Brisket, East Texas Style

Total Time:
5 hr 50 min
Prep:
5 min
Inactive:
15 min
Cook:
5 hr 30 min

Yield:
14 to 16 servings
Level:
Easy

Ingredients
  • 2 1/2 gallons good beef stock
  • 1 bottle dry red wine
  • 4 bay leaves
  • 2 tablespoons whole black peppercorns
  • 5 cloves garlic
  • 1/2 cup kosher salt
  • 1 (8 to 10-pound) brisket, fat cap on
  • 2 1/2 cups of your favorite BBQ sauce
Directions

In a large cooking pot combine beef stock, wine, bay leaves, peppercorns, garlic and salt; over medium heat, bring to a low boil. Place brisket in boiling mixture, fat side up, and cook at a low simmer for 4 1/2 hours, or until tender.

Remove brisket from pan and place on the top rack of a grill or smoker and cook for 1 hour. Baste with BBQ sauce. Remove from grill or smoker and let cool for 15 minutes. Slice thinly and serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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