Cooking Index - Cooking Recipes & IdeasSmoked Beef Brisket Recipe - Cooking Index

Smoked Beef Brisket

Type: Meat
Courses: Main Course
Serves: 12 people

Recipe Ingredients

  Hickory chips
10 lbs 4540g / 160ozBeef brisket - untrimmed
  Rustic Rub - see * Note
  Bbq Sauce
4 cups 948mlTomato ketchup
2 cups 474mlWorcestershire sauce
1 cup 62g / 2.2ozOnion - minced (small)
1 tablespoon 15mlMinced garlic
  Drizzle of apple cider vinegar
  Juice of four lemons
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Rustic Rub - {Emeril's Rustic Seasining}" recipe which is included in this collection.

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 350 degrees for 4 hours. Reduce the heat to 125 degrees 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.

This recipe yields 12 to 15 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A51 broadcast 05-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.