Louisiana Barbecue Brisket |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
Turn to this dish when you need a special entree to feed a crowd. Don't be deterred by the length of this recipe...it has many make-ahead steps. Plus, it grills unattended for hours, so there's no last-minute fuss.—Allan Stackhouse, Jennings, Louisiana Ingredients:
3 tablespoons paprika |
2 teaspoons each salt, garlic powder and pepper |
1 teaspoon each cayenne pepper, dried oregano and ground mustard |
1/2 teaspoon chili powder |
1 fresh beef brisket (4 to 6 pounds) |
barbecue sauce: |
2 cups ketchup |
1 cup packed brown sugar |
1 cup unsweetened pineapple juice |
2/3 cup light corn syrup |
1/2 cup finely chopped onion |
1/2 cup apple juice |
1/4 cup chili powder |
2 to 4 tablespoons hot pepper sauce |
4 teaspoons worcestershire sauce |
1 to 4 teaspoons liquid smoke, optional |
Directions:
1. In a small bowl, combine the seasonings. Rub 2 teaspoons over brisket. (Place remaining seasoning mixture in an airtight container; save for up to 3 months for another use.)
2. In a large bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining sauce.
3. Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 minutes on each side or until browned.
4. Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly.
5. Grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across the grain. Serve with remaining sauce. Yield: 12-16 servings.
|
|