Tap Room Chef Alfredo Cortez wanted to perfect barbeque. So he took a trip down to Austin and volunteered to work in their world-famous bbq pits of Texas — for free.
Here is the brisket recipe Chef Alfredo mastered and brought back to The Tap Room. It has quickly become one of the most popular items on the menu, but now you can make it at home!
There are different ways to get the smoke flavor in your BBQ, from adding liquid smoke too lighting wood chips in the oven or grill. This slow and low process mixed with time and patience is the most important ingredient in this recipe. The Tap Room uses a “stick burner” smoker, however, you can use pellet smokers just the same.
The Tap Room serves the smoked brisket thinly sliced on a toasted Cuban roll with our house BBQ sauce and crispy onions.
To start the smoking process, light a fire in the fire box of your smoker and slowly add wood to bring temperature up to 250 degrees.
In a large pot, combine all of the ingredients together. Once the sauce has come to a boil, strain in a medium holed strainer and baste the brisket before serving.