Brisket Prep | Brisket | Ms. Lucy (2006)

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be cooked similarly.

Cut the fat off the brisket.

Make a pocket in the brisket for stuffing.

Stuff the pocket with sliced onions and bell pepper.

Add garlic into the pocket.

Secure the pocket with toothpicks to prevent stuffing from coming out.

Season the brisket with salt, black pepper, and hot sauce on one side.

Flip the brisket and season the other side with salt and black pepper.

Place the brisket in a roasting pan and pour wine vinegar over it.

Cover the brisket with clear plastic wrap and marinate overnight in the fridge.

Remove the marinated brisket from the fridge and prepare to sear it.

Sear the brisket on the pit for about 10 minutes on each side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary