Read on Twitter
Brisket II
Dry rub with salt, pepper, garlic powder, lemon pepper, cumin, onion soup mix, dried onions, and brown sugar. Cover the meat on both sides with the dry rub and set it aside to marinate for an hour or more.
#chezfrantzman
Dry rub with salt, pepper, garlic powder, lemon pepper, cumin, onion soup mix, dried onions, and brown sugar. Cover the meat on both sides with the dry rub and set it aside to marinate for an hour or more.
#chezfrantzman
Make sure you have enough of the dry rub to use at later stages.
Sear the meat on both sides in oil.
In a pot or the same place you seared the meat, place two sliced onions and sauté them with a cup of balsamic vinegar and then add two chopped carrots.
Sear the meat on both sides in oil.
In a pot or the same place you seared the meat, place two sliced onions and sauté them with a cup of balsamic vinegar and then add two chopped carrots.
Then add several cups of beef broth, add a half cup of bbq sauce and Worcestershire sauce. Add more brown sugar and onion soup mix and some of the leftover dry rub mix. Add a bit of brown sugar and dash of mustard. Pour this into a deep baking dish.
Place the brisket in meat side down (fat side up).
Pour a bit more onion soup mix on the fat.
Pour two cans of Coca Cola over the brisket, it should be sitting in about an inch or more of liquid, about up to half the meat, but not over it. Cover with two layers of tin foil.
Pour a bit more onion soup mix on the fat.
Pour two cans of Coca Cola over the brisket, it should be sitting in about an inch or more of liquid, about up to half the meat, but not over it. Cover with two layers of tin foil.
Place in oven at 135 C or 275 F. Leave for an hour for each pound of meat, around 7 hours is good.
Turn the heat off and let it rest for two hours.
Turn the heat off and let it rest for two hours.
• • •
Missing some Tweet in this thread? You can try to
force a refresh
