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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
3-lb brisket roast
smoker box
mesquite or hickory pellets
Barbecue Rub:
1/4 cup apple cider vinegar and brown sugar
1 tsp garlic powder and ground cloves
2 tbsp chili powder
1/4 cup
Basting Sauce:
1/2 onion, chopped
2 cloves garlic, minced
1/8 cup vegetable oil and Worcestershire sauce
1 1/2 tbsp apple cider vinegar
6 ounces beer
1/2 cup tomato sauce
1 tbsp chili powder
1 chili pequin
BBQ Sauce:
KC or any BBQ sauce you like
tomato sauce, brown sugar and lemon juice, to taste
Combine the dry rub ingredients, brush the brisket with the vinegar and coat the meat thoroughly with the dry mix. Let the meat soak in the rub, in the refrigerator, overnight.
When ready to smoke the meat, place a layer of pellets in the smoker box. Place the box underneath the grill somewhere it will come into contact with the flame. Turn the heat on medium, and when the pellets begin to smoke, lay the brisket on the grill, fat side up. Smoke for 3-5 hours, depending on how heavy you want the smoked taste to be. Add more pellets to the smoker if needed. The temperature of the grill should remain between 150 and 200 degrees while the meat is smoking.
When finished smoking, double-wrap the roast in heavy-duty aluminum foil. Place it in a roasting pan and bake, fat-side up, in a 200-degree oven for 8 hours.
To make the basting sauce, saute the onion and garlic until the onion is transparent. Add the rest of the ingredients and simmer for 30 minutes. During the last 1 1/2 hour of baking, pour the sauce over the brisket and re-close the foil. During the last 45 minutes of baking, flip the foil pkg over so the juices can run back through the meat.
To make the barbecue sauce, warm up the basic sauce in a saucepan and add tomato sauce, brown sugar and lemon juice to taste.
When the brisket is done baking, the top of the foil can be cut open and the surface of the brisket broiled for not more than five minutes. This will give it a nice finish. Remove it from the oven and let it cool a while so it will be easier to slice. Be sure to slice across the grain, and serve with the warm barbecue sauce.
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SMOKED BRISKET
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
3-lb brisket roast
smoker box
mesquite or hickory pellets
Barbecue Rub:
1/4 cup apple cider vinegar and brown sugar
1 tsp garlic powder and ground cloves
2 tbsp chili powder
1/4 cup
Basting Sauce:
1/2 onion, chopped
2 cloves garlic, minced
1/8 cup vegetable oil and Worcestershire sauce
1 1/2 tbsp apple cider vinegar
6 ounces beer
1/2 cup tomato sauce
1 tbsp chili powder
1 chili pequin
BBQ Sauce:
KC or any BBQ sauce you like
tomato sauce, brown sugar and lemon juice, to taste
Combine the dry rub ingredients, brush the brisket with the vinegar and coat the meat thoroughly with the dry mix. Let the meat soak in the rub, in the refrigerator, overnight.
When ready to smoke the meat, place a layer of pellets in the smoker box. Place the box underneath the grill somewhere it will come into contact with the flame. Turn the heat on medium, and when the pellets begin to smoke, lay the brisket on the grill, fat side up. Smoke for 3-5 hours, depending on how heavy you want the smoked taste to be. Add more pellets to the smoker if needed. The temperature of the grill should remain between 150 and 200 degrees while the meat is smoking.
When finished smoking, double-wrap the roast in heavy-duty aluminum foil. Place it in a roasting pan and bake, fat-side up, in a 200-degree oven for 8 hours.
To make the basting sauce, saute the onion and garlic until the onion is transparent. Add the rest of the ingredients and simmer for 30 minutes. During the last 1 1/2 hour of baking, pour the sauce over the brisket and re-close the foil. During the last 45 minutes of baking, flip the foil pkg over so the juices can run back through the meat.
To make the barbecue sauce, warm up the basic sauce in a saucepan and add tomato sauce, brown sugar and lemon juice to taste.
When the brisket is done baking, the top of the foil can be cut open and the surface of the brisket broiled for not more than five minutes. This will give it a nice finish. Remove it from the oven and let it cool a while so it will be easier to slice. Be sure to slice across the grain, and serve with the warm barbecue sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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