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Mexican Brisket Recipe.

Here's one a friend from Mexico gave me. It's not all about grilling but everyone here really likes it.

You will need a brisket.

Trim heavy tallow then rub with a seasoned salt like TexJoy Steak seasoning, Tony Chachere's cajun seasoning. These are my favorites but Lowery's seasoned salt or about any good dry brisket rub.

Next step is messy. Coat the entire thing with mustard, yes yellow mustard thick enough so you can make a crust using Chili powder. Pour it on thick.

While it stands you will need to build a fire in a pit or grill. This fire should be made with small dry hardwood trigs/sticks flaming well. Now sear the brisket on both sides for about 3 to 5 minutes. This imparts the smoky flavors of the twigs.

Next you can use an electric roaster, or an oven or a slow cooking smoker grill. But, whatever you use, you need to make sure to seal the brisket well so it doesn't dry out.

To do this, I use a large oven bag and cook the brisket for 2 to 4 hours depending on its size at about 325 degrees.

While it's cooking I make a large Pico de Gallo.

Ingredients:

• 6 medium Tomatoes diced.
• 1 or 2 medium white Onions diced.
• 1/4 cup fresh Cilantro chopped.
• 2 to 4 Fresh Serrano or jalapeno seeded and minced or bell peppers, not so hot.
• Garlic powder just a pinch.
• Salt to taste.
• lime juice to taste.

Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes.

Once the brisket is cooked you can cut it in thick slices. It will be way too tender and will tend to just fall apart if you try to slice it thin.

Serve it on warm Tortilla's and the Pico de Gallo and your favorite Cervesa or drink.

I like Dos Equis amber

Thanks, I hope you enjoy your brisket.

Steve Young aka Nate Kiowa Jones Sass# 6765

Steve's Guns aka "The Rossi 92 Specialist"
www.StevesGunz.com