Brisket recipe???

Water, White Vinegar, and Allegro gold brisket(i think) marinade. let it cook for 8 hours on the lowest setting. Maybe a cup of water and vinegar, and the whole bottle of Allegro,


The vinegar might be a bit foriegn to you texans, but it gave the meat a bit of a carolina flair, even if it was beef and not pork.

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No matter how slow you cook it, you're still gonna have to slice it (vice pulled)...

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Towards the end you can wrap in foil for an hour or so and it'll kinda steam and pull apart. Or just chop it which I prefer. I don't like foil and I don't like to cook it that far. I prefer slices.

Got two on the grill...off the heat...right now. I like to use the large, packer trimmed briskets. I don't ever buy the fully trimmed ones. I make a Bodacious BBQ style rub. For 1 brisket, mix 2 cups of brown sugar, 2T. of Tony's, and 1 t. each of garlic powder and dry mustard(I don't always have this). Rub all over the brisket and let it sit while your fire gets hot. I use chunk wood charcoal mixed with pecan wood for smoke. I cook off the heat(using a fire box and I try to let 'em go 18 to 22 hours...low and slow.) When I hit it right, they'll almost fall apart coming off the grill.Have fun.I'm eatin' good tonight!

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Bodacious BBQ

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They have awesome brisket and ribs. The rub, bean seasoning and sauce are money.

duplicate...and I'm sober..for a bit

I usually go to the "log cabin" one at the 2nd(I think) exit for Kilgore...just off I-20 West at the top of the exit ramp.Rustic atmoshere and always good food.

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My neighbor just came in from Lufkin and brought me two racks of their ribs. Still warm and I'm about to eat a couple since I'm not going to dinner until 7.

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That's a good neighbor.

Aside from my neighbor from Jordan who is a fine cook and brings over some good stuff, I'm the cook AND the damn supply officer around here.

lay brisket on top of large sheet of foil. Cover with liquid smoke and lea and perrins. You may also sprinkle with garlic powder,tony's, etc...Cut up an onion and place all over the top of the brisket. Then fold foil and make a completely sealed pouch out of the foil. May take a few sheets to achieve this. Place in a pan in oven on 300 for 6-8 hours. I usually place mine in oven night before around 9 or 10 and put it on 250 and take it out around 8 and it falls to pieces.

This is easy money.

Smoker or oven 325-350f

7-8 lb brisket - tenderize

1. make a nice rub: Salt, pepper, cumin, brown sugar, chili
powder, dried oregano, garlic powder and onion powder/soup mix.
Use 2 tbl parts salt & oregano and 1 teaspoon of the other ingredients.

2. Put some olive oil over the meat, just enough to coat it a little. oil then put the rub on

3. Cook fat side up, uncovered for 2-3 hrs on smoker or grill on low w/ wood chips until it has good color.

4. Make a small marinade with oil drippings, rub, liquid smoke, honey, bbq sauce, mustard, beer etc. Put garlic, onions, tomatoes and japs/chipotle into the marinade. Set aside until #3 is done or wrap in foil and grill or bake shortly before completion.

5. Put the veggies on top and bottom of brisket, along with the rest of the rub and marinade and wrap. Cook covered and drink beer for 3-4 hrs at 325-350 until tender.