#braised

Braised Bamboo Shoots with Mushrooms (烧二冬) My braised bamboo shoots with mushrooms uses oyster sauce, soy sauce, ginger and Shaoxing wine to create a side dish that is just as satisfying as a main dish.

I remembered I had some frozen ham hocks. I boiled them a while ago for prep, and now they’re sitting in the crockpot with some really good broth. It’s Chinese style braised pork tonight! First time doing this, hope it doesn’t suck lol

Ingredients

For the brisket and rub

1 (2-pound) beef brisket, flat cut

Yellow mustard or olive oil (for binder)

Killer Hogs BBQ Rub (or your preferred rub)

For the spray

1 cup apple cider vinegar

1 cup apple juice

For the mopping sauce (apply mid-cook)

1 cup water

1/4 cup apple cider vinegar

2 tablespoons Killer Hogs BBQ Rub

1 tablespoon Worcestershire sauce

1 teaspoon olive oil

For the finishing sauce (apply at the end)

1/2 cup molasses-based BBQ sauce (like Rib Rack Original, Blues Hog, or homemade) 

Instructions

Prep the brisket:

Pat the brisket completely dry with paper towels.

Apply a thin, even coat of mustard or olive oil over the entire surface to act as a binder for the rub.

Generously coat the brisket on all sides with the Killer Hogs BBQ Rub.

For a deeper flavor, you can cover and refrigerate the brisket for a few hours or overnight.

Initial cook and first spray:

Preheat your oven to 275°F (135°C).

Place the brisket fat-side up on a wire rack set inside a roasting pan.

Cook the brisket for approximately 1.5–2 hours, or until the rub has set and a nice bark has formed.

Combine the apple cider vinegar and apple juice in a spray bottle. Spritz the brisket with this mixture once or twice to add moisture and flavor.

Wrap and finish cooking:

When the brisket reaches an internal temperature of about 165°F, it's time to wrap it.

Lay out two large, overlapping sheets of pink butcher paper. Spritz the butcher paper with some of the vinegar/apple juice mixture to moisten it.

Prepare your mopping sauce by combining all mopping sauce ingredients in a saucepan and heating gently over low heat.

Quickly brush the brisket with the mopping sauce. Then, place it in the center of the butcher paper, fat-side up, and wrap it tightly like a package.

Place the wrapped brisket back in the roasting pan and return it to the oven. Continue cooking until the internal temperature reaches 200–205°F, or until a probe slides in with minimal resistance. This may take another 1.5–2 hours for a 2-pound brisket.

Final sauce and rest:

Once the brisket is probe-tender, remove it from the oven and unwrap the butcher paper.

Generously brush your molasses-based finishing sauce over the top of the brisket to create a glaze.

Re-wrap the brisket loosely and let it rest for at least 30 minutes. This is a crucial step that allows the juices to redistribute, ensuring a moist and tender result.

Slice and serve:

After resting, slice the brisket thinly against the grain for the most tender bites. Serve with the accumulated juices from the wrap and any extra finishing sauce on the side. 

BENEFITS OF THIS METHOD! :

Benefits of the Butcher Paper Method

Maintains a firm bark: Unlike foil, which traps steam and can create a soggy crust, butcher paper is breathable. This allows excess moisture to escape while still keeping the meat from drying out, preserving the firm, crunchy exterior known as "bark".

Creates a juicy interior: The paper provides a balance of moisture retention and breathability. It traps enough moisture to braise the meat in its own juices, yielding a tender, succulent result, while preventing the meat from becoming mushy.

Speeds up the "stall": Wrapping the brisket helps it get through the "stall," the phase during a slow cook where the internal temperature of the meat stops rising. By limiting evaporative cooling, the butcher paper allows the internal temperature to increase more quickly, reducing overall cooking time. 

Benefits of the Spray

Enhances moisture: Spritzing the brisket with a mixture of apple cider vinegar and apple juice reintroduces moisture to the surface throughout the cooking process. This is especially helpful during the initial unwrapped stage, preventing the meat from drying out.

Improves smoke absorption: A moist surface attracts more smoke particles, helping to build a better smoke ring and flavor.

Balances flavor: The vinegar adds a touch of acidity to cut through the richness of the brisket, while the apple juice provides a subtle sweetness.

Assists with bark formation: Spritzing helps your rub adhere to the meat and contributes to the formation of a dark, even bark. 

Benefits of the Multi-Sauce Process

Builds layered flavor: Using a progression of sauces—a wet binder, a mopping sauce, and a finishing sauce—allows you to build complex layers of flavor over time.

Binder: The mustard or olive oil ensures your rub sticks evenly to the meat for consistent seasoning.

Mopping sauce: Applied before wrapping, this thinner, vinegar-based sauce adds a layer of moisture and tangy, savory flavor that soaks into the bark as it sets.

Finishing sauce: The final, sweeter molasses-based BBQ sauce is brushed on at the end of the cook. Its sugar content could burn if applied earlier, but at the end, it caramelizes perfectly into a final, glossy glaze without overpowering the other flavors. 

Benefits of the Resting Period

Ensures even moisture: Resting is arguably the most crucial step for a tender, juicy brisket. As the brisket cooks, its muscle fibers tighten and force moisture to the surface. Resting allows the meat to cool down gradually, relaxing the fibers and enabling the juices to redistribute back through the meat.

Prevents a dry result: Slicing a brisket immediately after cooking will cause all the accumulated juices to run out onto the cutting board, leaving you with dry meat. A proper rest ensures those flavorful juices stay inside, making every slice tender and moist. 

IN ADDITION

This method is excellent for cooking brisket indoors on a rainy or cold day because it allows you to replicate the effects of low-and-slow barbecue cooking without having to tend a grill or smoker outside. By moving the cooking process indoors, you can achieve a tender, bark-laden brisket regardless of the weather. 

Why this method is great for bad weather

Avoids unpredictable temperatures: Cold and wind can cause a smoker's temperature to fluctuate wildly, increasing fuel consumption and requiring constant attention. An oven, by contrast, maintains a consistent, reliable temperature, ensuring a predictable cook.

Eliminates rain interference: Rain can cool the smoker and ruin the bark and flavor of the brisket. By cooking in a weather-proof oven, you can easily control the moisture and temperature to get a perfect result.

Convenience: You can cook a brisket while performing other household tasks without needing to brave the elements. The oven-based method is largely "set it and forget it," especially after the initial stages, freeing up your time. 

How this method replicates barbecue indoors

Low and slow heat: A low oven temperature (around 275°F) mimics the indirect heat of a barbecue smoker, breaking down the brisket's tough connective tissue into succulent gelatin over several hours.

Butcher paper wrap: The breathable butcher paper serves as a "Texas crutch," allowing some moisture to escape to preserve the bark, unlike foil which would steam the meat and make the bark soggy. It also speeds up the cooking process past the temperature "stall".

Moisture and flavor application: The spray and mopping sauce help keep the surface of the meat moist, which enhances flavor absorption and bark development. The finishing sauce adds a final, rich layer of barbecue flavor that you'd expect from a great smoked brisket.

Layered flavors: While you miss the classic wood smoke flavor, the multiple layers of sauces and seasonings—the rub, the spray, the mopping sauce, and the final sauce—create a complex, deep flavor profile that rivals an outdoor cook.

Long resting period: This method includes a long rest in a warm, insulated environment, such as a turned-off oven or a faux cooler. This is a crucial step in all high-quality brisket recipes, as it allows the meat's juices to redistribute, ensuring every slice is moist and tender.

LIVE IN AN APARTMENT? NOT A PROBLEM 

This cooking method is perfectly suited for apartment dwellers or anyone without access to an outdoor grill or smoker. It allows you to produce high-quality, melt-in-your-mouth barbecue using standard indoor kitchen appliances. 

Here are some key advantages and considerations when using this technique indoors:

Key advantages for apartment cooking

Convenience and accessibility: The necessary tools—an oven, a pot or pan, and basic kitchen utensils—are typically available in most apartment kitchens. You don't need to purchase or store specialized equipment like smokers.

Controlled environment: The consistent heat of an oven is easier to manage than an outdoor cooker. This can lead to a more predictable cooking process and consistently tender brisket.

Reduced mess: Using a roasting pan and butcher paper can help contain any rendered fat or juices, simplifying cleanup. 

Considerations for apartment cooking

Odor control: Cooking brisket low and slow for several hours will produce a significant aroma. Opening a window or using a kitchen vent fan can help manage this if you have nearby neighbors.

Resting space: Brisket requires a long rest period. In an apartment, a small cooler or simply leaving the wrapped brisket on the stovetop can work for resting for a couple of hours.

Simulated smoke flavor: To add a smoky element, you can include smoked paprika in your rub or experiment with "liquid smoke" in your cooking liquids, although it's not essential for a delicious result. 

Not a pit master? Not an issue!

While it may seem complex due to the multiple steps and ingredients, this oven brisket method is surprisingly easy and largely hands-off, especially compared to traditional outdoor smoking. 

Why this method is easy overall

Simple ingredients: All the ingredients—mustard, rub, vinegar, juice, and sauces—are readily available and don't require any special sourcing. The butcher paper is also easy to find online or at specialty stores.

Minimal hands-on time: Most of the cooking time is spent with the brisket in the oven, with a simple spritz once or twice, leaving you free to do other things. Unlike a smoker, where you might have to constantly monitor coals and temperature, the oven provides a stable, consistent heat.

Built-in moisture: The butcher paper creates a humid environment, containing moisture that might otherwise evaporate and giving you a much greater margin for error. The periodic spray further safeguards against a dry result.

Guided by temperature: Instead of relying on a clock, you primarily cook to temperature. Using an inexpensive probe thermometer means you don't need to guess and can take the brisket out when it reaches the ideal internal temperature for tenderness.

Prep-ahead friendly: The dry rub can be applied hours or even a day in advance, which breaks up the workload and makes the cooking day less hectic.

No special skills needed: There's no advanced butchery required. You can use a standard flat-cut brisket, and the wrapping technique is simple enough for a beginner to master. 

Ultimately, the process requires only a few short periods of active work—preparing and seasoning the brisket, wrapping it mid-cook, and applying the final sauce—separated by long stretches of passive cooking in the oven. This makes it an easy, low-stress path to a delicious brisket.