The best brisket I’ve ever had HANDS DOWN came from Bolner’s Meat Market on the south side of San Antonio. This 20 pound giant is stuffed with jalapeños and garlic cloves, spiced with your favorite rub and slow cooked all evening so that it’s just perfect the next day for your party. Joe Doria, Bolner’s amazing Master Butcher, shared his cooking tips with me awhile back. I’ve cooked this brisket numerous times, and it’s never failed to amaze.
We start the brisket out on the grill with our smoker. After a couple of hours soaking up that fabulous mesquite goodness, I move the giant hunk of juicy meat inside to my oven (covered in foil) set at about 175 degrees. I let it cook all night…about 8 hours. The next morning you’ll wake up hungry! Brisket tacos with scrambled eggs never tasted so good.
This brisket is guaranteed to be a hit at your next get together – tailgating or not! For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.
how can i get the recipe for the best brisket ever. also 10 lbs instead of 20 lbs.
t.u.
The details are in the copy on the post. You can ‘marry’ two smaller briskets and layer the sliced jalapeños and garlic in between then tie together with kitchen twice OR cut a larger brisket almost in half and stuff with jalapeños and garlic cloves…then tie. Rub your favorite spices generously all over and smoke for about 2 hours outside on the grill then cover with foil cook at about 175-185 degrees for about 7-8 hours. You can remove the foil the last hour if you like.
Saw a artical in a local paper Here Zone 4. Would like to have more detail on this recipe.
Hi Mark-
What kind of details would you like? I just got off the phone with Joe Doria…he’s a MASTER butcher at Bolner’s Meat Market in SA. He created this delicious brisket. 210-533-5112 is the number where you can reach him if you’d like to speak directly to Joe. Otherwise, shoot your questions my way, and I’ll get you some answers. Thanks! 🙂
Sounds like a great receipe!
the “best brisket ever” made me hungry, now i will have to try it on a much smaller scale though. only two of us.
When you put it in the oven, do you put it in a pan with foil covering the pan or do you wrap the brisket in foil?
You can do it either way, BUT if you wrap the brisket in foil, be sure to sit it in a pan because there will be a lot of juice produced as it cooks. Enjoy! 🙂
Thank You!
Tanji, Do you open up the brisket and stuff it before the pit when you start out or open up and stuff it before the oven step? Wrap the meat or just put in the pan and cover w/foil?
Pickled or fresh jalapenos, seeded or whole?
Concerned about the meat getting too hot with the peppers and kids not being able to enjoy. How many peppers would you recommend, if whole or seeded?
I am really anxious to try this!!!!
Thanks!
found the info above my post but do I stuff before the grill?
Tanji – I’ve been reading your posts for years and have made several of your recipes. They’ve all been just as good as you say. So, this recipe really intrigues me. For the life of me, I cannot find the recipe anywhere on your site. Can you repost it, please.
This brisket truly is phenomenal, and it comes from a 100+ year old meat market in San Antonio called Bolner’s. The secret is in the rub (a common spice combo that H-E-B carries) and simply stuffing the brisket with plenty of jalapeño slices and garlic before smoking/roasting it. I usually put it in the smoker for about 2 hours and then finish it off in the oven overnight at about 175 degrees–low and slow. Be sure its securely covered in foil before you put it in the oven. If you’d like more details, you can call Bolners, ask for Joe, at 210-533-5112 http://www.bolnersmeatmarket.com Good luck! 🙂