Cowboy S Brisket Recipes

CAJUN BRISKET

Steps:

• Combine the kosher salt, seasoned salt, onion powder, garlic powder, paprika, black pepper, cayenne, lemon pepper, thyme and oregano in a bowl. Stir in the brown sugar. Rub the brisket with the dry rub, wrap in plastic TIGHTLY and refrigerate overnight.
• When ready to cook, preheat the oven to 275 degrees F.
• Put the brisket in a baking pan. Top with the celery, garlic, onions and green peppers. Pour over the tomatoes and tomato paste and stir, then add the coffee. Cover with foil and bake until the meat is very tender and shreds easily, 6 to 8 hours.
• Remove the meat to a large cutting board and shred. Serve the shredded meat with the vegetables and juices. Garnish with chopped parsley. Serve with grits.
• Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
• Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
• Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
• Remove the grits from the heat and stir in the cheese. Serve immediately.

COWBOY'S BRISKET

Steps:

• With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic.
• Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar.
• Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times.
• When ready to cook, preheat the oven to 350 degrees F.
• Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket.
• Remove the brisket from the marinade and discard the onion and vinegar.
• Dry with paper towels.
• Brown the meat well on all sides.
• Remove brisket to a platter.
• In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned.
• Pour in 1/2 cup coffee.
• Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits.
• Spread the onions and liquid from the skillet in a shallow baking dish.
• Place the brisket on the onions.
• Season with salt and freshly ground pepper to taste.
• Pour in the remaining coffee and water.
• Cover tightly with foil and place in oven for 1/2 hour.
• Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender.
• Slice the brisket thinly against the grain.
• Skim the fat from the pan liquid.
• Return the meat slices to the pan.
• Serve at once or refrigerate for later use.

CHUCK WAGON BRISKET

Steps:

• Set up grill for indirect cooking over medium heat (no direct heat source under brisket).
• Rinse brisket with cold water and pat dry. Season with salt and pepper and place in foil baking pan. Sprinkle with meatloaf seasoning and pour over beer. Add enough apple cider to cover brisket halfway. Top with sliced onions and cover with heavy-duty aluminum foil.
• Place pan on hot grill over a drip pan. Cover grill and cook 2 1/2 hours. If using charcoal, add 10 briquettes to each pile of coals every hour. Remove brisket from braising liquid and place directly on grill over the drip pan. Combine 2 cups of braising liquid with BBQ sauce. Mop brisket thoroughly with sauce. Add 1/2 cup of wood chips to each pile of coals. Cover grill. Turn and mop brisket every 20 minutes for 1 hour.
• Transfer brisket to cutting board and let rest 10 minutes before slicing. Thinly slice against grain and serve with mop sauce on the side.
• INDOOR: Preheat oven to 375 degrees F. Follow directions for preparing brisket. Cover pan with aluminum foil and bake in preheated oven for 2 1/2 to 3 hours. Remove brisket from braising liquid and place on foil lined baking sheet. Reduce oven temperature to 350 degrees F. Mop brisket with BBQ sauce return to oven. Turn and mop brisket with sauce 2 more times every 15 minutes. Remove from oven and let rest 10 minutes before slicing.