Eureka Brisket

Posted by francis keyser Thursday, August 6, 2009
Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 24 hours
Cook Time: 3-4 hours
Difficulty: 3

More history about where I learned to cook. I was a military brat as they are called therefore I was exposed to more than a few areas of the States and their different cuisine techniques. When I lived in Texas I think we ate BBQ or Mexican Food 90 percent of the time. My Uncle Willy has made some of the best BBQ I have ever had. He will marinate meat for days and then cook it in the smoker 10-15 hours. I would help my dad and him BBQ when I was little so I hope some of their skills rubbed off on me. I am not as patient when it comes to BBQ. If I want it I want it in the next 24 hours. I do not want to wait days! I usually only marinate my meats for 24 hours and cook them 4-5 hours. I try to find shortcuts to get me tender meat cooked in half the time. I have resorted to differing methods with all meats using anything from a microwave for chicken to the oven and stove top for beef. Brisket can be cooked many ways and I have had it more ways than I can think. This recipes inspiration comes from smoking brisket with my Uncle and father as well as reading about the pit master Walter Jetton when I was in high school. Oddly enough Walter Jetton was said to not be fond of Brisket although he cooked it regularly at Lyndon B. Johnson’s BBQ’s. I am calling it Eureka Brisket because I so many conflicting ideas in my head and then all the ideas intertwined into one answer giving me that moment where I had to say, "Eureka, I found it!" I hope you enjoy this recipe as much as we did.

Ingredients:
3 lb brisket
Hickory
cherry
pecan

Steaming liquid
4 cups beef bullion
1/2 tsp Worcester sauce
1/4 tsp drips liquid smoke mesquite
10 bay leaves
6 cloves garlic (crushed)

Rub
1 1/2 tablespoons brown sugar
1 tbsp 1 tsp essence
1 tsp fresh crack pepper
1 tsp kosher salt
1/4 tsp powdered cumin
1/4 tsp chili de arbol

Cut 5 to 6 slits with the grain evenly separated on both sides of the brisket with a thin sharp knife (I use a fillet knife) about 1/4-1/3 inch deep. Rub and press seasoning rub into both sides of meat and slits. Place in a seal able container and let refrigerate overnight.

Steaming liquid
Bring bay leaves and garlic to boil in 6 cups of water. Once boiling add a 2 2 cup beef bullion cubes and let simmer 10-15 minutes. Stir in liquid smoke and Worcester sauce.

Preheat grill to medium high.

Lay brisket at side up in an aluminium foil boat with at least 1 inch sides. Place brisket in boat on medium grill and pour in enough steaming liquid to submerge 1/4 inch of brisket cook for 20 minutes. Turn down heat to low and cook for 2-3 hours until very tender (check ever 30 minutes and add steaming liquid by pouring it over brisket as needed to keep 1/4 inch of the brisket submerged. Cook until internal temperature reaches 175 then wrap brisket in foil, pour in the remaining liquid (no more than 1/2 cup) and keep testing temp every 30 minutes until it hits 185. Remove from grill and let sit for 5 minutes. Slice and serve with our Ultimate Soda Concoction BBQ sauce.

Alternate uses for this recipe:
1. Lay a few slices of brisket on a hoagie roll, sprinkle over some sauteed onions and bell peppers, drizzle with 1 tbsp BBQ sauce and add 1-2 slices of your favorite cheese, heat for 30 seconds to 1 minutes to melt cheese and you have one killer sandwich!

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