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Post oak chunks — the wood behind Central Texas barbecue
Homebrew beer starter kit — fermenter, bottling, first batch recipe
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Offset stick burner — traditional low-and-slow barbecue smoking
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Post oak chunks — the wood behind Central Texas barbecue
Homebrew beer starter kit — fermenter, bottling, first batch recipe
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Offset stick burner — traditional low-and-slow barbecue smoking
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Trim fat from brisket; place in a 13- x 9- x2-in baking dish. Sprinkle top of brisket with pepper; arrange onion rings over brisket. Combine chili sauce and next 3 ingredients; stir well, and pour over brisket. Cover and bake at 350F (180C) for 3 hours. Uncover and bake an additional 20 min or until brisket is tender. Place brisket on a serving platter, reserving cooking liquid. Set brisket aside, and keep warm. Pour 1 1/2 cup cooking liquid into a sm saucepan. Place flour in a sm bowl. Grad add water, blending with a wire whisk; add to cooking liquid. Bring to a boil and cook 2 min or until gravy is thickened, stirring constantly. Serve gravy with brisket. Sprinkle with pepper, and garnish with tomato slices and parsley springs, if desired.