Brisket, east Texas style
- Preparation Time5 mins
- Cooking Time330 mins
- Serves20
- DifficultyEasy
9L good beef stock
1 bottle dry red wine
4 bay leaves
2 tbsp whole black peppercorns
5 cloves garlic
120g salt
1 (3.5 to 4.5kg) brisket, fat cap on
600ml of your favourite BBQ sauce
1) In a large cooking pan combine the beef stock, wine, bay leaves, peppercorns, garlic and salt; over a medium heat, bring to a low boil.
2) Place the brisket in the boiling mixture, fat side up, and cook at a low simmer for 4 1/2 hours, or until tender.
3) Remove the brisket from the pan, place on the top rack of a grill or smoker and cook for 1 hour. Baste with the BBQ sauce frequently.
4) Remove the brisket from the grill or smoker and allow to cool for 15 minutes. Slice thinly and serve.
