If you spend any time around the RV Resort at Walnut Creek, you’ll quickly learn that good food, good stories, and good company are just part of life here. Right in the heart of the resort sits the Horned Lizard Cookshack, and one of its most-loved recipes is this brisket method — a faster, easier way to cook brisket without sacrificing tenderness or flavor.
This recipe comes straight from our Cook Shack and has roots going back more than 35 years, first created at Pitmasters Barbecue in Kingsville, Texas. It’s designed to be approachable, forgiving, and perfect for cooking right at your RV or at home.
Horned Lizard Cook Shack Brisket Medallions
An Easy, Juicy Texas-Style Brisket You Can Make at Home
This method uses brisket cut into smaller medallions, making it easier to cook evenly and much less likely to turn out tough. You won’t get a deep smoke ring, but you will get incredibly juicy, tender brisket that’s full of flavor.
Ingredients
Brisket
- Beef brisket (trimmed; you don’t need to cook the whole brisket)
- Duck fat spray (light mist)
- Yellow mustard (for a light coating)
- Brisket seasoning (Horned Lizard Chuck Wagon Blend or your favorite)
- Optional: Dirty Bird seasoning
Sauce
- 2 cups ketchup
- ¼ cup apple cider vinegar
- ¼ cup Worcestershire sauce
- ¼ cup brown sugar (heaping)
- 2 tablespoons molasses
- 2 tablespoons yellow mustard
- ½ teaspoon black pepper
- Additional seasoning to taste
Optional Add-Ins
- Diced onion (medium dice, sautéed)
- Jalapeño or cayenne pepper for added heat
How to Make It
Phase 1: Prep & Smoke
- Trim and Cut the Brisket
Trim excess fat, leaving a small amount on the meat. Cut the brisket into 1½–2 inch square chunks, often called medallions. - Lightly Coat with Duck Fat
Mist the brisket lightly with duck fat spray and gently rub to coat. A little goes a long way. - Add Mustard Binder
Squirt a small amount of mustard over the meat and massage it in until all pieces have a thin, even coating. This helps the seasoning stick and builds a nice bark. - Season Generously
Season all sides of the brisket with your brisket seasoning. Add a light sprinkle of Dirty Bird seasoning if desired. - Smoke Low and Slow
Preheat your pellet grill to 225°F. Place the brisket medallions on the grill and insert a thermometer. Cook for about 3 hours, or until the internal temperature reaches 165–175°F.
Phase 2: Sauce & Braise
- Prepare the Sauce
In a pot, combine ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, molasses, mustard, black pepper, and seasoning. Stir well, bring to a boil, then reduce to a low simmer. Simmer for 15–20 minutes to blend the flavors. - Coat the Brisket
Remove the sauce from heat and add the brisket medallions directly to the pot. Coat the meat thoroughly on all sides. - Seal and Return to the Grill
Transfer everything into an aluminum pan, pouring all remaining sauce over the meat. Cover tightly with foil and crimp the edges well to create a sealed environment. - Finish Cooking
Increase the grill temperature to 300°F and return the covered pan to the grill. Cook for 2–3 hours, checking tenderness as it cooks.
Phase 3: Tenderness & Rest
- Check and Stir
After about 2 hours, carefully open the pan and gently stir the brisket. The meat should be starting to fall apart while still holding some bark. - Final Cook
Continue cooking in 30-minute intervals until the brisket is very tender and juicy. - Rest Before Serving
Remove from the grill and let the brisket rest, covered, allowing the juices to redistribute.
How to Serve
This brisket is incredibly versatile. Serve it:
- Over rice or potatoes
- With noodles
- On fresh bread
- Or simply by itself
Heat can be added at the table so everyone can customize their plate — especially handy when kids are involved.
A Taste of Life at Walnut Creek
Recipes like this are part of what makes the RV Resort at Walnut Creek feel like home. Whether you’re cooking at your RV site or gathering with friends at the Horned Lizard Cook Shack, this brisket is meant to be shared.
If you’re visiting the resort, be sure to stop by the Cook Shack — you never know what might be cooking next.
Happy cooking, and welcome to Walnut Creek!
