Here in Texas, and the Pond, brisket is not just a hunk of meat.
It is a fabulous hunk of meat. A delicious hunk of meat. A tender, juicy, barbecue sauce-drenched hunk of meat.
And we all know how much I like barbecue.
And the best part about cooking brisket the Duckie way?
You don’t need a smoker.
Or a charcoal grill.
Or a grill at all.
You just need an oven, a dutch oven and a big hunk of meat.
And time. Lots of time.
Some ranch style beans wouldn’t hurt either.
And some fresh wheat bread. It’s the true barbecue way.
Come on and have some barbecue in the Pond, ya’ll. Who doesn’t like a big hunk of meat slathered in barbecue sauce?
I know it’s not just me.
Brisket the Duckie way
1 brisket, 3 to 4 lbs.
2 beef bouillon cubes or 2 cups beef broth
1 cup ketchup
1 cup bbq sauce
2/3 cup brown sugar
Lawry’s beef marinade
1) Trim the brisket to your liking. I’m not into a lot of fat, so I trade more cooking time for less fat.
2) Marinate brisket in Lawry’s marinade for 20 minutes. Rinse off well and put in Dutch oven.
3) Heat oven to 325 degrees. Pour beef broth into dutch oven and add seasonings to taste. Place in oven. Cook 1 hour to 90 minutes per every pound of meat. Check every hour to make sure not getting too dry. If it looks dry, pour some of the pan juices over it. At end of cooking, add ketchup, bbq sauce, brown sugar to brisket. Coat meat liberally. Cook for another hour. Serve with typical barbecue fixings.
And remember–no one will judge if it gets all over you!
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