How To make Cowboy's Brisket
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 Texas Brisket Burger
For this Smoked Texas Brisket Burger we grind up a whole brisket for this Texas brisket inspired recipe featuring our Cowboy Coffee Bacon Jam and homemade pickles. Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker to slow smoke these 1/2 lb burgers before finishing them with a high heat sear on the griddle over oak splits INSIDE THE FIRE BOX!
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*** CHEF TOM’S TOP PICKS ***
BEST PELLET GRILL:
BEST CHARCOAL GRILL:
BEST GAS GRILL:
KITCHEN TOOLS:
GEAR:
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**PRODUCTS FEATURED**
SAICA SICILIAN EXTRA VIRGIN OLIVE OIL:
HESTAN CUE SMART COUNTERTOP INDUCTION BURNER COOKTOP:
HESTAN CUE SMART COUNTERTOP INDUCTION BURNER COOKTOP:
VICTORINOX 6 SEMI-STIFF CURVED BONING KNIFE:
LEM PRODUCTS #8 BIG BITE GRINDER, .5 HP:
YODER SMOKERS 20 LOADED WICHITA OFFSET SMOKER:
CATTLEMAN'S GRILL SMOKY CHIPOTLE COFFEE STEAK RUB:
JACOBSEN SALT CO. PURE KOSHER SEA SALT:
YODER SMOKERS CAST IRON GRIDDLE:
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TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson
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PINTEREST: @allthingsbbq
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*** TIME STAMPS ***
00:00 Intro
00:25 Breaking Down the Brisket
04:50 Grinding the Brisket
08:49 Forming the Burger Patties
10:04 Firing Up the Smoker
11:30 Making the Cowboy Coffee Bacon Jam
17:21 Seasoning the Burgers
19:21 Smoking the Burgers
20:49 Seating the Burgers
23:29 Building the Burgers
25:37 Let's Have a Taste
26:25 Outro
Traveling Cowboys: Big Sky BBQ's Brisket Recipe Stays a Secret in Okotoks, Alberta
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We are the Two Cowboys that are travelling the world, in search of people that make things. We showcase the awesomeness in communities all over Canada, U.S., and New Zealand.
This time we are featuring: Big Sky BBQ - Brisket Secrets
Big Sky BBQ is Alberta’s true authentic Texas style BBQ joint. With a west facing sunset boasting one of Western Canada’s largest patio’s,
They set out to do it the authentic way, old school BBQ with no fryers, freezers or grills in the building and a 6’ window looking into their cooler so all can see, the way it should be. Everything is fresh, made from scratch, and all meat is 100% Alberta grown!
Rob Bolton, the owner, took us through the process for their delicious brisket. We learned a lot. However, there are still some secrets he doesn't want to share. That is why we make a regular trip to Big Sky BBQ to get our smoked brisket fix.
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Shotgun's Kitchen Ep 3 - Like a Brisket Cowboy
Just another day in the life of cooking it how you like it, and its Brisket time!
A how to for smoking brisket.
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
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How to Trim a Whole Brisket
How to Trim a Whole Brisket (part 1)
Enjoy the video and be sure to check out part 2 Cowboy Smoked Brisket here:
Hey folks, I’m sure a lot of you have seen a Brisket flat sitting in the grocery store. But today I’m going to show y’all how to trim up a whole Brisket. This is great if you’re planning on feeding a bunch of folks and also a whole brisket is cheaper per pound than buying a trimmed brisket flat.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
Brisket Chili Outlaw Style | Montana Outlaw BBQ
In todays video we show you how to make one of our favorite recipes with left overs from our competitions. We give you Brisket chili. We walk you through all of the ingredients that go into the recipe. Bacon, peppers, onions, beans, brisket, corn, and a few other ingredients makes this amazing dish! Enjoy!
About Us:
We are the Hamilton family – Montanans born and raised. We are a competitive BBQ team, makers of BBQ rubs, and the family behind BBQ Heroes.
We want to share the love of cooking and join people together to eat. We hope to guide you in your cooking adventures, we’ll focus on barbecuing, of course, but we’ll look at all different kinds of grilling, smoking, and cocktails too. We’d like to help inspire others to have success on the barbecue trail, the backyard, or in the comfort of your home.
Recipe Link:
Brands We Used and Love:
Seasonings:
Montana Outlaw Beef Rub:
Charcoal:
Royal Oak 100% All Natural Hardwood Lump Charcoal @RoyalOakCharcoal
Smokers:
Outlaw Patio Pit Smokers: