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Barbecued Brisket

barbecued-beef-brisket

Ingredients:

  • 3 Tbs. ground pepper
  • 3 Tbs. firmly packed light brown sugar
  • 3 Tbs paprika
  • 3 Tbs. onion powder
  • 2 Tbs. coarse salt
  • 2 Tbs. granulated garlic
  • 2 Tbs. dry mustard
  • 1 Tbs. ground cumin
  • 1 Tbs chile powder
  • 5-7 lb. whole beef brisket, trimmed
  • 5 lbs. mesquite wood chips, soaked in water for 30 minutes
  • basic barbecue sauce

Directions:

1. For rub, combine first 10 ingredients in food processor. Process into a coarse mix.

2. Season brisket all over with half of rub, massaging into meat.  Wrap brisket in plastic; refrigerate for at least 1 hour or up to overnight.  Remove from refrigerator 30 minutes before grilling.

3. Prepare grill for indirect grilling over medium-low heat.  brush and oil grill grate.  Unwrap brisket, season with remaining rub; place fat side up in large, disposable foil roasting pan.

4. Gas Grill: Raise a burner to high heat.  Heat smoker box half full of wood chips until smoking; reduce heat to medium-low.  Place roasting pan with brisket on grill grate over area of lower heat; cover.  Charcoal grill: Sprinkle half of soaked wood chips over coals. Place roasting pan with brisket on grill grate toward side of grill where heat is less intense; cover.

5. Grill brisket, basting with  any accumulated juices, until mahogany brown, 3 1/2-4 hours.  Replenish wood chips and coals (if charcoal grilling) every 30 minutes.

6. Transfer brisket to cutting board; tent with foil. Let rest 10 minutes.  Slice meat. Serve with barbecue sauce.

Basic Barbecue Sauce Recipe:

In pot over medium heat, melt 2 Tbs. unsalted butter with 2 tbs. oil.  Add 1/2 cup diced sweet onion, 2 Tbs. water, salt and pepper: Cover: cook, stirring often, until onions are soft, 5-7 minutes.  Stir in 2 Tbs. light brown sugar and 1 tsp. each chilli powder and ground cumin; stir 1 1/2 cups ketchup, 1/2 cup prepared barbecue sauce, 2 Tbs. molasses and 1 Tbs.  Worcestershire sauce; cook 15 minutes.  Puree. Taste; adjust seasoning.  Use at once or cover and refrigerate up to 1 week. Makes 2 cups.

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