Dutch Oven Brisket
Dutch Oven Brisket
4-5 pound Beef Brisket
2 onions
2 cloves garlic
1 to 2 cans chicken stock or your favorite yeast enhanced beverage
Salt, pepper and garlic to taste
Trim brisket of excess fat, leave some for flavor. Rub with
mixture of spices, use equal parts black pepper and garlic salt. Slice onion and place in bottom of Dutch Oven. Add garlic, crushed.
Place brisket on onions. Cook at about 300-325 degrees for 3 hours.
Replenish coals every hour.
Brush with Bar-B-Que sauce in last thirty minutes, if desired. Let rest 15 minutes then slice across the grain. Serve with extra sauce and sautééed onions on
the side.
4-5 pound Beef Brisket
2 onions
2 cloves garlic
1 to 2 cans chicken stock or your favorite yeast enhanced beverage
Salt, pepper and garlic to taste
Trim brisket of excess fat, leave some for flavor. Rub with
mixture of spices, use equal parts black pepper and garlic salt. Slice onion and place in bottom of Dutch Oven. Add garlic, crushed.
Place brisket on onions. Cook at about 300-325 degrees for 3 hours.
Replenish coals every hour.
Brush with Bar-B-Que sauce in last thirty minutes, if desired. Let rest 15 minutes then slice across the grain. Serve with extra sauce and sautééed onions on
the side.
