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Post oak chunks — the wood behind Central Texas barbecue
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
Home dry-aging bags — age beef in your fridge, restaurant quality
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Post oak chunks — the wood behind Central Texas barbecue
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
Home dry-aging bags — age beef in your fridge, restaurant quality
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine all ingredients except salt and brisket. Pour over brisket in non-metalic dish. Cover and refrigerate over night or several hours. Add salt, cover, bake at 300 degrees for 6 to 7 hours. Baste or turn over several times while cooking. Skim fat off. Several hours before baking is finished, slice meat and put back in pan to finish baking.