Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Yankee Brisket Pulled Barbecue




Source of Recipe


Internet


List of Ingredients




Serves 8-12

4 lbs beef brisket or Chuck Roast (pork shoulder may also be used)
3 1/2 ounce bottle liquid smoke
2 cups chopped onions
1/4 cup cider vinegar
1/4 cup dark brown sugar, packed
2 tb spicy brown mustard
1 tb dark molasses
1/4 tsp cayenne pepper
1/4 tsp liquid hot pepper sauce
3 tb Worcestershire Sauce
1 cup Ketchup
1/2 cup chili sauce (ketchup type)
1/2 lemon sliced
1 tb salt or to taste
1/4 tsp freshly ground black Pepper

Preheat oven to 325 F. Put the meat on a rack in a roasting pan, fat side up, & pour the liquid smoke around it. Seal the pan W/ foil & place it in the oven. Roast the Brisket for 4 hours, or until very tender, turning once. Uncover the meat for the last 30 minutes to brown.

Remove the meat from the oven & let it cool. Wrap it in plastic & refrigerate. Pour the pan juices and fat into a glass jar or bowl, cover & refrigerate.

The next day, remove the meat from the refrigerator and trim away any extra fat. Pull the meat into small shreds (pulling).

Remove the hardened fat from the pan juices. In a large pot, melt 3 tb of the hardened fat over medium heat, add the onions & sauté until tender.
Add all the remaining ingredients & 1 cup of the pan juices. Stir well & simmer for 20 minutes over low heat.

Add the "pulled" meat to the sauce and simmer very slowly, uncovered, for 1 hour, stirring frequently. Add more pan juices, or water, if necessary, to keep the meat moist.


Recipe