YANKEE BRISKET PULLED BARBEQUE
Source of Recipe
Unknown
List of Ingredients
4 lb Beef brisket, chuck roast, -eye of round, or pork shoulder or loin
3 1/2 oz Bottle of liquid smoke
2 c Chopped onions
1/4 c Cider vinegar
1/4 c Dark brown sugar, packed
2 tb Dusseldorf mustard, spicey brown mustard, or yellow mustard
1 tb Dark molasses
1/4 ts Cayenne pepper
1/4 ts Liquid hot pepper sauce
3 tb Worcestershire sauce
1 c Ketchup
1/2 c Chili sauce (ketchup type)
1/2 Lemon, sliced
1 tb Salt, more or less, to taste
1/4 ts Freshly ground black pepperRecipe
Preheat the oven to 325 degrees F.
Put the meat on a rack in a roasting pan, fat side up,
and pour the liquid smoke around it. Seal the pan with
foil and place it in the oven. Roast the brisket for 4
hours, or until it is very tender, turning once.
Uncover the meat for the last 30 minutes to brown.
Remove the meat from the oven and let it cool. Wrap
it in plastic and refrigerate. Pour the pan juices
and fat into a glass jar or bowl, cover, and
refrigerate.
The next day, remove the meat from the refrigerator
and remove any extra fat. Pull the meat apart into
small shreds.
Remove the hardened fat from the pan juices. In a
large pot, melt 3 tablespoons of the hardened fat over
medium heat, add the onions and saute until tender.
Add all of the remaining ingredients and 1 cup of the
pan juices. Stir well and 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.
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