Provided by Tailgating America
Take a whole brisket and trim to about a 1/8" fat cover. Season the brisket with salt, pepper, garlic powder, and Cajun spice. Take brisket out and grill until rare. If it chars that is ok. When this is done, the brisket should be taken off the grill and placed on a cutting board and sliced about a 1/4" thick and placed in a foil roasting pan.
The brisket is ready to be steamed at this point. Slice onions and green peppers to mix in with the meat. Add liquid smoke, garlic powder and Frank's Red-Hot Sauce to taste along with a can of beer. Then add spicy V-8 juice to pan. Place back on the grill and steam for 3 hrs checking fluid level periodically.
We are there when the gates open and after set-up this pan is the first thing back on the grill to finish steaming another couple of hours. The only complicated thing about this is to watch the salt because every time you add the V-8 juice it seems to add alot of salt to the mix,
Usually serve on bun.
This recipe has been added to the following public cookbooks:
Good Eats,
Qman's 'Book,
The Unwilling Chef Cookbook,
AOL Tailgating,
Poetry N Food
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | LsuGrrl
04/04/09 11:01 PM | moron recipelearn to write a recipe....... to ta to ta to ta ........hot garbage |
| ★ ☆ ☆ ☆ ☆ | JennyPK
01/27/09 11:26 PM | To Ta?Ok, what am I missing here? This looks like a decent recipt but I don't understand To Ta as measurements for ingrediants. Help! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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