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"The belly rules the mind."--Spanish Proverb

Texan BBQ Brisket Recipe

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This recipe for Texan BBQ Brisket is from The Kuefler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 fresh cut brisket
BBQ dry beef rub
8 carrots
Celery sticks
Diced onion
Texas BBQ Mop
Regular liquid mustard
Texas BBQ Sauce
Directions:
Directions:
You can trim your brisket if there is excessive fat but make sure you leave some of the fat for flavor and moisture. Liberally slather the brisket with mustard. Rub down with the dry BBQ rub (see the recipe for the BBQ Rub), wrap in plastic wrap and refrigerate overnight. Before cooking allow beef to sit out until it comes to room temperature.

Brown the beef on the BBQ, both sides, in an oven-proof skillet. Pour in the Mop (see the recipe for the BBQ Mop) and throw in some carrots, celery and onions. Cover and cook in oven or on indirect heat until "fall apart" tender. The crock pot would work great if you have one big enough to fit a brisket.

Either slice or chop and cover with the BBQ sauce..
Personal Notes:
Personal Notes:
In Texas this is often served in sandwich format using white "Wonderbread". OMG, nostalgically I love it. Fill a slice of bread, taco style, with meat, sauce, thickly sliced onions and jalepenos. This is not a recipe most will try but I am glad to record it..

 

 

 

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