the sauce over the meat and heat in the oven until hot and bubbly.
This was almost a 15 pound brisket. I cut off some of the flat to cook without the Burgundy-Orange sauce as my daughter is allergic to oranges.
  • Sweet Baby Rays and my Philly Style rub.

 
  • OK, here's the step by step.

  • Spices, I hate zesting!

  • Marinade, minus the flour and mushrooms.

  • Trimmed

  • In the Marinade


 
  • Oooh-Ahhh!!
 
Last edited:

noboundaries

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Mmmm..........mmmmm...........mmmmm!  Man that looks good for starters.  Thanks for posting the recipe and pics.  Never considered burgundy-orange for beef. 
 

bmudd14474

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I can't wait to see the end of this one. Looks great so far. Thumbs Up
 

worktogthr

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Oh I can't wait to see the end of this one!  I have said this before, but your Philly Style rub is a big hit in my house.  Smoked some chicken quarters with it the other night and they were fantastic.
 

SmokinAl

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Your recipe sounds great and that is one good looking brisket !

Al
 

tropics

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You have my attention

Richie
 

b-one

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Looks like a great start,ever inject with that marinade?
 

sqwib

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Alarm is set for 5am.
Let's see if I can get up!
 

crankybuzzard

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I'm in for this, I see money coming soon!
 

pc farmer

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Signed up for this class.
 

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