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I'm going to be honest and tell you that we have taken a lot of heat over this week's recipe. Yes, it's a brisket recipe that uses liquid smoke, and barbecue purists turn their nose up at this. Nevertheless, this has been one of our most popular recipes on the website since we went online in 1996. People really like making brisket in their oven, and this is a great recipe.
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Enjoy this Texas Cooking recipe and have a great week!
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This is an absolutely wonderful way to cook brisket, especially if you don't have access to a big smoker or barbecue pit or the deck or yard to put them on. The result is tender, juicy, succulent and flavorful. And it's practically foolproof. The wonderful aroma will fill your house and make you, and anyone else who comes along, impatient for it to get done. The long, slow cooking is essential.
- 5- to 6-pound fresh beef brisket, well trimmed
- 1 cup barbecue sauce (your favorite)
- 1/4 cup Worcestershire sauce
- 1/4 cup liquid smoke (Colgin's is best)
- 1 tablespoon garlic powder
- 2 teaspoons celery salt
- 2 teaspoons lemon pepper
- 1 teaspoon salt
- 1 cup chopped onion
- 1/2 cup water
- Preheat oven to 275°F.
- In a very large Pyrex baking dish (see notes below), thoroughly mix all ingredients for sauce.
- Put the brisket in the baking dish (fat side down), and turn it over once to coat it with the sauce. (Cook brisket with the fat side up so it remains nice and juicy during the cooking process.)
- Seal the dish tightly with heavy-duty aluminum foil.
- Bake at 275°F for 5 to 7 hours (about 1 hour and 15 minutes per pound).
- Remove from oven and allow to stand for 1 hour before slicing.
- Slice across the grain, and serve with sauce.
Note: Before you prepare the brisket, remove it from the refrigerator far enough ahead of time to allow it to come to room temperature.
Lone Star List
Here are 10 things that caught my eye this week!
- Texas Highways: "Impressive" Wildflower Season Forecasted After Rainy Fall and Winter.
- TM BBQ: Where to Find Great Barbecue on the Staked Plains - The Llano Estacado area isn't exactly known for smoked meats, but these joints are changing the scene.
- A Pleasant Little Kitchen: Texas Sangria recipe with whiskey!
- NYT Food: My Lifelong Obsession with the McRib.
- Addie Broyles: How one Austin woman plans (and sticks to) a month's worth of meals at a time.
- KUT: Restaurants Struggle To Fill Openings In Austin's Tight Labor Market.
- Sweet Life: The Amon Carter Museum of American Art presents With the Help of Friends - Fifteen special photographs on view February 2 through June 2, 2019.
- Texas Monthly: "Rick Schmidt of Kreuz Market has passed away. He was a giant in TX BBQ, and carried the torch for Kreuz Market for decades before passing it on to his son, Keith. He told us about his life in BBQ in this 2014 interview.
- LA Times: Behold New Mexico's ultimate pork fiesta: 43 pigs, 300 gallons of chile and 22,000 tortillas.
- UK Guardian: Cat ladders: a creative solution for felines in flats – in pictures (Good photos, recommended!)
New Cookbooks We're Reading
- At Last! Franklin Barbecue: A Meat-Smoking Manifesto
A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- The Cash and Carter Family Cookbook: Recipes and Recollections from Johnny and June's Table
by John Carter Cash - In The Cash and Carter Family Cookbook, John Carter Cash shares the stories and recipes that flowed from his family's dinner table. From Johnny's Old Iron-Pot Chili recipe and June's Tomato, Red Onion, and Avocado Salad to Jamaican Peas and Rice and Veal Cutlets with Caper Cream Sauce, the family favorites collected here are perfect for an intimate gathering or for hosting a crowd.
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