My friend, maribeth, wants to surprise Joe with a barbeque this weekend and asked if I had a simple, really tasty recipe to share. OK. This is a Texas recipe that I have pulled out of my Wranger PBRs on many occasions and produced on relatively short notice - and there is usually absolutely none left by party's end.
This is not fancy, it is down and dirty, as they say, and sometimes you need that. But I have found it a fail-safe crowd pleaser that leaves a ton of time to gather all the sides for a super BBQ party. And make sure the cervezas are chilled!
Not every recipe is an amazing feat of magic. But this definitely will disappear and you will have a back-40 full of happy buckaroos.
- I've broken this down for 'home' use. Depending on the number of guests, you are safe to do the math and increase the recipe, as needed. Start preparing this 2-3 days prior to the party. This recipe will require 2 overnights. Message me if you have any questions.
- 1 - 3 to 4 lb beef brisket
- 1/2 C good soy sauce (or gluten-free teriaki sauce)
- 1/3 C dark brown sugar
- 1 tsp mesquite liquid smoke (preferably the Schnizius brand) - I know, it smells like creosote, but go along with me on this, it works
- Combine the above well with a whisk
- Put the brisket in the zip lock Do NOT use one of those oven bags to marinate the meat - it may fall apart later in the game
- Marinate the brisket in the ingredients in a heavy duty ziplock, in a bowl
- DAY 1: Put the bag o' marinating meat into the refrigerator overnight. Give the bag a slosh when ever you can and turn the bag over a couple of times while you are awake
- DAY 2: Marinate all day long, then, at bedtime, turn the oven on 200 degrees and carefully transfer the meat and then the marinade into a heavy-duty, large enough oven roasting bag - like for a huge turkey, because they are the strongest
- Cook it at 200 degrees all night long (that is 10-12 hrs)
- DAY 3: Party Day - empty the slow-cooked brisket(s) into the appropriate-sized roasting pan, along with all the marinade & juices (then throw the zip lock bag away)
- Carry the roasting pan to the fire (moderate flame) if a grill, or across 2 burners on the stove (equal sized flames - just under medium)
- Heat the dish up and, using the grill fork, begin to pull the brisket apart. You are looking for what I will lovingly call "stringy beef", where basically the meat falls, or is pulled completely apart and is all coated with the greatly reduced sauce you marinated the brisket in. This is your completed E-Z TX BBQ!
- The BBQ Brisket is done when all the meat has been pulled apart and most of the liquid is absorbed, or thick and saucy
- Serve on heavy (like a kaiser) rolls and use tongs to serve the meat, one tong's-worth to a cowperson...
- Have a party!
|Amount Per Serving||%DV|
|Serving Size 136g|
|Recipe makes 8 servings|
|Calories from Fat 56||30%|
|Total Fat 6.23g||8%|
|Saturated Fat 2.18g||9%|
|Trans Fat 0.0g|
|Total Carbs 14.46g||4%|
|Dietary Fiber 0.9g||3%|