Ingredients
1 c. 7-Up
1 c. catsup
1 pkg. dry onion soup mix
1/2 c. dry red wine
1 (3 or 4 lb.) beef brisket
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Pink butcher paper — Texas-style brisket wrapping, breathable
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Pink butcher paper — Texas-style brisket wrapping, breathable
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine 7-Up, catsup, soup mix and wine in a large, heavy Dutch oven. Add brisket; turn several times to coat well. Bring to a boil over medium heat. Reduce heat, cover and simmer about 2 hours. Baste frequently with 7-Up mixture. Remove brisket from pan. Slice across the grain into very thin slices. Return meat to pan and reheat over low heat. Transfer brisket to serving platter; serve with sauce. Yields 8 to 10 servings.