Smoked Brisket Flat is seasoned with a simple Texas-style method, but results in big flavor. The smoking method creates a moist smoked brisket that is ideal for slicing.
Dutch Oven Salt and Pepper Brisket
With only a few ingredients this Dutch oven salt and pepper brisket is a throwback to chuckwagon days with time spent on technique rather than ingredients.
Each step is about getting the most out of the meat. the salting of the beef early acts as a tenderizer and seasons the meat both on the surface and penetrating in. The browning carries out the Maillard reaction which is key to a reach beefy flavor.
The two main muscles and their different characteristics create the two key elements to the stew with the flat being tender pieced of meat and the dekle breaking down to a rich sauce.
full packers brisket
3 tablespoons kosha salt
2 tablespoons fresh cracked pepper
1 onion, diced, optional
12 inch Dutch oven
10 inch Dutch oven
Butcher the full packers brisket. Split the deckle from the flat and remove excess fat. Cube the flat into 1 inch (2.5cm) squares and place in a bowl. Cube the deckle into 1/2 inch (1cm) cubes and place in another bowl. Retain some of the fat.
Distribute the salt and pepper across the two bowls of diced meat then stir so all the meat is evenly covered.
Preheat the large 12 inch Dutch oven and add some of the fat, cooking until rendered down and their as a layer of fat to try in.
Add the diced brisket flat and brown on all sides, do in batches if necessary.
Add water to the Dutch oven until the brisket is covered then place on heat to allow the brisket to gently simmer.
In the 12 inch Dutch oven add some fat and allow to render down. When there is a layer of fat add the brisket deckel and brown on all sides.
Add the onion to the deckle and cook until it starts to brown then add water until the meat is just covered and leave on the heat to a gentle simmer.
Continue to adjust the Dutch oven over the heat making sure maintains a gentle simmer occasionally stirring and adding water if needed.
The brisket flat is ready when tender yet still holding together. At this point leave the lid off to let the liquid reduce down. The brisket deckle is ready when the meat is soft and falling apart when stirred vigorously is falls apart and creates a rich thick sauce.
Combine the dekle brisket sauce into the larger Dutch oven containing the brisket flat to create the complete salt and pepper brisket.