yeehaw y’all. Yup, I am from Texas and in Texas we eat us some good brisket…alot.
Ok, I’m finished with being a cowgirl….done and done. But supposedly, the way to man’s heart, or at least around here, is through food. Good, good food. I have gotten more compliments on this brisket than anything else.
I can’t take all the credit for this brisket. I got it from my mother in law after trying and trying to get one right. And I think her and a friend came up with it? I think, but don’t take my word for it…
My side of the family decided to have Thanksgiving this past Sunday, so we could take care of all of our other plans the rest of the holiday break. I was told to make the brisket, so I did as I was told (I won’t ever admit how easy it is, never ever ever…muahahaha).
A Brisket (5-7 lbs.)
Accent
Meat Tenderizer
Salt
Pepper
Season Salt
Season Pepper
Garlic Salt
Kitchen Bouquet
Liquid Smoke
Sprinkle dry ingredients on lean side of meat. Place brisket in foil lined pan with fat side up and sprinkle with dry ingredients again. Pour half of Kitchen Bouquet and half of Liquid Smoke. Wrap foil and close tightly so meat is air-tight and put in refrigerator overnight. See pictures below…
Line foil pan (I buy disposable for easy clean-up) with lots-o-foil, you have to wrap the brisket up, good and tight. Majorly important…
My local grocery store, at the time, is only selling brisket in 3-4lbs. Why? I dunno, used to buy 5-7 lbs, so I bought two 3-3.5 lbs to serve 14 people, including kids, and it was just right…
Sprinkle on everything, non-fat side first. I usually do it in the black foam container it comes in…
Then flip it over into foil lined, foil pan (say that 18 times), fat side up…
Sprinkle everything again…
Never had heard of this before till this recipe…
Pour on about half of a bottle of the Kitchen Bouquet…
Then a half of a smaller bottle of liquid smoke…
Wrap up crazy tight…this is a BIG deal. The last thing you want is the brisket to dry out while it sits overnight or cooks. I usually wrap up with what I put in the pan then take a couple more pieces and wrap it up tight…a little excessive?
Put brisket in frig overnight. Tick tock….
Take out the next day, put in a pre-heated oven at 275 for 6-7 hours. I always do 7. Tickity Tockity again…
Take out, slice and serve.
This picture is blurry, I was in a hurry to eat some good ol’ grub…
Peace, happiness, and love…all on a Chinet plate. Giddy up, y’all.
To many more,
A