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Texas Style Brisket

I have been experimenting with a lot of foods lately but I have not been good about posting on them.  This week I was checking in with a client and said I would give her a recipe for the brisket I had just made that I thought she might like.  I am a huge brisket fan.  I think it also is nostalgic for me as it was what we had every year at the FFA banquet in high school.  Yes I was in Future Farmers of America, even an officer.  But the way they cooked it was very savory and smokey.  I have been trying to make my own but all the recipes I found were sweet using brown sugar and ketchup.  I finally paired together somethings I thought would be the right combo and it came out perfectly.  Of course I was experimenting and didn't measure.  I intended to recreate it this week but when I searched the freezer all I had was London broil, so its been ordered from the farmer for next week!  On to the recipe!

I dry rubbed the brisket the night before by covering the top side in equal parts of the 6 seasonings below at about 1/2 tablespoons each.  I then let it sit in the fridge overnight.

  • Cumin
  • Chipotle Powder
  • Salt
  • Fresh Ground Pepper
  • Smoked Paprika
  • Chile Powder (about half the others)
In the morning before going to work I added about 1/2 of a 5 oz bottle of liquid smoke about about 1/3 of a bottle of Worcestershire sauce (cheating I know) and then covered it up with chicken stock.  I gave it just enough liquid to cover it up but not drown it.  I then left it on low for 12 hours.  You don't need to leave it for 12 hours but it was just the length of time until dinner.  With briskets and roasts, the longer it cooks, the more tender it gets so I really wasn't worried.

That night it came out as good as if I dry rubbed it and smoked it.  I also avoided all the sugars.  I will update this post with in progress pictures and measurements (if I ever decide to measure) but this was the end result, a pull apart brisket!


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