Beef Brisket (NuWave Oven Recipe)

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Ingredients:

5 Pound Beef Brisket Flat
Hickory Smoked Sea Salt
McCormick® Grill Mates® Montreal Steak Seasoning

Injection Mixture:
1 cup beef broth
1/4 cup apple cider vinegar
1/2 Tbs dry rub of choice
1/4 tsp Hickory Smoked Sea Salt
1 ounce Worcestershire

 

Instructions:

  1. Prepare the Beef Brisket the night before the cook with the following steps:
  2. Trim excess fat and silver skin from the meat side.  And trim the fat cap side to about 1/8 inch and score in a waffle pattern.
  3. Cover the meat side of the Beef Brisket Flat with the dry steak seasoning and sprinkle on some Hickory Smoked Salt.
  4. Flip the Beef Brisket over, so the fat cap side is up and Inject with injection mixture.
  5. Cover the fat cap side with the dry steak seasoning and sprinkle on some Hickory Smoked Salt.
  6. Cover in pan with foil and refrigerate overnight.
  7. The day of the cook take the Beef Brisket out of the refrigerator and let it sit at room temperature for about 30 minutes.
  8. Setup the NuWave Oven with the Extender Ring.
  9. Place the Beef Brisket onto the NuWave oven 1″ Rack with the fat cap side up.
  10. Cook at Power Level 5 (P50) 225° F. till the meat reaches 150° F.
  11. Turn the meat over and continue to cook at Power Level 5 (P50) 225° F. till the meat reaches 165° F.
  12. Texas Cheat/Crutch: Wrap the brisket in foil, make 1/2 batch of the injection mixture and cover the brisket with it in the foil and close the foil, so the liquid stays in.
  13. Remove the Extender Ring.  Continue to cook at Power Level 5 (P50) 225° F. till the meat reaches 195° F.  (If the meat stalls for over an hour at a temperature, increase the cooking temperature to Power Level 6 (P60) 250° F.  But only do this if you experience an extended stall in meat temperature.)
  14. Make another 1/2 batch of injection mixture.  Open the foil and pour it over the top of the cooked beef brisket.  Then close the foil.
  15. Allow the foil wrapped Beef Brisket to sit at room temperature for about 20 – 30 minutes.
  16. Enjoy!
  17. Place leftovers in an airtight container with the fluid and refrigerate after the meat is cooler.
  18. Leftovers may also be frozen.

 

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