Texas Beef Brisket

Didn’t take me long to get to making this brisket, now did it?

Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef

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.

Brisket

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.

brisket

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.

Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef

[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.

Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef

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.

Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef

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

Directions

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.

Enjoy!

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As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!

Comments

  1. Tracee says

    Brisket is a breeze…the secret is the sauce. Vinegar based…tomato based…there’s so many! However, if you are from Texas there is only one you need to buy. STUBB’S! They have a Regular and their Spicy is soooo good. Ok, now I’m hungry.

  2. Jennifer says

    I adore chopped beef sandwiches and was so excited to find this recipe! It was also a pleasant surprise to see it had originated from the Pioneer Woman, as I am from Oklahoma and have recently begun following her blog. Thanks so much for sharing!

  3. says

    Hi, quick question about this recipe, can i take the pan and go strait from the fridge to the oven or should i let things get up to room temperature first?

  4. says

    I made this brisket and it did not turn out well at all. Beef consume made it WAY too salty. I love brisket but this recipe did not work well with me.

  5. says

    It looks delicious Lacey. I’d been making mine with a combination soy/Annie’s Sweet & Spicey Barbeque sauce and I’m a bit tired of that. I can’t wait to try this. The key to it all though is the low temperature and long cooking time. And you’re right, the left-overs are even better!

  6. says

    Lacey, this beef brisket looks delicious, soft and absolutely perfect. If I only could have a bite of this sandwich :-) Happy New Year to you and yours.

  7. Katherine says

    Never made a brisket before, but this sounds so good. Curious…what do think about doing this in the crock pot?

    • says

      Hi Katherine! Though I have never tried making brisket in a crock pot, it should work wonderfully because a crock pot, like a long, low-temperature oven, will break down the connective tissue in the meat and make it nice and tender. Only problem I would see would be finding a piece small enough to fit in a crock pot. Otherwise, it should still turn out great. If you try it, I’d love to know what you think.

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