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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
1large onion |
1 lb. good bacon (apple wood smoked works well here) |
for rub |
1/4 cup salt |
1/4 cup course ground pepper |
1/4 cup garlic powder |
2 tbrown sugar |
cayenne to your taste |
for the mop |
1 cup applecider vinegar |
1 bottle of beer |
1t.red chile flakes |
1t course black pepper |
Directions:
1. 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
2. Dice the onion and baconand mix it together well
3. Stuff the Brisket with the bacon onion mixture
4. Rub the Brisket with the dry rub wrap in plastic and stick it in the fridge for 8-12 hours
5. When geting ready to smoke remove the Brisket from the fridge and let it come to room temp.
6. Heat your smoker to 250 degrees
7. Place The Brisket in the smoker it usually takes about an hour a lb.
8. Mop the brisket every couple of hours
9. and flip it ocasionaly so the bacon fat seasons all the meat
10. Replenish your fire and wood as needed
11. 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
12. When the internal temp. reaches 190 degrees remove your brisket and allow to rest for 30 min.
13. Slice thin against the grain
14. Enjoy
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