Brisket, East Texas Style
- 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
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.
Recipe courtesy of Chef Christopher Stonesifer