How to Make Mouth-Watering, Slow Cooked Texas Style Brisket, No Grill Needed

I'm going to show you how to make a delicious brisket, Texas Style, with very little effort, and a little know-how. This is how I feed my family for picnics, holidays, and get togethers. It goes a long way, on very little money. It's also one of the easiest meats there is to fix, and family and friends will beg for it time and again. I promise.

First, you will need to know how to choose a good brisket. Ideally, you can head to your local meat market and have the butcher trim it up so there won't be too much fat. Or, you can just go to your local grocery store, and pick one out yourself. It's not hard at all, once you know what you are looking for. We''ll just say that this brisket is going to be about 10-12 pounds.

Find the size cut of meat that you want. Hold out your arm, and with the other hand pick up the meat and lay it over your outstretched arm. Does it easily fall over on both sides? Or is it on the stiff side. You don't want a cut of brisket that is TOO lean. There should be ample fat on the top, and nice and lean on the bottom, with very little marbling.

You will need a good sized roasting pan, and heavy duty foil. Cover the bottom and sides of the pan with foil, and let the foil go over the sides so that you will be able to cover the brisket when it is time to start cooking. Preheat the oven to 225 degrees.Place the brisket fat side up into the foiled pan. Now comes the fun part!

Get 3 of your favorite beers. You'll only need one for the brisket, the other 2 are for you. You will have deserved it! Pour the bottle of beer over the brisket. This will be the marinade, along with some spices, because the slow cooking will disperse all those flavors throughout the meat.Sprinkle a finely chopped sweet onion all over the brisket. Now for the seasoning.

Mix these seasonings up in a small bowl

2 Tablespoons Kosher salt
One Tablespoon Fresh Ground Black Pepper
One teaspoon Allspice
2 Tablespoons Onion Powder
1 Tablespoon Garlic Powder
2 Tablespoons Chili Powder

Rub this mixture all over the top, fatty side of the brisket, as well as the sides. Pull the overlapping foil onto the top of the brisket, until it is completely covered.

Now comes the hardest part. You will need to wait about 10-12 hours for your brisket to be fork-tender and ready for consumption. This is why I usually begin my briskets around 8 or 9 pm. When I wake up in the morning, I awake to the incredible aroma of my creation, and look forward to peeling away the foil for that first taste test. Of course, the taste test usually turns into my breakfast: a hearty brisket sandwich! But wait! We still have to have ourselves some BBQ sauce!

Tangy and Sweet BBQ Sauce

One medium can of Tomato Sauce
One small can Tomato Paste
One cup water(or beer if there's any left)
Half cup white vinegar
Half cup Pineapple juice
Three Teaspoons Worstershire Sauce
Three Tablespoons Soy Sauce
Heat to a simmer over medium heat, for about ten minutes

Or, just use your favorite bottled BBQ sauce, or favorite recipe. It won't matter, really. The brisket alone is going to satisfy your pallette, I'm sure. Just be sure to share the rest with loved ones.

Other Complimentary Fixings:

Potato Salad
Cole Slaw
BBQ Beans
Jalepeno Cornbread
Iced Tea

And Pecan Pie