Dutch oven with a lid or heavy bottom pot with a lid
½tbspCajun spice blend(homemade or store bought)
1-½cupslow sodium chicken broth
After marinating the brisket, preheat oven to 330 degrees.
Wash and pat dry with paper towels.
Add dry rub and marinate for at least 3 hours up to 24 hours. After marinating, allow the brisket to come to room temperature by placing on counter top.
At grape-seed oil or other cooking oil to dutch oven and when hot, place the brisket with fat cap side down and sear for 5 minutes or until brown crusty coating develops. Flip the brisket now and sear the other side. Then, place brisket on a clean plate and set aside.
Deglaze the dutch oven by pouring in the chicken broth being sure to scrape up the brown bits (this creates tons of flavor).
Add the brisket back to the dutch oven with the fat cap side up and place the lid on the dutch oven. Having the fat cap side up will allow the fat to drizzle down basting the brisket. This also adds tons of flavor. Place the brisket in the oven to braise for 3 hours. Half way through the cooking time, use the pan juices to baste the brisket then place the lid back on and place back into the oven to braise.
When done, place the brisket on a wooden cutting board to rest for 15 minutes. Tear aluminum foil large enough to loosely tent over the brisket.
Spoon pan juices over the top and cut brisket into ¼ inch thick slices. Place slices on a platter and spoon more ofthe pan juices of the top of the slices and serve.
Before searing, make sure the brisket is completely dry as this will ensure a nice brown crusting coating
Marinate for at least 3 hours up to 24 hours for maximum flavor
Do not trim the fat cap as this will baste the meat to add incredible flavor and will keep the brisket from becoming dry
First, sear with the 'fat cap down' (the fatty side) then flip over
Before you begin to put the brisket in the oven to braise make sure the fat cap side is up as the fat drippings enhances flavor
Allow the brisket to rest, when it's done to retain its juices
If you do not have a tight fitting lid, cover the dutch oven or heavy bottom skillet securely with aluminum foil and use more than one sheet of foil to ensure that moisture doesn't seep out