Cowboy Smoked Brisket
From bobbyc0117 15 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-
Oh yeah, baby! This one sounds fantastic! Love the way bacon and onion are stuffed in brisket, and there's nothing better than slow cooked meat!
juels
in Clayton loved it
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You are so good at all of this, bobby. You wanna move in with me? I'm in love! My thanks and my five, my friend.
Lorraine
lacrenshaw
in Horsham loved it
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Sounds wonderful! Got the smoking bug on Sunday and did a chicken and some sausage....the sausage did well, but the chicken (6 pounder) took way too long...think it was the 20 degree temps outside that reduced the internal temperature of the smoker ...more
crabhappychick
in Pittsburgh loved it
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