Smokey Beef Brisket
Texas style dishes-anywhere in the world!
by Debbie Pugh
You can’t take it with you. Or can you? Moving around the globe, as many military families do, forces us to think outside the box and be creative. Among the many things that we are forced to adapt to, the foods we associate with home—our comfort foods—may also have to take on some of that creative thinking.
Is it possible to have authentic tastes of slow-cooked Tex-Mex food in Maine, Nebraska, Japan or Germany? Absolutely! If you are from the great state of Texas, you are likely to be familiar with the flavors of Tex-Mex cuisine. These spicy and smoky flavors can move with you, even if your grill or smoker cannot.
You can achieve melt-in-your-mouth-tender, slow-cooked brisket even if you don’t have a charcoal smoker or grill. Yes, you can produce a delicious hunk of meat right in your oven or slow cooker. You can do all this with ingredients available in many commissaries around the world.
RECIPE
4- to 6-lb. beef brisket
1 jar liquid smoke
Accent
Cajun seasoning
Place the brisket in a 9- by 13-inch baking dish. The night before you plan to cook the brisket, stab holes in the meat with a fork. Generously rub Accent and Cajun seasoning on both sides of the meat. Pour 1 jar of liquid smoke and 2 jars of water over the entire brisket. Cover with foil and place in the refrigerator overnight.
The next morning, preheat the oven to 325 degrees. Bake the brisket for 4 hours.
Serve with soft “po-boy” rolls and your preferred barbecue sauce.
Recipe courtesy of Debbie Pugh. You will be lucky if any meat makes it to the table because it is so darn delicious, and you will pick at it—guaranteed.
Note: The key to a good brisket is how you cut it. Hold the knife at a 45-degree angle, and cut the meat at 45 degrees to the grain. Never cut with the grain.