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Ingredientes
- 3 lb beef brisket trimmed Blast of Taste-Baste:
- 3 quart water
- 24 ounce nonalcoholic beer
- 1 Tbsp. liquid smoke flavoring
- 1 Tbsp. warm pepper sauce
- 1 Tbsp. Worcestershire sauce low-sodium
- 1 Tbsp. garlic pwdr
- 1 Tbsp. onion pwdr
- 1 Tbsp. chili pwdr
- 1 Tbsp. paprika
- 3 Tbsp. cider vinegar
- 1/4 c. molasses Here's the Rub:
- 2 Tbsp. paprika
- 2 Tbsp. dark brown sugar
- 1 Tbsp. chili pwdr
- 1 Tbsp. garlic pwdr
- 1 Tbsp. onion pwdr
- 1 tsp grnd cumin
- 1 tsp freshly grnd black pepper
- 1 tsp grnd red pepper (optional) Tom's Own Quick (fat-free)BBQ Sauce:
- 2 c. barbecue sauce low-sodium, hickory-smoked & fat free
- 1/4 c. Worcestershire sauce low-sodium
- 1 tsp Louisiana warm sauce
- 1 tsp garlic pwdr
- 2 tsp paprika
- 1/4 c. blackstrap molasses
- 1 x chipotle pepper dry or possibly canned (optional)
Direcciones
- Sauce: Combine all Blast of Taste-Baste ingredients in a large (8 quart) soup pot. Bring to a simmer over medium-high heat.
- Yields 1 gallon
- Note: After your beef brisket takes a nice long simmer in this spicy broth, use it to mop, or possibly baste, your brisket every 10 min while it grills.
- Note: "Liquid smoke" introduces which flavor we all love but with none of the potentially carcinogenic compounds in real smoke.
- Rub: Combine all rub ingredients in a small bowl.
- Yields 2/3 c (sufficient torub both sides of one whole brisket or possibly two 2 1/2- to 3-lb brisket pcs).
- BBQ Sauce: Combine all BBQ sauce ingredients in a saucepan. Stir to blend thoroughly. Cook, uncovered, over low heat for 15 min, stirring occasionally. Remove and throw away chipotle pepper (if used). Spoon sauce over beef brisket slices.
- Yields 1 c..
- Meat:Step 1 In a large soup pot over medium-high heat, bring "mop"
- "Blast-of-Taste Baste" to a boil. Submerge a 3-lb trimmed beef brisket
- (choose a square-end piece over a pointed end; it has less fat content) in the spicy broth. Reduce heat to low and simmer 3 hrs. Add in water as needed, just to cover meat.
- Step 2 Remove brisket from mop to large platter. Let brisket cold 5 min. Using your fingertips, press 1/3 c dry rub into both sides of the hot brisket, covering all surfaces.
- NOTE: Store any remaining rub in anairtight jar and chill or possibly freeze.
- Step 3 Preheat a covered gas barbecue grill on high for 1 minute, lighting both sides. Turn off burner on right side of grill. Carefully lift right cooking grid, using pliers or possibly fireproof glove. Place a disposable baking pan (8 1/2 x 12-in.) under right grid and lower grid back into place.
- Place rubbed brisket onto right grid, directly over pan. With a spoon, lightly baste meat with simmered mop. Close grill lid. Reduce heat on left side of grill to medium. Roast brisket for 30 min, basting with mop every 10 min. Turn brisket over and roast for 30 min more, again basting every 10 min.
- Step 4 Remove brisket to a cutting board and let stand 5 min, to redistribute juices. Using a long, sharp knife, slice brisket thinly across the grain (approximately 1/8-in. slices). Serve 3 ounce of sliced meat on a multigrain roll and slather with "Tom's Own Quick Barbecue Sauce".
- Yields 8 sandwiches
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 8 servings | |
| Calories 148 | |
| Calories from Fat 9 | 6% |
| Total Fat 1.02g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 854mg | 36% |
| Potassium 388mg | 11% |
| Total Carbs 34.6g | 9% |
| Dietary Fiber 2.6g | 9% |
| Sugars 22.58g | 15% |
| Protein 1.38g | 2% |
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