Texas Brisket
Texas Brisket (dairy free, gluten free, paleo)
This has to be my all time favorite meal, aside from steak diane. Maybe because it reminds me of trips to Texas as a kid, but also good barbecue is really hard to beat. If you have ever had barbecue in the south, you know what I am talking about. When my family and I visited relatives in Texas, we always had to get brisket while we were there. Bedsides visiting family, it was one of the highlights of visiting Texas. For a long time, I never wanted to attempt brisket. I thought it would be way too difficult and could’t ever taste the same as what you would get in Texas. Let alone be made without all the brown sugar, since that is one of the main ingredients in barbecue and probably why it tastes so good. But not only was it not difficult to make, but you would swear you’ve just been transported to the south, and ordered brisket at a local barbecue joint minus all the sugar. So if you have been wanting barbecue but thought you couldn’t have it because of diet restrictions or you thought it would be difficult, then you need to try this recipe! I also have a great BBQ sauce that goes perfectly with this brisket!
Details
Main Dishes, dairy-free, gluten free, paleo
Ingredients
1 medium brisket
coconut aminos or liquid aminos if you can have soy
1 bottle liquid smoke
Salt and pepper
Instructions
1. This brisket has to marinade over night. So the night you marinade it, line a 9x13 baking pan with foil, enough to cover entire bottom, and the entire brisket (folded over the brisket, once you pour the marinade on).
2. Put brisket in the pan, and salt and pepper the top, with a generous amount of each.
3. Using a 1 cup measuring cup, pour entire bottle of liquid smoke. Then pour in the coconut or liquid aminos until it reaches 1 full cup.
4. Then pour over the brisket, and cover with the foil. Marinade over night in the refrigerator
5. Bake at 295 degrees for 8-9 hours. Just take it out of the refrigerator and put it into the oven.