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How To make Cat's Beef Brisket Barbecue
1 Whole brisket (about 9lbs)
1 Envelope Lipton Beefy Onion
-soup mix (dry) 1 Envelope Lipton Onion Mush-
-room soup mix (dry) 1 6-oz. can tomato paste
3 ts Worchestershire sauce
3/4 c Brown sugar, firmly packed
Wash the brisket and pat dry. Place it (fat side down) on 2 pieces of heavy duty aluminum foil that are large enough to seal the brisket in. Mix all the sauce ingredients together to make a thick paste. If necessary add another tsp. or so of Worchestershire sauce. Sauce should be quite thick, but still spreadable. Smear the sauce all over the top and sides of the brisket. Seal tightly and place in a roasting pan. Bake in oven for 5 hours at 325. Remove from oven and refrigerate to solidify fat. When fat is solid, remove and discard. Then reseal the meat in foil and reheat until meat is quite warm, about an hour. This makes it easier to break up the meat. Break up the meat into small pieces and stir into the pan juices. Seal tightly and place into oven to bring to a hot temperature. Serve on good buns. If you wish, you can just slice the meat after cooking and after degreasing the juices, pour a bit of the sauce over the meat.
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Smoked Texas Brisket Recipe - Low & Slow Smoked Brisket
Thank you for watching my Smoked Texas Brisket Recipe video. On this video, I smoked a prime brisket using only salt and pepper, the true Texas way. Everything was perfect but then we had a really bad wind storm move in and it killed the temperature inside my offset smoker. The temperature dropped and the wind was swirling so there was nothing I could do but try to finish off the cook. When the temperature drops like it did on me, the briskets will tighten up on you. Unfortunately this kind of stuff happens and it is what it is...at least the brisket still had a great Texas flavor.
Thanks for watching
Smokin Joe
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Brisket used was from Certified Piedmontese
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Texas Style Brisket on the Traeger with Matt Pittman of Meat Church BBQ | Traeger Grills
Get Matt's full recipe here:
Nothing says BBQ month and Traeger Day like brisket. Catch up over BBQ and BS with Traeger’s Chad Ward and Matt Pittman of Meat Church, right in his own backyard in the Lone Star State. They’ll walk you through the steps of cooking a Texas-style brisket on your Traeger—everything from trimmings to seasoning and pro-tips to elevate your brisket game for experts and beginners alike.
Meet Matt & Chad: 0:00
Trimming: 2:57
Seasoning: 11:48
Cooking: 15:27
Wrapping: 19:00
Unwrapping: 25:14
Slicing: 26:58
Tasting & What's Next: 29:02
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Wagyu A5 Beef Tartare Burger
Wagyu A5 Beef Tartare Burger
Filet mignon beef tartare formed into a patty, seared, then topped with cured egg yolk shavings.
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I n this video, I tried to replicate brisket barbacoa cook from @lacapitalcocina .With my own touch, I manage to deliver a nice and tasty final product.Enjoy
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