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How To make Cowboy's Brisket

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4 lb First Cut Brisket Of Beef
3 ea Cloves Garlic, Slivered
3 ea Cloves Gralic, Crushed
4 ea Large Onions, Thinly Sliced
1 c Apple Cider Vinegar
1 1/2 T Bacon Fat
1 c Strong Black Coffee
1 x Salt & Pepper, To Taste
1/2 c Water
With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times. When ready to cook, prehaeat the oven to 350 degrees F. Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion nd vinegar. Dry with paper towels. Brown the meat well on all sides. Remove brisket to a platter. In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet in a shallow baking dish. Place the brisket on the onions. Season with salt and freshly ground pepper to taste. Pour in the remaining coffee and water. Cover tightly with foil and place in oven for 1/2 hour. Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender. Slice the brisket thinly against the grain. Skim the fat from the pan liquid. Return the meat slices to the pan. Serve at once or refrigerate for later use.

How To make Cowboy's Brisket's Videos

SMOKED BRISKET “Cowboy Pho”, Chinese SPICY MALA Chicken Sandwich & Best PINEAPPLE BUNS EVER

In San Jose for some of the best Vietnamese food where they have smoked brisket in their Pho and had some of the best pineapple buns.

Pho San Jose
1174 N Capitol Ave, San Jose, CA 95132

Ok's Deli
3932 Telegraph Ave, Oakland, CA 94609

Pineapple King Bakery San Francisco
1915 Irving St, San Francisco, CA 94122

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4 hr Brisket!!!! #shorts #chucksflavortrain #brisket

Cooked this brisket hot n fast on my #biggreenegg The total cook time was 4 hours! I rested it for 4 hours as well!

To get my rubs go here

Barbecue Brisket and Cowboy Butter Recipe

Fans of barbecue will rejoice over this slow-smoked brisket recipe, which pairs alongside a tangy, rich, subtly spicy cowboy butter.

#brisket #grilling #recipes

Get the Full Recipe:

Walt Garrison Cooking Brisket - 720p 1.mov

Smoking Brisket with Walt Garrison and The Cowboy's Cowboy Rub.

Cowboy Potatoes ABSOLUTELY DELICIOUS | Brisket Leftover Idea

Cowboy Potatoes with Leftover brisket. Absolutely delicious! Great idea for football food or a party food or maybe even just an everyday meal.

BBQ Cowboy Steak Like Brisket WTF ??? How-To by Grand Champion Harry Soo SlapYoDaddyBBQ.com

#harrysoo #slapyodaddybbq #cowboysteak
WTF? Can you cook a Cowboy Steak like a brisket to 210F internal temp? In a prior video, I did a tri tip like a brisket Will I learn something new? Click SHOW MORE for all the information links!!!

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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
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