r in freezer.
Allow brisket to come to room temperature
e spice mixture on the brisket on all sides. If
moke, if desired.
Cut brisket in half and place in
Set the brisket on a large sheet of
Place the beef brisket in a large slow cooker with the fat side up.
Pour the coffee over the meat.
Cook the brisket on low for 24 hours.
Meanwhile, stir together the ketchup, cola, worchestershire sauce, mustard, liquid smoke and brown sugar in a bowl until well blended.
Refrigerate until needed.
After 24 hours of cooking, remove and discard any fat from the meat.
Use forks to pull the meat apart and shred the meat.
Pour the sauce over the meat, stirring to coat evenly and cook 1 hour longer.
oup mix over surface of brisket, then wrap securely, using at
Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.
igh heat. Carefully add beef brisket and brown the meat on
he ingredients for the Kansas-Style BBQ sauce in a small bowl
need a large pit BBQ with a cover to completely
xtreme excess fat from the brisket. Not too much though,
Wash beans and pour into large saucepan or dutch oven.
Add all other ingredients except the salt.
Bring to a boil while stirring.
Reduce heat and allow to simmer for two hours, covered.
Stir occasionally, bringing up the beans from the bottom.
Add salt after 1 hour.
Beans are done when soft but still hold their shape.
Note: If doubling this recipe, do not increase the amount of chili powder.
br>Trim excess fat from brisket and place in smoker.
ub all sides of the brisket. Cover tightly with plastic wrap
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.
akes enough moist, not wet, BBQ for 3-4 sandwiches; serve
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.
hing to do is make Texas-Style BBQ Brisket.
Mix your simmer stock
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.
epper in a bowl. Pat brisket dry; rub with coffee mixture