Fireman Bob's Brisket Done My Way....

Bob Cooney


Nice Slow Cooked Comfort Brisket done my way....

Everybody Enjoy This One!!!!!

Here is the link to a Locomotive BBQ Smoker, I am beginning to draw the plans for my Locomotive BBQ Smoker and will update with photos on my progress!!!


☆☆☆☆☆ 0 votes

8 with leftovers
25 Min
8 Hr
Convection Oven



  • 10 to 12 lb
    beef brisket
  • 4 large
    onions, sliced thin
  • 4 Tbsp
    extra virgin olive oil
  • 1 stick
    butter, room temperature
  • 14 clove
    garlic, peeled, and divided
  • 2 Tbsp
    smoked paprika
  • 4 tsp
    course sea salt
  • 4 tsp
    fresh cracked black pepper, divided
  • 2 large
    jalapeno peppers, chopped fine
  • 2 tsp
    cayenne pepper, okay okay " or to tatse " but i assure you that you will enjoy this
  • 4 tsp
    granulated garlic powder
  • 4 tsp
    granulated onion powder
  • 4 tsp
    caraway seeds
  • 4 tsp
    fennel seeds
  • 4 tsp
  • 2 tsp
    fresh oregano, chopped fine
  • 2 tsp
    fresh thyme, chopped
  • 4 c
    beef stock, homemade is best
  • 1 c
    apple cider vinegar
  • 2 c
  • 2 c
    chili sauce, your choice of homemade or store brands
  • 2 c
    brown sugar, dark and firmly packed

How to Make Fireman Bob's Brisket Done My Way....


  1. In a Large skillet place the smoked paprika, salt, jalapeno peppers, and onion powders, caraway seeds, cumin, pepper, cayenne, oregano and thyme and cook for 2 minutes.

    Remove and set aside.
  2. In a large bowl, stir together the beef stock, apple cider vinegar, ketchup, chili sauce and brown sugar.
  3. If cooking in oven: Preheat oven to 185 degrees.
  4. " How To " prepare the brisket...
  5. Make 10 slits 1/2 inch deep all over brisket, " stuff " each opening with 10 garlic cloves

    Season brisket with the sea salt and cracked black pepper
  6. If not already there, let brisket come to room temperature covered with foil
  7. Place brisket in a Dutch Oven with remaining extra virgin olive oil, spread onion mixture over the top, then pour sauce mixture over the entire dish

    Cover Dutch Oven tightly with foil and then the lid, and cook until done, about 6 to 8 hours
  8. Time to take a cold Beer, Root Beer, that is and sit and relax and allow the Dutch Oven do it's magic!
  9. NOTE:

    *** If out in the woods camping, " Heat " the Dutch Oven with Charcoal and tend carefully ***
  10. Once done, Let brisket " rest " for 10 minutes before cutting

    Cut the brisket into 1/2-inch slices.
  11. Serve with a Crusty Bread, wide buttered noodles, and Napkins

    Enjoy !!!

Printable Recipe Card

About Fireman Bob's Brisket Done My Way....

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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