Tuesday, March 15, 2011

BBQ Beef Brisket

Preheat oven: 325 degrees

Dry Rub: 
½ Cup Sweet Paprika
3 Tablespoons Ground black pepper
3 Tablespoons Kosher salt
3 Tablespoons Sugar
1 (6-7 pound) Untrimmed whole beef brisket

Basting Liquid:
12 ounces Beer
½ Cup Cider vinegar
½ Cup Water
1 Purchased Favorite BBQ sauce

Dry rub: 
Mix the first 4 ingredients in a small bowl. Transfer 1 tablespoon of dry rub to a small saucepan for the sauce.  Spread the remaining dry rub over the brisket. Cover with plastic and chill as long as  time permits.

Basting liquid/Sauce: 
Mix the first 3 ingredients with the reserved dry rub in  the saucepan. Stir over low heat for 5 minutes. *Pour ½ Cup of the basting liquid into a bowl to use in the BBQ sauce.
Place brisket fat side up in a heavy baking pan. Roast in pan for 2-3 hours basting with the mop ever 20 minutes until fork tender, and just barely falling apart.

Transfer brisket to platter and let stand 15minutes. 

*mix the leftover basting liquid with your bottle of BBQ sauce

Thinly slice meat against the grain, brushing each piece with some sauce.

Serve with additional side of BBQ sauce!


1 comment:

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