September 7, 2009
I’m a little late posting this brisket recipe, so you obviously won’t be making it for Labor Day, but around our house, any get-together is reason enough to make this foolproof Texas Brisket. It’s perfect for feeding a big crowd.
This is one of those recipes that I love, where there are no precise measurements or exact ingredients. Our really great friends, F & K, who were neighbors of ours in Texas, loved my brisket so much that they begged me to write down my recipe for them before they moved back to Maryland. That was over ten years ago and I still make it the exact same way as I did back then.
Brisket is kind of like chili; everyone has their own way of doing it and there can be quite a debate about the best way to cook it: dry rub or marinade, grill or oven, baste or don’t baste, etc..
Daddy always raved about my brisket so I would make this almost every time we had a family get-together. It’s really quite simple. Here’s my version of Texas Brisket.
4 oz bottle Liquid Smoke
2 pkgs. Meat Marinade
12 – 14 lb. beef brisket
First, trim off almost all fat, leaving only a small layer on bottom. Mix the Meat Marinade (I used to use McCormick’s Meat Marinade but can’t find it any more. Just use any brand that you mix with oil, water, and a little vinegar.) Put the brisket in a roaster, cover with the marinade mixture and leave in refrigerator overnight.
The next morning, remove the brisket from the marinade, place in a clean roaster fat side down. Sprinkle the top and bottom generously with Liquid Smoke. Sometimes, I even use the entire bottle. Then, sprinkle with Adkins Seasoning.
Cover and bake in a 300 degree oven for 30-45 minutes per pound. Don’t baste! You don’t even need to open the oven. When there is one hour remaining to cook, turn down the oven to 275 degrees and cover the brisket with your favorite barbecue sauce, whether homemade or store bought. Sometimes we make homemade sauce and sometime we just buy KC Masterpiece; it just depends on how much time I have.
Watch carefully to make sure the sauce does not burn. If you have a hot oven, you can even turn it down to 250 degrees at this stage. After about an hour, check to make sure the brisket is nice and tender. Remove from oven, let rest for about 20-30 minutes, then slice on the diagonal against the grain.
Sometimes, we just serve it in nice big tender slices and sometimes I chop it up and add more sauce to serve as chopped beef on rolls. It turns out perfect every time! Give this recipe a try; I promise you’ll like it!