Ingredients
8 lb. brisket
4 tsp. salt
clove garlic, chopped
1 Tbsp. paprika
1/4 tsp. pepper (optional)
1 c. sliced onions
1 c. water
Method
Sources
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Pink butcher paper — Texas-style brisket wrapping, breathable
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Beloved Chinese food blog's cookbook — authentic family recipes
Pink butcher paper — Texas-style brisket wrapping, breathable
Record your recipes and experiments — organized cooking journal
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Wash the brisket. Mix salt, garlic, paprika and pepper. Rub spice mixture over both sides of the brisket. Put brisket in roasting pan uncovered and place under the broiler. If your oven can accommodate, place it as far from the broiler as you can so that the searing can be slow. Remove when meat is slightly seared. Turn meat and repeat. Add onions and water. Cover and cook slowly on top of stove until tender (about three hours). Chill and remove fat. Slice meat cross grain and return to juice. Serve hot in juice or cold for sandwiches.