- 10 to 12 pounds brisket, untrimmed
- Sea salt
- Fresh cracked black pepper
- Granulated garlic
- Sea salt
- 1 Vienna beef wiener
- 1 seeded wiener bun
- B-B-Q Sauce, such as Stubbs Original
- Shredded iceberg or romaine lettuce
- Sliced onions
- Sliced dill pickles
For the brisket: First, sprinkle the brisket liberally with salt, pepper and garlic. Let the brisket sit for 20 to 30 minutes.
Have a smoker ready at 225 to 250 degrees F. Place the brisket on the grates, fat-side up, away from the coals. Cook for about 15 hours at the constant temperature listed. Add more wood as needed to keep the coals glowing. The internal temperature of the brisket should be about 190 degrees F when done. If you want, you can wrap with foil halfway through the cooking process to help with moistness if you are a novice smoker. Let the meat rest for about 30 minutes before using.
For the cowgirl weiner: Warm up about 1/4 cup brisket and add a squirt of water and a pinch of salt to moisten and season.
Cook the wiener in a pan with a few drops of oil and slowly brown on low heat.
Toast the bun. When both meats are heated through, place the brisket in the bun and then lay the wiener on top. Drizzle with B-B-Q sauce.
Add the shredded iceberg, sliced onions and sliced pickles, and drizzle with B-B-Q sauce one more time.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.