Brisket, East Texas Style

Name: Brisket, East Texas Style
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT5H30M0.000S
Total time: P0Y0M0DT5H50M0.000S
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

Getting reviews...

Level: Easy
Total: 5 hr 50 min

Prep: 5 min
Inactive: 15 min
Cook: 5 hr 30 min

Yield: 14 to 16 servings

Level: Easy
Total: 5 hr 50 min

Prep: 5 min
Inactive: 15 min
Cook: 5 hr 30 min

Yield: 14 to 16 servings

Ingredients

Deselect All

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.