Print Recipe

Barbecued Brisket

RG

Ingredients

Brisket

  • 1 flat 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

  1. Brisket: Trim any excess fat from 1 flat brisket. Rub both sides of brisket thoroughly with Dry Rub. Cover and refrigerate overnight.
  2. 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.
  3. Serve with warm Barbecue Sauce.
  4. Dry Rub: Mix all ingredients in small bowl.
  5. 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.
  6. Barbecue Sauce: Place all ingredients in small saucepan. Bring to boil. Remove from heat.



Comments

Widget is loading comments...

Recipe Goldmine






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.