Campbells Sweet Spicy Barbecued Brisket Recipes

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SWEET AND SPICY BARBECUED BRISKET



Sweet and Spicy Barbecued Brisket image

Provided by Food Network

Categories     main-dish

Time 12h40m

Yield 10 servings

Number Of Ingredients 7

1 trimmed beef brisket (about 5 pounds)
Ground black pepper
1 tablespoon garlic powder
2 cups Pace® Picante Sauce
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
10 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds OR Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds

Steps:

  • Season the beef with the black pepper and garlic powder and place into a 3-quart shallow baking dish. Stir the picante sauce, brown sugar and Worcestershire in a small bowl. Spread the picante sauce mixture over the beef. Cover the dish and refrigerate overnight.
  • Bake, covered, at 300 degrees F for 4 1/2 hours or until the beef is fork-tender. Slice or shred the beef. Divide the beef and sauce among the rolls.

SWEET AND SPICY BARBECUED BRISKET



Sweet and Spicy Barbecued Brisket image

Make and share this Sweet and Spicy Barbecued Brisket recipe from Food.com.

Provided by shawnajean

Categories     Meat

Time 7h

Yield 15 serving(s)

Number Of Ingredients 14

5 1/2 lbs fresh flat-cut beef brisket
2 tablespoons sweet paprika
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 (12 ounce) bottle chili sauce
1/2 cup ketchup
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/4 teaspoon ground red pepper (cayenne)

Steps:

  • Pat brisket dry with paper towels; transfer to a roasting pan. In cup, mix paprika, brown sugar, chili powder, salt, black pepper, coriander, and cumin; use to rub all over brisket.
  • Refrigerate brisket at least 2 hours or up to overnight.
  • In bowl, combine all sauce ingredients; refrigerate until ready to use.
  • Prepare outdoor grill for covered indirect grilling over medium-low heat. Place brisket in center of grill, fat side up.
  • Cover grill and cook 4 1/2 to 5 hours or until very tender (internal temp of at least 170°F), brushing both sides of brisket with sauce every 15 minutes during the last hour of grilling.
  • Note: If using a charcoal grill, place a drip pan under brisket. You will need to replenish the coals every hour.
  • Thinly slice brisket across the grain to serve.

Nutrition Facts : Calories 561.9, Fat 44.5, SaturatedFat 17.8, Cholesterol 121.4, Sodium 996.3, Carbohydrate 8.9, Fiber 2, Sugar 5.5, Protein 29.1

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