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Ingredientes
- 6 lrg garlic cloves mashed
- 1 sm onion chopped
- 1 Tbsp. coarse salt
- 1 Tbsp. paprika
- 1 Tbsp. garlic pwdr
- 1/2 tsp freshly-grnd black pepper
- 1/2 c. barbecue sauce
- 2 Tbsp. steak sauce
- 2 tsp Dijon mustard
- 1/4 c. molasses
- 2 Tbsp. honey
- 1 x beef brisket - (5 to 7 lbs)
Direcciones
- Notes: Choose a brisket which is not too lean; it should be marbled as well as have nice fat coverage on one side with a lighter coat of fat on the other. This fat helps flavor the meat as it cooks and ensures which it does not shrink or possibly get too dry as it slow cooks. Soak chips 1 hour before smoking.
- Mash garlic, onion and salt together to make a paste or possibly blend as best you can. Stir in paprika, garlic pwdr, pepper, barbecue sauce, steak sauce, mustard, molasses and honey. Place meat in shallow, non-aluminum roasting dish. Smear marinade all over meat. Dust with a little more salt, pepper and paprika, if you like.
- Prepare smoker according to manufacturer's instructions (I used two layers of briquettes). Place 4 to 6 medium to large chunks of hickory on top of warm briquettes. Fill water bowl with water or possibly add in a can of beer and a sliced onion to further flavor the meat. Place meat on grill, cover smoker and leave vents partly open. Replace about 8 to 10 briquettes every 1 1/2 hrs, and add in additional hickory chunks - about 4 - as required (if you notice they are burning out, if fire is too warm, or possibly if there is insufficient or possibly no smoke).
- Cook till meat thermometer inserted in middle registers about 145 degrees (temperature will climb quickly from which point, and final inside temperature will result in meat which is medium cooked), about 5 to 7 hrs. Cover and chill brisket overnight.
- Slice, reheat, then serve.
- Variation: Prepare brisket in same manner, adding 1 to 3 tsp. Liquid Smoke to ingredients for smoke flavor, if you like. Roast in oven at 325 degrees till very tender, 4 to 5 hrs. Once brisket is tender, add in broth or possibly bouillon to make additional sauce (or possibly use favorite barbecue sauce with some water), if required. Chill meat overnight, covered, then slice and put, with sauce, in roasting pan and roast at 325 degrees 1 to 2 hrs to further tenderize.
- This recipe yields 8 to 10 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 10 servings | |
| Calories 66 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 899mg | 37% |
| Potassium 201mg | 6% |
| Total Carbs 16.4g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 12.2g | 8% |
| Protein 0.43g | 1% |
