Tuesday, March 22, 2016

My Famous Brisket

Ok, it's not famous, but is delicious.  Besides the grilling, I'm the one that handles the large pieces of meat in our house.  (Go ahead, laugh.  I went there.)  Recently, I've had several people ask about it.  I almost feel guilty, because it's not some super secret recipe.  It's my grandma's recipe, and it's fantastic, and it's easy.  

Are you ready?

 My secret ingredient is this:

photo credit: claudessauces.com

That's right.  I only use this marinade.  It's heaven.  I pick it up at the grocery store, it's not even something you have to search out. They carry it at our grocery store.  (If you don't live in Texas, or they don't carry it where you are, order it HERE.)

So here's what I do:

For a small brisket (i.e., 3-5 lbs to only feed your small family):
1. Rinse brisket and pat dry.
 2. Throw it in the crockpot.
 3. Dump entire bottle of marinade on top.
 4.  Cook on low for 8 hours.
 5. Let it rest for 10 minutes, slice or chop it up, and eat!



For a large brisket (anything over 5 lbs, usually for me it's a 13ish pounder for my friends):
1. Rinse that giant thing and pat dry.
 2. THE NIGHT BEFORE - place in a throw away foil container large enough to fit your hunk of beef.  Google how long and what temp your meat needs to cook based on your poundage.
 3. Cover with marinade.  (You may need 2 bottles.). Let sit overnight.
4. Cook times and temp will vary depending on your meat size.  (See number 2.)  Put it in oven.
5.  Let it rest for 10 minutes, slice or chop it up, and eat!  

This recipe works for the meat to be a main dish along with your favorite potato and veggies, or it can work to be chopped up for tacos.  When I use it with tacos, I serve it on tortillas with avocado, cheese, cilantro, and THIS DRESSING.  Enjoy!

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