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.