xtreme excess fat from the brisket. Not too much though,
o need a large pit BBQ with a cover to completely
Marinate brisket for 24 hours.
Wipe extra marinade from brisket with paper towel.
Rub spices into brisket, wrap in plastic wrap, and \"marinate\" for at least 6 hours.
Smoke brisket at 200-225 degrees F for 1 1/2 hours per pound + 30 minutes, until the internal temperature is 190 degrees. For the last 2 1/2 hours, spray with red wine vinegar (optional) and seal the brisket in foil.
Let rest 15 to 20 minutes before slicing.
While resting, heat sauce ingredients over medium low heat.
Serve with BBQ sauce.
Preheat oven to 325.
Place brisket on a large piece of foil in a baking dish. Pour other ingredients over it. Seal foil.
Bake at 325\u00b0F for 3 - 3/12 hours until meat is tender.
Slice against the grain.
NOTE: Just made a wonderful discovery! I had some leftovers that I had frozen a while ago. I thawed the leftovers out, shopped it very fine, and put it in a pot with about 1/2 cup of BBQ sauce (any kind you like.) And voila! BBQ brisket sandwiches. The kids LOVED them.
heir juice and stir in leftover brisket (nice, but not necessary).
ub all sides of the brisket. Cover tightly with plastic wrap
Put 3 of the onions in a slow cooker and then top with the brisket and then the remaining one onion.
Mix barbecue saude and 1 cup of water and then pour over all. Cover and cook on low for 6-8 hours or until brisket is fork tender. Let stand for 15 minutes before slicing Skim fat and reserve for the onion sauce.
Combine beans, rosemary and 1 1/2 cups of the sauce (in crockpot) in a saucepan and heat through.
Slice brisket and top with sauce and serve with the beans.
Combine first 6 ingredients, garlic salt through liquid smoke.
Rub brisket in spice mixture and put in a greased baking dish.
Cover dish and refrigerate overnight.
Preheat oven to 275 degrees.
Bring brisket to room temperature and pour 1/3 cup of Worcestershire sauce over brisket.
Wrap in foil and cook about 4 hours at 275 degrees.
Pour Barbeque sauce over brisket and cook for 1 more hour.
In a large pot, simmer beef bones, water, BBQ seasoning.
for 2 hours.
Remove and discard bones.
Reserve stock.
In a pan saute saute whole garlic cloves.
\"Mash\"garlic.
into oil.
Add Carrots and when they start to carmelize,.
add onion.
Let both carmelize to golden brown.
Into the beef broth add Carrot/Onion/Garlic mixture,.
Add remaining ingredients and simmer for 20-30 minutes.
Make sure your leftover BBQ shredded meat is already warm.
Place rows of onion, red pepper, avocado, cheese, and salad greens on top of the tortilla, then top with the meat.
Roll up the tortilla into a log, then cut in half and serve immediately.
Mix all
ingredients
together, lay brisket in foil and pour mixture over and wrap tightly.
Store in refrigerator for 12 hours before cooking at 300\u00b0 for 5 1/2 hours.
1. Take the brisket and cut them in 3
pierce top and sides of brisket 1 inch deep every 2
In a large bowl, whisk together BBQ sauce and mayo.
Finely chop chipotle and whisk into dressing.
Discard bones from chicken and cut meat into 1/2 inch pieces.
Finely chop enough onion to measure 1/3 cup.
Finely chop bell pepper and cilantro and add to dressing with chicken and onion.
Combine well.
Season salad with salt& pepper.
Serve in lettuce cups with a nice crusty baguette.
b>leftover mixture in an airtight jar or in freezer.
Allow brisket
dobo**, set aside.
Slice Brisket to desired thickness.
Slice
Demi-glace.
Place brisket FAT side UP and
nd absorbent sheet from frozen brisket (I forgot once, and didn
e rub generously on beef brisket. Let it marinate on the
Rub the brisket with the Carolina BBQ Rub and let sit for