Set out a scale and the equipment for Texas brisket. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, yellow onion, smoked paprika, ketchup, worcestershire sauce, low-sodium beef broth, brown sugar, black pepper, kosher salt, olive oil. Texas brisket is cooked in Texas as its own plate, not as a copy of a restaurant menu. Salt the beef heavily and braise it with onion until it yields, then glaze it. Brisket is the celebrated cut. Sirloin, given the same salt and long cook, is the beef this pantry weighs. A smoker is the pit. The oven is the heat here. Amounts are for 4 from foods this library can count.
