Texas Style Smoked Brisket

9 Dec

smoked brisket

Recipe from Home Sick Texan

  • 1 four-pound untrimmed brisket
  • 2 tablespoons of salt
  • 2 tablespoons of black pepper
  • 2 teaspoons cayenne
  • 4 cloves of garlic, crushed
  • 1 onion cut into slivers
  • 1/4 cup soy sauce
  • 1/8 cup Worcestershire sauce
  • 1/4 cup liquid smoke
  • 1/4 cup black coffee
  • 1/4 cup apple cider vinegar
  • 3 fresh jalapenos, sliced

Preheat your oven to 250 degrees.

smoked brisket

Put brisket in a large roasting pan, fat side down.

Combine salt, black pepper, cayenne and crushed garlic, and rub all over your brisket (heavier on the meatier side). Allow the brisket to come to room temperature.

Add the slivered onions, soy sauce, Worcestershire sauce, liquid smoke, black coffee, apple cider vinegar and  jalapenos.

Cover the pan tightly with foil, and bake in the oven for four hours. At this point, if you want a more pronounced smoky taste, pour another 1/4 cup of the liquid smoke over the brisket (I chose not to). Continue cooking at 250 for one hour.
Take the brisket out of the oven. It should be tender to the touch. Let it sit out of the pan for half an hour, and then trim the fat on top and slice against the grain. If you desire a gravy, they pan juice is a fine topping.

smoked brisket

So, with Hannukah approaching, my friend, Andrew and I decided to have a super fun adventure and then attend a Hannukah party at the JCC. He really wanted to make latkes and my Beef Stew 1 recipe that he tried out last week. I told him, “You know Andrew, I love stew, but you know what I really want? I want brisket!”

He agreed that brisket sounded great and asked me to get a recipe together. I’m not sure if you’re aware, but Jewish recipes comes from our grandmas. Everyone’s best matza ball soup recipe is from their grandma. Well, unfortunately, my grandma got hit with Alzheimers before I could get her brisket recipe and my mom’s tomato-based brisket recipe just wasn’t what I was craving. I asked Andrew to be on the lookout for a recipe. That’s when he found this one!

After laughing over “liquid smoke,” we decided to give this recipe a try. If it was terrible, well…. lesson learned.

So, Saturday morning we went shopping, found liquid smoke (by the barbecue sauces at our local Safeway) and set to work on the brisket. The prep was SUPER easy. Just mix some spices, give the brisket a little morning massage and cover it in chopped goodness.

We served it to a table of five very hungry Jewish friends with a heaping pile of latkes, a yummy spinach salad and a veggie platter. To keep things short, the dish was a hit. Let me just share a little bit about the dinner. Brisket was put on the table to a chorus of “oohs” and “ahhs.” Everyone took 1-2 slices of the brisket and some other goodies. Every single person went back for seconds and some even went for thirds and forths (WordPress says this isn’t a word…)! I thought a four-pound brisket would adequately serve five people with some leftovers for the work week, but not with this recipe! We polished off this smoky four pound brisket!

This recipe makes a very juicy and flavorful brisket. It is a bit on the spicy side, so if that’s not your cup of tea, maybe use just one jalapeno. If you remove the seeds while cutting the jalapenos, that will also cut down on the spice.

If you are looking for a delicious and different brisket recipe, this is an AMAZING recipe. I am already looking forward to the next time I make it!


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