Real Texans Cook Brisket.
Here is my raw brisket after I rubbed liquid smoke on it. My hands stunk (is that a word?) for a long time. I generally don't believe in touching raw meat, but for the correct taste, I had to. At least brisket isn't squishy. It sat in the fridge over night, and then....
...I put garlic powder and onion flakes on it and wrapped it up really good in tin foil, leaving some air in the foil for it to breathe, not to be confused with letting the air out, just circulate.
Put it in the oven at 225 degrees for 8 hours (slow low heat is the secret, I am told) and about an hour before you are going to enjoy it, take it out, pour off the juices and put bbq sauce (homemade or bottled) on it, seal it back up and let it cook for the last hour.
And VOILA!!! Texas Brisket. It is important that you get the instructions from an actual Texan. Noelle is one, and she told me how. Now that I have made brisket, I too am a real Texan. So there, you have gotten the instructions from me. Thanks, Noelle for teaching me this valuable skill. It was better than a Sunday roast and easier to make. And cheaper. And juicier. I prefer brisket over roast.
