General Information
What is a Brisket?
Choosing a Brisket
Trimming a Brisket
Preparing a Brisket

Cooking Methods
General Cooking Info
Smoking Brisket
Oven Brisket
Crock Pot Brisket
Grilling Brisket
Jewish Brisket
Wagyū (Kobe) Brisket

Cutting a Brisket
Brisket Rub
What You Need
Brisket Recipes

Bonus Material
Picture Gallery
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The Simple 1-2-3 Brisket Preparation Method Exposed

Let me introduce to you the Simple 1-2-3 Method. This makes it so simple and quick to get the brisket ready fo cooking. You will just love it.

I introduced the Simple 1-2-3 method of preparing meat to the world in 2002. It has been used by thousands of people everyday to get their meat prepared for cooking.

See, I was looking for an easy, consistent method that would save me hours every time I wanted to cook. So, I came up with this method. When you are cooking 50 briskets at a time, you need something that will save you time and energy. You sure don't have anywhere to let them sit around for a couple of days in some marinade. That just does not work. This method is tried and proven (thousands of briskets cooked using this exact method), works like a champ, and will save you countless hours preparing food.

Here is all that you will need

  1. Approximately 1/2 cup of Worcestershire sauce. You can use any liquid that you want, but that is my preference.
  2. Approximately 1 to 1 1/2 cups of Texas BBQ Rub (this is the rub that the Simple 1-2-3 Method was designed to be used with). We can hook you up with rub on
  3. That's it - really cool simple stuff.

OK. Your brisket is still in the cryovac packaging, and should be in the refrigerator. Start your pit, preheat the oven, or plug in the crock pot. Why? Because this method only takes about 3 minutes, and you are going to be ready to go.

Take your brisket you of the refrigerator and place it in a full size aluminum pan or other large pan that has some sides in it. Place the brisket in the pan with the fat cap looking at you.

Take a sharp knife and slut the cryovac packge long wise down the middle of the packaging. Reach in and take the brisket out of the package. Your package will now be empty, except for some blood from the brisket. Discard the cryovac package.

If you are trimming your brisket, this is where you can do it as per the directions shown on this page.

Lay the brisket again with the fat cap facing you (the fat cap I will refer to as the bottom of the brisket). Pour about 1/4 cup of the Worcestershire sauce (enough to cover the entire fat cap) and using your hands cover the fat cap with Worcestershire sauce. You can move some to the sides of the brisket also. Now take about 1/4 cp of Texas BBQ Rub and sprinkle that over the fat cap. If there is some exposed meat showing, make sure you hit it with some of the rub. If you need to use a bit more rub, go ahead. Since we are going to cook with the fat side down, you don't need a large amount of rub on this side. You will see the rub beginning to form a pasty substance. This is exactly what you are looking for.

Flip the brisket over, and now you hav the meat side of the brisket facing up. I will refer to the meat side of the briskt as the top of the brisket. Take the rest of the Worcestershire sauce, and spread it over the top of the brisket, and if you need to add more Worcetershire sauce, put some more on there. Make sure you cover the entire top of the brisket, as well as the sides. Now, use the rest of the Texas BBQ Rub (about 3/4 to 1 cup) and spread it on top of the Worcestershire sauce over the entire top of the brisket. It should be about 1/8 of an inch thick over the top of the brisket. You will again see the rub turning into a pasty kind of substance that will stick to the meat. If you need to add more rub, that is fine.

You are now done with the preparation of the meat. No mess and ready in about 3 minutes. Move on to cooking the brisket.

Last, find a good sized brisket to cook. Try to find a brisket in the 10 to 12 pound range for teh whole untrimmed brisket (packer cut) and in the 4 to 7 pound range for trimmed brisket (brisket flat). Don't worry if your brisket is a bit larger or smaller.

Ok. Pick up that brisket and let's get it home and in the refrigerator. Do you feel the confidence and excitement building nowthat you have found a good brisket you cook?

So, let's move on to the preparation of your brisket.