Didn’t take me long to get to making this brisket, now did it?
As my latest poll drew near a close and it was clear Brisket would be the winner, I’m pretty sure Dustin asked me every day when I was going to make it. You see, brisket, Dustin and I go way back. Let me explain…
About 10 years ago, Dustin moved to Texas to live with his dad and to attend his freshman year of college. Meanwhile, I stayed securely in my comfort zone in California.
I visited Dustin for the first time while he lived with his dad and his step-mom in Dallas. This was my first trip to Texas, my first airplane ride on my own, my first time meeting Dustin’s step-mom and…my first brisket. Dustin’s dad and his wife cooked this humongous piece of meat in the oven for what seemed like days, basting it every so often with cans of Bud Light. Looking back, I don’t remember paying too much attention to this would-be-miracle that would later become the best sandwich I’ve ever had.
I couldn’t believe how good this brisket was when I first tried it. It was moist, flavorful and oh-so tender…like nothing I’d ever had before.
But, then, something wonderful happened: I had it as left-overs the next day! During my two-week stay in Dallas, I sometimes stayed home while everyone else went to work or school. And I ate brisket sandwiches.
It was so simple: white bread, sliced cheddar cheese, some mayonnaise and several chunks of brisket. I couldn’t stop myself. I ate sandwich after sandwich. Day after day. It was that good.
Fast forward about 4 or 5 years: Dustin and I were living together back in Central California while we attended — yet some more — college. Did we try time and again to recreate the mastery that was the Texas Beef Brisket? Sure, but with no luck. We tried beer braising, adding barbecue sauce and the like, but no brisket ever turned out to be as good as that Texas brisket.
That was…until now.
[Is anyone else hearing the song, Eye of the Tiger, by Survivor in the background? No? Just me. Oh...well, never mind then.]
Full of hope and excitement about moving to Austin, I added the choice of Brisket to my latest poll. And it won!
The pressure was on now. I knew what I had to do.
So, I went to the one person who I believed knew how to make the Texas Beef Brisket. Someone who knew cooking. And eating. And beef. I went to The Pioneer Woman. I figured she wouldn’t let me down. And she didn’t.
This recipe was so good. It’s as close as we have ever gotten to the Texas brisket Dustin and I remember so fondly.
As Ree so perfectly puts it, “Brisket. If you think you don’t like it, you’ve never had it like this. If you’ve never had brisket, you don’t know what you’re missing.”
Thank you, Ree, you’re awesome!
Texas Beef Brisket
original recipe by Ree Drummond of The Pioneer Woman
2 cans Beef Consomme
½ cups Lemon Juice
1-½ cup Soy Sauce
5 cloves Chopped Garlic
2 Tablespoons Liquid Smoke
10 pounds Beef Brisket
Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound, about 6-7 hours.
When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices.