Chuck Wagon Brisket Recipes

SLOW-COOKER TEXAS CHUCK WAGON CHILI

Steps:

• Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.
• Stir in beef, garlic, salt and pepper. Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. Place beef mixture in 6-quart slow cooker. Stir in chilies, cumin and broth.
• Cover and cook on Low heat setting 8 to 9 hours.
• Stir in bell peppers. Increase heat setting to High. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese.

CHUCKWAGONCOOKIE'S EASY BEEF BRISKET

Steps:

• The day before cooking, cover the meat with the dry rub, massaging it into the brisket. Wrap in plastic wrap, put in a plastic bag and refrigerate overnight.
• The next morning, take brisket out, preheat oven to 275 degrees.
• Prepare your grill for indirect heat cooking.
• Place brisket fat side up on the unheated side of your grill. You should have a temperature around 250 degrees. If you have a smoker box, use it with hickory chips for three cycles of smoke. If you don't, don't worry about it.
• Let the brisket cook on indirect heat for three hours.
• Make a foil packet big enough for the brisket. After three hours, place brisket in the packet and pour in the braising liquid. Seal the foil packet and put brisket on a baking dish or pan.
• Place in oven, and forget about it for 5 hours.
• Check internal temperature every half hour after 5 hours. You want the center of the brisket to be around 190 degrees.
• Remove from oven, carefully pour braising liquid into a pan, and bring to a boil. Meanwhile, cover the brisket and let sit. You can turn off the oven and put the brisket back in after 15 minutes.
• Let the liquid boil down to a thick consistency. less than half of the original amount should remain.
• Slice brisket against the grain and drizzle sauce on top.
• Goes great with cole slaw!