-
font size
decrease font size
increase font size
BBQ BEEF BRISKET
Yield: 24-30 sandwiches
Ingredients:
1 C dry rub (recipe below)
1 whole beef brisket (10#), fat trimmed to ¼ in. (local)
2 C wood chips (hickory or mesquite)
BBQ sauce (local)
Hard rolls, clam shelled (local)
Condiments – pickled onions, peppers, banana peppers, etc.
Yield: 24-30 sandwiches
Ingredients:
1 C dry rub (recipe below)
1 whole beef brisket (10#), fat trimmed to ¼ in. (local)
2 C wood chips (hickory or mesquite)
BBQ sauce (local)
Hard rolls, clam shelled (local)
Condiments – pickled onions, peppers, banana peppers, etc.
Method:
Apply dry rub liberally over all sides of beef, patting firmly to secure. Wrap brisket tightly in plastic wrap and refrigerate overnite.
1 hour prior to cooking, remove brisket from fridge and bring to room temp. Soak wood chips in cold water to cover for 1 hour, drain. Place chips on 18 in. square of foil, seal to make packet, and use fork to create about 6 holes to allow smoke to escape.
For charcoal grill: light filled less than halfway with charcoal (about 40 briquettes) and allow to burn until covered with gray ash. Empty coals onto 1 side of grill piling them up. Keep bottom vent completely open. Place wood packet on top of charcoal. Put cooking grate in place, open grill lid vents completely, and cover, let grate heat for 5 minutes then clean with wire brush.
Position brisket, fat side up, on the side of grill opposite the fire. BBQ for 2 hours without removing the lid. (internal temp will be about 350° and should drop to 250° after 2 hours)
Adjust oven rack to middle position and preheat oven to 300°. Cover brisket tightly with foil, place on baking sheet and bake until meat is fork tender, about 3 ½ hours.
Let meat rest 30 minutes before shredding. Pour juices into chafing dish along with shredded meat to keep moist. Serve with BBQ sauce, condiments and rolls.
For gas grill: Place foil tray with wood chips on top of primary burner. Turn all burners to high and preheat with lid down until chips are smoking, about 20 minutes. Scrape grate clean. Turn primary burner down to medium and turn off other burners. Position brisket fat side up over cool part of grill. Cover and BBQ for 2 hours (temp. inside should be a constant 275°, adjust lit burner as needed) To finish proceed as directed above for oven cooking.
For Dry Rub mix all ingredients together:
1/4 C sweet paprika
2 T chili powder
2 T ground cumin
2 T brown sugar
2 T salt
1 T dried oregano
1 T sugar
1 T ground black pepper
1 T ground white pepper
2 t cayenne pepper
Read 641 times
Published in
Dinner
Bistro Kids
E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view itLatest from Bistro Kids
