Recipe courtesy of Christopher Stonesifer

Brisket, East Texas Style

  • Level: Easy
  • Total: 5 hr 50 min
  • Prep: 5 min
  • Inactive: 15 min
  • Cook: 5 hr 30 min
  • Yield: 14 to 16 servings
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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

One 8- to 10-pound brisket, fat cap on

2 1/2 cups of your favorite BBQ sauce


  1. 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.
  2. 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.
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