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

TEXAS BRISKET Recipe

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This recipe for TEXAS BRISKET, by , is from NANCY'S FAMILY AND FRIENDS' 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!

Contributor:  
Contributor:  
Doug Hillstrom

Category:
Category:

Ingredients:  
Ingredients:  
11 to 12 lb brisket flat

Directions:
Directions:
Trim fat cap to approximately 1/2 inch. Lightly apply vegetable oil to brisket and generously apply your favorite rub. Wrap in Saran Wrap and place in fridge overnight.

Remove from refrigerator one hour prior to placing on the grill. Heat the smoker to 250. Add the smoking wood (hickory or oak works well). Wait until the smoke turns light blue. Then place the brisket on the smoker with indirect heat. When the brisket reaches 165, tightly wrap it in tin foil with 8 oz of beer. Continue to cook until brisket reaches 200 to 205. Let stand for at least an hour. Cut against the grain.

 

 

 

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