Texas barbecue means brisket. And brisket means cooking your meat "low and slow." It may take all day, but boy, is it worth it when you take a bite of that tender and juicy brisket! Recipe adapted from BBQ Pit Boys
Cook Time: 10 hours
Inactive Time: 12 hours refrigeration prior to grilling
Serving Size: 4-6 oz of meat
Serving Suggestions: Serve with rolls for a sandwich or with mashed potatoes and cole slaw.
Cooking Tips: Don't own a grill? You can also cook it in the oven. For smokey flavor add 1/2-1 teaspoon of hickory or mesquite powder to your rub. Cut brisket in two equal halves. Sear both sides of each brisket in a hot pan with 1 tablespoons of extra virgin olive oil. Wrap each seared brisket separately in foil, place on a baking sheet and cook in the oven at 50ºF until brisket reaches a temperature of 195º-205ºF, about 8-10 hours. You can also cut brisket in half and smoke the cuts of meat on your grill to cut cooking time, 1 1/2-2 hours per pound of meat.For directions to cook on a gas grill or any other mechanism, check out this article.