Texas-style brisket

Yield: 6 Servings

Measure Ingredient
Beef brisket (3-5 lbs)
1 pack Lipton Onion Soup Mix
1 can (10.5 oz.) beef broth
1 Onion, finely chopped
Crushed red pepper to taste

Start charcoal for indirect method cooking (see note). Trim the fat off the brisket. Rub contents of onion soup onto both sides of beef and wrap tightly with three sheets of tin foil turning the wrap 90 degrees after each wrapping. This will help keep the juices from seeping out. When coals are white hot throw the brisket on. Cover and cook for about 2 hours; turning it over after one hour. Add more charcoal as necessary. Remove from grill and carefully open package without spilling juices. Return meat to grill for about 10-15 minutes (cover with lid). Meanwhile, mix drippings with the can of broth and onion. Bring to a boil to reduce the liquid. When cooking time is up for brisket remove juice from heat and pour into a serving bowl. Add crushed red pepper to taste.

Note: Do not place hot coals directly under meat; rather, place some in front and some behind. Use about 16 coals or less at one time.

Remember to cook slow.

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