Barbecue Brisket

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Barbecue Brisket

Post  justmecookin on Wed May 27, 2009 11:35 am

Barbecue Brisket

3 tablespoons paprika
2 teaspoons each salt, garlic powder and pepper
1 teaspoon each cayenne pepper, dried oregano and ground mustard
1/2 teaspoon chili powder
1 fresh beef brisket (4 to 6 pounds)

Barbecue Sauce:
2 cups ketchup
1 cup sugar
1 cup unsweetened pineapple juice
2/3 cup light corn syrup
1/2 cup finely chopped onion
1/2 cup apple juice
1/4 cup chili powder
2 to 4 tablespoons hot pepper sauce
4 teaspoons Worcestershire sauce
1 to 4 teaspoons Liquid Smoke, optional

In a small bowl, combine the seasonings. Rub 2 teaspoons over brisket. (Place remaining seasoning mixture in an airtight container; save for up to 3 months for another use.)

In a bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining sauce.

Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 minutes on each side or until browned.

Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly.

Grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across the grain. Serve with remaining sauce. Makes 12-16 servings.

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