Ingredients for It's Not A Secret Brisket
- 8 lbs Beef Brisket
- Generous amount of Garlic Salt
- Generous amount of Celery Salt
- Generous amount of Creole Seasoning
- Generous amount of Black Pepper
- Generous amount of Onion Salt
- 1 teaspoon Liquid Smoke
- 1 large Oven Cooking Bag
- 1 cup Beef Broth
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How to Make It's Not A Secret Brisket
- Pat the brisket dry with paper towels. Generously coat all sides of the brisket with the spice rub (see ingredient list).
- Place the brisket fat-side down in a large oven bag.
- Pour 1 teaspoon of liquid smoke into the bag and drizzle it over the brisket.
- Seal the bag tightly, ensuring no air escapes. Marinate in the refrigerator overnight (or for at least 6 hours).
- Preheat oven to 325°F (160°C). Remove brisket from bag and place it fat-side up in a roasting pan. Add 1 cup of beef broth to the bottom of the pan.
- Cook for 4 hours for a smaller brisket (up to 6 lbs). For an 8-lb brisket, cook for 6-8 hours, or until a fork easily pierces the meat and it's tender, with no pink remaining. Use a meat thermometer to ensure internal temperature reaches 200-205°F (93-96°C).
- Remove brisket from the oven and let it rest, loosely tented with foil, for 10-20 minutes. This allows the juices to redistribute.
- Slice the brisket thinly against the grain using a sharp knife.
- Serve immediately and enjoy your award-winning Texas-style brisket!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
121g
Carbs
0g
