Tex-Mex Brisket

Name: Tex-Mex Brisket
Ingredients: 4 -6 lbs beef brisket, trimmed; 2 tablespoons bolner brisket dry rub seasonings; 1 tablespoon bolner texas steak seasoning; 1 (4 ounce) bottle liquid smoke, reserve 3 teaspoons; Sauce; 2 cups catsup; 1/2 cup vinegar; 1/2 cup sugar; 3 teaspoons liquid smoke; 1/2 cup Worcestershire sauce

10 ingredients

11 steps

Ingredients

4 -6 lbs beef brisket, trimmed
2 tablespoons bolner brisket dry rub seasonings
1 tablespoon bolner texas steak seasoning
1 (4 ounce) bottle liquid smoke, reserve 3 teaspoons
Sauce
2 cups catsup
1/2 cup vinegar
1/2 cup sugar
3 teaspoons liquid smoke
1/2 cup Worcestershire sauce

Directions

1

In a large Dutch oven, place brisket, sprinkle both sides with the spices and coat generously with Liquid Smoke.
2

Cover with foil and refrigerate overnight.
3

The next day, preheat oven to 250 degrees.
4

In a saucepan, bring all ingredients for sauce to a boil and simmer until sugar is dissolved.
5

Discard any remaining marinade.
6

Generously coat brisket with sauce.
7

Cover with foil.
8

Bake 5 to 6 hours.
9

Let the brisket'rest' at least 15 minutes before slicing.
10

Remember to always slice a brisket across the grain.
11

The grain always runs across the short side of the brisket.