Grilling, Smoking and Barbecuing Recipes
Barbecued Brisket
Ingredients
Brisket
Dry Rub
- 2 tablespoons salt
- 2 tablespoons chili powder
- 2 tablespoons meat tenderizer
- 1 tablespoon pepper
- 1/2 tablespoon garlic powder
Mop Sauce
- 1 (10 1/2 ounce) can beef consommé
- 1 can water
- 1/3 cup vinegar
- 3/4 cup Worcestershire sauce
- 1/3 cup vegetable oil
- 1 1/2 teaspoons meat tenderizer
- 1 1/2 teaspoons dry mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 bay leaf
Barbecue Sauce
- 1 1/2 cups Worcestershire sauce
- 1/4 cup vinegar
- 1/4 cup steak sauce
- 1/4 cup granulated sugar
- 1 cup ketchup
Instructions
Brisket
- Trim any excess fat from 1 flat brisket. Rub both sides of brisket thoroughly with Dry Rub. Cover and refrigerate overnight.
- The next day prepare a grill so that it will smoke slowly for about 6 hours or about 1 hour per pound. Start brisket on grill with the fattest side up. Cover grill. Mop with Mop Sauce frequently during grilling. Turn brisket about every hour.
- Serve with warm Barbecue Sauce.
Dry Rub
- Mix all ingredients in small bowl.
Mop Sauce
- Bring beef consommé and water to boil in medium-size saucepan. Turn down heat. Add remaining ingredients. Stir until thoroughly mixed. Remove from heat.
Barbecue Sauce
- Place all ingredients in small saucepan. Bring to boil. Remove from heat.
Attribution
Photo credit: (c) Can Stock Photo / tvirbickis