Pages

Wednesday, February 2, 2011

BBQ Brisket


You don't have to fire up the grill for this recipe.  It is quick and easy to prepare, it just takes patience!  It cooks LOW and SLOW.


It's good as a main course or better on a sandwich!  Brisket is a inexpensive cut of meat and can feed an army of people for very little $$.  Brisket, tri-tip and London broil are all about the same cut so look around in your butcher shop and see what they call it in your neck of the woods!




Pre-heat oven to 325 degrees.

Line a baking dish with foil.  (Or use your crock pot and cook on LOW same amount of time).  Place trimmed brisket in dish (fat side down).  Sprinkle garlic powder, seasoned salt, pepper over the brisket.  Add in the beer and cover tightly.  Reduce heat to 275 degrees and cook for 4 1/2 hours.




Ok, I left this photo small because I know how squeamish you all can be when you see raw meat!  


This is how it looks before you add the BBQ sauce and cook for another 2 hours.


Uncover and add BBQ sauce over all the brisket.  
Cover and place back in the oven for an additional two hours.



Remove brisket from oven and let cool.  


When cool enough to handle, cut the meat on the cross-grain.  
Otherwise, you will have chopped brisket!


In the meantime,  drain off the juice from the pan.  Place into a saucepan and cook over medium high heat until reduced and thick, 
approximately 30 - 45 minutes


This is reduced in half.


It just melts in your mouth it is so tender!







The Recipe:

BBQ Brisket

3 lb brisket, trimmed and most of fat removed
2 teaspoon garlic powder
3 teaspoons Lawry’s seasoned salt
2 teaspoons  black pepper, freshly ground
1 lager style beer (Shiner light)
1-2 cups BBQ sauce (Stubbs)

SERVES 4

Pre heat oven to 325 degrees.

Line a baking dish with foil.  (Or place in your crock pot and cook on LOW)  Place trimmed brisket in dish (fat side down).  Sprinkle garlic powder, seasoned salt, pepper over the brisket.  Add in the beer and cover tightly.  Reduce heat to 275 degrees and for four and one half  hours.

Uncover and add BBQ sauce over all the brisket.  Cover and place back in the oven for an additional two hours.

Remove brisket from oven and let cool.  In the meantime,  drain off the juice from the pan.  Place into a saucepan and cook over medium high heat until reduced and thick, approximately thirty to forty-five minutes.

Serve meat with reduced BBQ on top.


Happy Eating!


No comments:

Add this Button

Related Posts Plugin for WordPress, Blogger...