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