El Paso Texas Brisket - Smokin' Joe's Pit BBQ

brisket

🥗Healthier: flank steak

💰Cheaper: chuck roast

Flank steak is leaner, while chuck roast is more affordable.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika adds flavor without the heat.

Peel the onions and cut them into rings.

Break up 15 ginger snap cookies and blend them into a fine powder.

In a bowl, mix the ginger snap powder with 2 tablespoons of granulated garlic.

Add 2 bottles of Claude's brisket marinating sauce to the bowl and mix well.

Add 1 8-ounce can of tomato sauce to the mixture and stir.

Trim some fat off the 14.5 pound prime brisket using a sharp knife.

Place half of the onion rings in the bottom of a pan and lay the brisket on top.

Pour the marinade mixture over the brisket, ensuring it is well covered.

Place the remaining onion rings on top of the brisket.

Cover the pan with plastic wrap and refrigerate for 4 hours.

After 2 hours, remove some onions from the top and stab holes in the brisket.

Baste the brisket with the marinade using a baster.

Flip the brisket carefully and stab holes in the fat cap side.

Baste the top of the brisket again and place the onions back on top.

Wrap the pan in foil and refrigerate for another 2 hours.

Preheat the oven to 325°F.

Place the brisket in the oven on the middle shelf and cook for 5 hours.

After 5 hours, remove the brisket from the oven and let it rest for 1 hour.

Transfer the brisket to another pan and shred it using two forks.

Pour some of the cooking juices over the shredded brisket and mix well.

Plate the brisket with sides like potato salad, homemade beans, and tortilla chips.

Cooking Techniques

Equipment Needed

Spice Level: