Cowboy Smoked Brisket
From bobbyc0117 16 years ago
- 440 minutes to make
- Serves 8
This is another of those recipes I would never share.A little old man in Conroe Texas taught me to make this many years ago.I have been serving it for about 15 yrs. and it is a killer brisket.
Ingredients
- 1 large brisket trimed shopping list
- 1large onion shopping list
- 1 lb. good bacon (apple wood smoked works well here) shopping list
- For rub shopping list
- 1/4 cup salt shopping list
- 1/4 cup course ground pepper shopping list
- 1/4 cup garlic powder shopping list
- 2 Tbrown sugar shopping list
- cayenne to your taste shopping list
- For the mop shopping list
- 1 cup applecider vinegar shopping list
- 1 bottle of beer shopping list
- 1T.red chile flakes shopping list
- 1T course black pepper shopping list
How to make it
- With a thin blade make a cut in the brisket on the thick side that runs almost the full length and almost the full width
- Dice the onion and baconand mix it together well
- Stuff the Brisket with the bacon onion mixture
- Rub the Brisket with the dry rub wrap in plastic and stick it in the fridge for 8-12 hours
- When geting ready to smoke remove the Brisket from the fridge and let it come to room temp.
- Heat your smoker to 250 degrees
- Place The Brisket in the smoker it usually takes about an hour a lb.
- Mop the brisket every couple of hours
- and flip it ocasionaly so the bacon fat seasons all the meat
- Replenish your fire and wood as needed
- A tip to cut your time is to remove the brisket after 4 hours wrap it in foil and put it in a 300 degree oven for 3 hours or so
- When the internal temp. reaches 190 degrees remove your brisket and allow to rest for 30 min.
- Slice thin against the grain
- Enjoy
The Rating
Reviewed by 10 people-
Thanks for sharing and I love brisket and esp smoked foods! Great post
midgelet
in Whereabouts loved it
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My favorite birthday dinner used to be BBQ brisket...this one sounds great.
jett2whit
in Union City loved it
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OH Bobby this sounds delicious, bacon and onion stuffed brisket, this is a keeper, it would taste good with the perogies you picked up!
gagagrits
in Irmo loved it
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