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Recipe by: BBQGuide
Prep time:
Serves:
1 10lb Butcher Trimmed Brisket
1 Can of beer
1 Cup Ketchup
1 Cup Water
1 Cup Woody s Cook-In Sauce
1/2 Cup Brown Sugar
1/2 Cup Vinegar
1/4 Cup Coleman s Mustard (Powdered)
4 Tbl Worcestershire Sauce
2 Tbl Soy Sauce
2 Cloves of Garlic
2 Tbl Tabasco (Don t worry it doesn t make the sauce hot)
Instead of marinating the brisket overnight and then cooking and
smoking for long periods, try this. The list of ingredients, size of
the brisket and smoking time can all be fine tuned to suit your own
taste and amount of sauce you wish to make.
Mix all the ingredients in a saucepan, bring to a boil, simmer for
five minutes and set to one side.
Over charcoal, sear the brisket on both sides until nicely brown. I
always try to have a hot fire with the lid down to prevent flames
while searing. Once seared, place in smoker and smoke for 1 1/2 to
2 hours at 200-225 degrees. I use Mesquite for smoking because it is
just laying around this part of the country.
Once smoked place the sauce and the brisket in a pressure cooker and
cook at 15 lbs for 60 minutes. Remove brisket to the cutting board
and slice across the grain at an angle. Thicken (corn starch?) or
thin (beer?) the remaining sauce to your liking. Skim any fat from
the top of the sauce and pour over slices. This also freezes very well
in plastic wear so you cannuke it later.
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