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Barbecue brisket
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| Artist: |
_ |
| Categories: |
Barbecue, Beef, Brisket, Entrees, Meats |
| Yield: |
20 |
| Rating: |
0 |
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Ingredients:
| 9
| | To 10 pound brisket | | 5
| tbsp | Best of the Border Dry Rub | | 1/4
| cup | Full-flavor beer | | | -Barbecue sauce of choice |
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Procedures:
| 1 | Preheat barbecue pit to 250 degrees. | | 2 | Cut off fat wedge near large end of brisket, then pat dry evenly over meat. | | 3 | Place brisket in barbecue pit, fat side up, and cook at 250 to 275 °F for 4 hours. | | 4 | Remove meat from pit. | | 5 | Make a foil bag large enough to hold brisket from extra-heavy-duty foil, leaving one side open. | | 6 | Put meat in bag and add beer. | | 7 | Seal all edges of foil well. | | 8 | Return brisket in bag to pit. | | 9 | Raise temperature to 300 degrees. | | 10 | Let pit cook back down to 225 to 250 degrees and cook another 3 hours. | | 11 | Remove brisket from pit, top with favorite barbecue sauce. | | 12 | Slice and serve. | | 13 | Serves 16 to 20. | | 14 | -- texas barbecue |
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