Front part of the cow: CLICK HERE FOR DIAGRAM
Ingredients
- 1 thick cut of beef (flat cut for sliced Brisket – point cut for shredding)
- Marinate: 2 TBL vinagrette, 2 TBL honey, 2 TBL EVOO and 1 tsp liquid smoke
- Combine: 1 small can tomato paste
- Spice mixture: 1/4 C each: onion powder, garlic powder, brown sugar, salt and pepper
Instructions
- Whisk together four liquid ingredients to create marinate
- Place beef with marinade into zip lock bag
- Marinate beef overnight, agitating every few hours
- Next morning, pat beef just a bit so it is not dripping, and reserve the liquid in a cup
- Coat the meat with the tomato paste on all sides
- Coat the meat, fat cap up, liberally and thickly with the spice mixture, pressing into the meat
- Combine: sliced onion, carrot, celery and put into skillet
- Drizzle veggies with EVOO
- Place beef in skillet and add the marinade to the bottom of the pan
- Cover and cook at 300º for at least 8 hours (or 325º for 6 hours)
Ideally, cook at 275º for 18-18 hours
Make sure internal temp of meat is at least 120º
Optional: BBQ Sauce
- 1/4 C apple cider vinegar
- 1/4 C water
- 1/2 C ketchup
- 1/2 C brown sugar
- 2 TBL Grandpa’s Thunder Powder
- 1 TBL prepared horseradish
- 2 TBL grated onion
- 2 cloves fresh grated garlic
- 1/4 C soy sauce
- 1/4 C Worchestershire
- 1/2 C orange juice
- 2 T Dijon mustard
- 2 T (optional) hickory smoke
- Bring up to a simmer and let cook 10 minutes
- Cover and turn off heat
