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Home arrow Cookbook arrow Recipes
Categories Beef Big Nat's Simple and Delicious Beef Brisket
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Big Nat's Simple and Delicious Beef Brisket
Description:Fool proof easy to follow Brisket recipe done the right way, on a Egg.
• 2 Tbs Lemon Pepper
• 2 Tbs Garlic Pepper
• 2 Tbs Black Pepper
• 2 Tbs Kosher Salt
• 1 Tbs Oregeno
• 1 Cup Soy Sauce
• 3 Cup Lea & Perrins Worcestershire
• 1 Cup Olive Oil
Instructions:Mix all of the ingrediants in a bottle that you can close in order to mix them effectively (ie shake it up good). The brisket should come in a thick plastic vacume wrap, if not a big ziplock will work. Cut a hole in the plastic wrap at the top and pour the mixture in. If using a ziplock just pour it in and close. Let the meat soak for a min of 4 hours in a frig or on ice. Pull it and let it reach room temp.

Cook the brisket fat side down on a V rack for 1 hour per pound at 225 degrees. Feel free to use hickory or any wood you choose, plain lump charcoal works fine. The thickest end of the meat should be at 140 degrees to be done completely.

Notes:Let the cooked brisket sit for 10 -20 min then slice thin ¼ inch. Great served plain or on the sandwich of your choice.
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Wed 07 May 2008 23:30:50 UTCViewed:11775 times
Rating:3,08 (12 votes)

recipe rating
1 (bad)5 5 (good)

bubbatimComment added on: Wed 01 Jul 2009 22:26:05 UTC
190 internal temps to render the fat
amstafComment added on: Mon 06 Sep 2010 15:15:32 UTC
Thanks, I did a brisket this weekend. It tasted great, but it was a little tough. I cooked it for about 4 hours to long. I wish I would have seen your recipe first. Thanks
grokComment added on: Tue 26 Jul 2011 21:26:27 UTC
yep, around 170 is when the collagen starts gelatinizing, so it should be at LEAST that when done. So I've read.
BBQRComment added on: Thu 24 May 2012 19:45:47 UTC
start probing meat for resistance when internal hits 180. Should be ready to come off and wrap for a little while around 185 to 190. I think 200 is too long. Pull it off as soon as the probing tells you it's gone soft or surrendered!
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