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OLD-FASHIONED SMOKED BEEF BRISKET




Source of Recipe


Era of Elegance


Recipe Introduction


Brisket of beef was a traditional dish enjoyed by families during the 19th century. The dish was especially popular in the antebellum South.




List of Ingredients




10 lb. beef briskets, untrimmed
8 oz. hickory wood
1/2 gallon cooking oil
3 lbs. onions
3 medium bell peppers
1 stalk of celery
1 bunch of onion tops
1 bunch of parsley
1 pod of garlic
3 cans of 8 oz. tomato sauce
3 bottles 20 oz. ketchup
1 bottle of Worcestershire sauce
3 tablespoons of mustard
3 tablespoons of sugar
3 tablespoons of salt
2 blocks of butter
Louisiana Hot Sauce to your taste



Recipe



1. Clean and dry individual briskets.
2. Load briskets 1 per grill, fat side up. Position briskets so that they do not touch the sides of the oven. Close and latch the smoker's door.
3. Load wood box with 8 oz. hickory wood.
4. Smoke-cook at 180 degrees Fahrenheit for 10 hours. (Brisket should be smoke-cooked 1 hour per pound, to a maximum of 12 hours. The brisket will be done after 4 - 5 hours. The internal temperature of a well-done brisket is 165 degrees. The longer cooking time is necessary to tenderize the meat. If you've selected a brisket with some fat on it, it won't dry out.)
5. When the brisket is done, remove from the smoker and cool at room temperature for 30 minutes. Wrap and refrigerate.
6. Serve with homemade, old-fashioned barbecue sauce.

To make sauce:
1. Grind onions, celery, bell peppers, parsley, onion tops and garlic.
2. Mix all ingredients in pot of your choice and cook over a low fire for about 1-1/2 hours. Stir frequently. This will yield you about 1/2 gallon of sauce.
3. After the sauce is cooled, skim off oil from top of sauce and save for basting your favorite meat while cooking outdoors. The remaining sauce may be used as you would prefer after your meat is cooked.