Drunken Bbq Brisket Infused With Barbadian Rum Recipes

BRAISED BRISKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat; cook and stir carrots, onion, mushrooms, and celery until vegetables start to become tender, about 8 minutes. Spread vegetables into the bottom of a large, deep baking dish, retaining olive oil in skillet.
• Combine kosher salt, black pepper, chili powder, cinnamon, nutmeg, allspice, cloves, and cayenne pepper in a resealable plastic bag. Pat brisket dry with paper towels and rub spice mixture all over the meat.
• Sear seasoned brisket in skillet over medium-high heat on all sides until browned and spice rub has formed a crust, about 2 minutes per side. Lay the seared brisket on top of the vegetables in the baking dish.
• Pour 1/2 cup cola soft drink into the hot skillet; scrape up and dissolve any browned bits of food on the bottom of the skillet. Pour hot cola and pan drippings over the brisket; pour remaining cola over meat. If cola does not cover meat, pour in enough water to cover. Drizzle lemon juice into the dish.
• Cover dish and bake in the preheated oven for 1 hour. Reduce heat to 325 degrees F (165 degrees C) and cook until meat is very tender, about 3 more hours. Remove brisket and let rest for at least 15 minutes before slicing.

BBQ BRISKET

Steps:

• Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
• Preheat oven to 350 degrees F.
• Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
• Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
• Yield: about 8 cups
• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Inactive Prep Time: 25 minutes

OVEN BARBECUED BEEF BRISKET

Steps:

• Preheat oven to 300 degrees.
• Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.

DRUNKEN BBQ BRISKET INFUSED WITH BARBADIAN RUM

Steps:

• Prepare the rub: In a bowl, combine all except brisket and mustard. Set aside. Make the brisket: Trim brisket, leaving 1/4 inch of fat. Place the brisket in a roasting pan, and rub the yellow mustard over the entire brisket. Liberally cover the mustard with the rub, massaging with your fingers. Place the rubbed brisket in the fridge for at least 4 hours. Make the mopping sauce: Combine all ingredients in a non corrosive container, and season to taste. Set aside 1 cup of sauce in refrigerator, for serving. Prepare the grill: Place a large drip pan in the center of the grill botton. Place the briquetts on side of the grill and light. Preheat to medium low. Add 1 cup of the applewood chips. Every hour, add 1 cup wood chips When the grill is ready, place the brisket, fat side up, over the drip pan away from the heat. Drape the bacon over the top of the brisket, cover, and cook 6 hours. Brush the meat with the mopping sauce on all sides every hour for the first 5 hours. Continually check internal temp of the brisket with thermometer until it reaches 190F. If it gets too brown, remove, liberally baste with mopping sauce, and completely cover and seal with foil. Return to the grill and continue cooking until done. Transfer to a cutting board and let rest 10 minutes. Unwrap and slice diagonally across grain 1/2 inch thick. Arrange slices over lapping on a warm platter, and moisten with the juices. Serve the reserved mopping sauce on the side.

ROBERT'S BRISKET RUB

Steps:

• Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.