Emeril's Smoked Beef Brisket Recipe - Cooking Index
Emeril's Smoked Beef Brisket Recipe - Cooking Index
| Bbq Sauce | ||
| 4 cups | 948ml | Tomato ketchup |
| 2 cups | 474ml | Worcestershire sauce |
| 1 cup | 62g / 2.2oz | Onion - minced (small) |
| 1 tablespoon | 15ml | Minced garlic |
| Drizzle of apple cider vinegar | ||
| Four lemons - juice of | ||
| Salt and black pepper | ||
| Hickory chips | ||
| 1 | 10 pound beef brisket - untrimmed | |
| Rustic Rub |
Soak the chips in water for a couple of hours, and then drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker and smoke at 350F for 4 hours. Reduce the heat to 125F and continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in two pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ sauce.
In a saucepan, whisk all the ingredients together. Season the sauce with salt and black pepper. Place the pan over medium heat, bring the mixture up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refrigerated.
Source:
EMERIL LIVE -- SHOW #EMIA51
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