one 5-8 lb beef brisket, trimmed of all fat
one 24-ounce bottle of ketchup
1 package dry onion soup mix
Sorry Pioneer Woman, but your brisket cannot hold a candle to my husband’s brisket. Not just a candle but a lit match, blow torch, campfire or any other kind of open flame. This dish was easy to make but it tasted like a barbequed roast. It wouldn’t slice up like a brisket, it didn’t even taste like it was meant to be brisket. It tasted like a roast that had a lot of tangy sauce on it. It is tasty but in no way shape or form do we consider this brisket in our state. Probably because Pioneer girl lives in Oklahoma and we all are from TEXAS and TEXAS knows how to do brisket. There’s only two kinds of people in Oklahoma…..Neil Diamond fans and Members Only members.
Well then TEXAS, what is your husband's brisket recipe? My mouth is watering
ReplyDeleteHe cooks it the way brisket is meant to be cooked in Texas....ON A SMOKER! He buys the trimmed brisket (large ones) and has to cut them in half. He starts around 7 am and gets the smoker ready then rubs the two brisket halfs with a brisket rub that is a combination of a store bought brand enhanced with some of his own spices. Coats the meat then smokes all day until a crust forms on the meat, he then wraps the meat in foil and continues on the smoker for another couple of hours. It usually takes 7-8 hours to fully cooks. His briskets are always tender, juicy and have an awesome crust that is full of flavor. It slices like a brisket and doesn't fall apart like a roast. His brisket is so good you don't need sauce of any kind. Best you'll ever eat!
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