If You Don’t Try This Brisket Recipe, You’ll Hate Yourself Later
In Texas, eating brisket is a year round pleasure!
A standard brisket platter includes sliced brisket, cold potato salad, creamy coleslaw and buttered Texas toast. Totally delicious!
This brisket recipe is for those of us who DON’T have a professional smoker.
The best brisket, in my opinion, is a smoked one.
And, I know many who drive miles and miles for a well-prepared smoked brisket. There’s nothing better, at least in the beef category.
If you go online, you’ll find many articles on the top barbecue joints in Texas. Here’s one of those articles – The Top 10 Barbecue Joints in Texas.
Obviously, best is subjective but if you read a few of those articles you will find some names that constantly pop up such as Franklin’s Barbecue in Austin. It’s common to wait in line for hours for the privilege of buying Franklin’s Barbecue, the best barbecue ever! And, yes, it’s mouthwatering delicious and totally worth the wait!
The Origins of this Southern Barbecue Brisket Recipe
Well, admittedly, this recipe is not Franklin’s Barbecue good but it comes close.
The meat’s smoky flavor combined with the flavorful barbecue sauce makes this recipe pretty special. The homemade marinade gives the meat its smoky flavor. The meat has to marinade for a day or at least over night if the recipe is to live up to its reputation. Yes, this beef brisket is a bit time consuming but worth it.
This is another of my sister’s recipes that was given to her by a friend who got it from a friend (and so forth).
In fact, she sent me a picture of the real recipe in all its glory.
Yes, she has used this recipe many times! A smeared, well-worn recipe card (or paper) is a sign of a great recipe!
So, here are a few tips when preparing this southern-style Barbecue Brisket recipe:
Disclosure: There are some affiliate links below, but these are all products I highly recommend and/or used. I won’t put anything on this page that I haven’t verified and/or personally used.
- Don’t trim too much fat off the brisket. Fat adds flavor and removing all the fat is a humongous mistake!
- Place the meat fat-side up in the roasting pan to allow the melted fat to tenderize and moisturize the meat while it cooks.
There are those who disagree with placing the meat fat side up, at least on the grill, and they make a good case. But, they are in the minority, at least for now.
- Don’t overcook the meat when it’s on the grill.
Keep it on the grill for only 3 minutes on each side! Remember, the meat is cooked when you place it on the grill. The grill’s purpose is only to meld the barbecue sauce onto the meat and impart that yummy tangy barbecue flavor. And, the grill should be HOT before your put the meat on.
- Consider using a heavy disposable aluminum pan. It’ll make the clean-up much easier! And, so does an electric knife!
- Brisket leftovers make tasty barbecue sandwiches. Try your best to save some brisket for next day’s lunch. Just shred the meat and add some left over barbecue sauce. Top the shredded beef with your favorite coleslaw. These BBQ brisket sandwiches are ridiculously good!
Ok, that’s all for the tips. Hope you enjoy this recipe and, if you try it, let me know how the brisket recipe turned out!
Happy Cooking! And, thanks for visiting!