When you don’t have time to wait around, here’s a simple brisket from Gene Forsythe from Muldoon. This recipe first appeared in our Texas Barbecue book.
- 3- to 4-pound brisket
- Meat tenderizer
- 1 teaspoon chili powder
- 1 teaspoon brisket rub (your choice)
- 2 cups Italian salad dressing
- Sprinkle meat with tenderizer. Brush brisket with combined chili powder, rub, and salad dressing. Cook in a smoker for 3 to 4 hours, then slice and serve.
- Serves 6 to 8
- This recipe first appeared in our Texas Barbecue book.
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