Barbacoa brisket from Trejo's Tacos: Recipes and Stories from L.A.: A Cookbook (page 74) by Danny Trejo

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Notes about this recipe

  • Eat Your Books

    Brine the meat two days before cooking.

  • jenburkholder on April 28, 2023

    This was good! If I make it again, I'd cut down the molasses a bit as that flavor was more pronounced than I would want. Also, was fully cooked at 4.5 hours - 8 would have been too much at that temp.

  • southerncooker on January 06, 2022

    My family and I loved this. It was used in Tacos, burritos, bowls, sandwiches, almost 2 year old grandson devoured some by itself, and I even used some in some cabbage soup.

  • eroachTN on August 05, 2021

    I substituted New York Maple syrup for the molasses and it turned out fantastic. Definitely a crowd pleaser.

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