|WALTER JETTON’S TEXAS BEEF BBQ BRISKET||
Recipe Type: Main
Cook time: 6 hours
Total time: 6 hours
Walter Jetton was BBQ caterer to the LBJ Ranch. In 1965, he (along with Arthur Whitman) published “Walter Jetton’s LBJ Barbecue Cook Book.” Since the book is long out of print here are some of his recipes, along with Jetton’s comments and instructions.
- 6 lbs. Beef Brisket
- 2 qts. Bone Stock
- 3 Bay Leaves
- Salt and Pepper
- This is made out of beef brisket, which is one of the tastiest cuts but the least thought of by the average housewife, unless she sometimes buys it as corned beef. It starts out pretty tough, but if you nurse it right, it’s delicious.
- Make the bone stock just the way you would start a soup – buy good stout beef bones from the butcher and boil them.Put the bay leaves in a about a cup of water and bring to a boil. Let it simmer 10 minutes or so, then remove the leaves and add the bay tea to the bone stock, along with the salt and pepper. Put the brisket in your Dutch Oven and add the stock mixture to cover it about a quarter of the way. Cover and cook over the fire, turning the brisket about every half hour until it’s nearly done. This can be determined by forking. Mop it and lay it on the grill to finish cooking, being sure to turn it and mop it every 20 minutes or so. To make a good natural gravy, add a little Worcestershire Sauce and maybe a dash of chili powder to the liquid you cooked the brisket in. You can serve this with barbecue sauce.
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