Tex-Mex Brisket
- Ready In:
- 6hrs 40mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 4 -6 lbs beef brisket, trimmed
- 2 tablespoons bolner brisket dry rub seasonings
- 1 tablespoon bolner texas steak seasoning
- 1 (4 ounce) bottle liquid smoke, reserve 3 teaspoons
-
Sauce
- 2 cups catsup
- 1⁄2 cup vinegar
- 1⁄2 cup sugar
- 3 teaspoons liquid smoke
- 1⁄2 cup Worcestershire sauce
directions
- In a large Dutch oven, place brisket, sprinkle both sides with the spices and coat generously with Liquid Smoke.
- Cover with foil and refrigerate overnight.
- The next day, preheat oven to 250 degrees.
- In a saucepan, bring all ingredients for sauce to a boil and simmer until sugar is dissolved.
- Discard any remaining marinade.
- Generously coat brisket with sauce.
- Cover with foil.
- Bake 5 to 6 hours.
- Let the brisket'rest' at least 15 minutes before slicing.
- Remember to always slice a brisket across the grain.
- The grain always runs across the short side of the brisket.
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RECIPE SUBMITTED BY
Kaccy G.
Artesia, NM
My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.