Blue Yonder Bbq Brisket (Robert Irvine) |
|
 |
Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
|
Ingredients:
1 (4-pound) beef brisket |
2 tablespoons irvine spices smokey rotisserie seasoning |
2 tablespoons garlic powder |
2 tablespoons dijon mustard |
1 tablespoon tomato paste |
2 teaspoons salt |
1/2 to 1 teaspoon ground black pepper |
3/4 cup barbecue sauce (your choice) |
2 tablespoons hot pepper sauce (recommended: tabasco) |
3/4 cup honey |
1 tablespoon minced fresh cilantro leaves plus 6 to 12 small sprigs, for garnish |
Directions:
1. Early in the day, rinse brisket to remove any residue and pat dry with paper toweling. In a small bowl, combine Smokey Rotisserie Seasoning, garlic powder, Dijon mustard, tomato paste, salt and pepper and blend well into a paste. Rub well into all surfaces of brisket and let sit refrigerated for a couple of hours.
2. Heat the barbeque grill. Barbeque the brisket slowly over indirect heat at an approximate temperature of 250 degrees F until the meat is fork tender, for about 3 hours. Toward the end of the cooking time, combine the barbecue sauce, hot pepper sauce, honey, and minced cilantro in a small bowl and spread on the brisket.
3. Serve family style garnished with cilantro sprigs.
|
|