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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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TEXAS BARBECUE BRISKET

From: Roy Haley, WESTCO
Primary category: Entrees

Ingredients

1 TBS salt
1 TBS onion salt
1 TBS garlic salt
1 TBS black pepper
2 TBS celery seed or celery salt
2 TBS worcestershire sauce
1 TBS liquid smoke
4-6 lb beef brisket
2-3 c barbecue sauce
1 large onion, sliced into thick rings and separated

Procedure

Trim brisket. Mix all marinade ingredients and cover all sides of brisket with paste. Place in foil-lined pan, fat side up, cover tightly and refrigerate overnight, or minimum 4 hours.

Preheat oven to 300° and cook brisket one hour per pound of beef. Remove from oven with one hour left to cook, and drain juices. Cover with barbecue sauce and half the onion rings, then re-cover with foil and return to oven for remaining hour.

Remove from oven and let stand for 10 minutes. Slice brisket across the grain in 3-inch slices. Top brisket with barbecue sauce, or serve on the side.

RETURN TO ALL RECIPES

Texas Barbecue Brisket - NOTES

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Texas Barbecue Brisket - REVIEWS

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