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    ~Braggin'-Rights Brisket~


    Source of Recipe


    Smoke and Spice Cookbook

    List of Ingredients




    Wild Willy's Number One-Derful Rub:

    3/4 cup paprika
    1/4 cup ground black pepper
    1/4 cup salt
    1/4 cup sugar
    2 Tablespoons chili powder
    2 Tablespoons garlic powder
    2 Tablespoon onion powder
    2 teaspoons cayenne
    8-pound to 12-pound packer-trimmed beef brisket

    Basic Beer Mop:

    12 oz beer
    1/2 cup cider vinegar
    1/2 cup water
    1/4 cup oil, preferably canola or corn
    1/2 medium onion, chopped
    2 garlic cloves, minced
    1 Tablespoon Worcestershire sauce
    1 Tablespoon Wild Willy's Number One-derful Rub

    12 to 18 servings:

    Recipe



    The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the brisket, massaging it into every little pore, reserving at least 1 Tablespoon of the rub. Place the brisket in a plastic bag and refrigerate it overnight.

    Before you begin to barbecue, remove the brisket from the
    refrigerator. Let the brisket sit at room temperature for 45 minutes.

    Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degree F.

    In saucepan, mix together the mop ingredients and warm over low heat.

    Transfer the brisket to the coolest part of the smoker, fat side up, so the juices will help baste the meat. Cook the brisket until well done, 1 to 1 1/4 hours per pound. Every hour or so, baste the blackening hunk with the mop.

    When the meat is cooked, remove it from the smoker and let sit at room temperature for 20 minutes. Then cut the fatty tip section away from the leaner bottom portion. An easily identifiable layer of fat separates the two areas. Trim the excess fat from both pieces and slice them thinly against the grain. Watch what you're doing because the grain changes direction. Serve with Bar-BQ Ranch Sauce.(To Follow)


    BBQ TIPS: The best barbecued brisket is heavily smoked and
    significantly shrunk during the cooking process. The only way to succeed completely is with a wood-burning pit or similar homemade smoker. If you have the right equipment, be sure to start with a packer-trimmed brisket, the whole cut with a thick layer of fat on one side. You may need to contact your butcher a few days ahead to get what you want.






 

 

 


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