Lean And Mean Barbecued Brisket Recipe 435

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LEAN-AND-MEAN TEXAS BARBECUE SAUCE



Lean-And-Mean Texas Barbecue Sauce image

If you like a sauce that is spicy but not too sweet..this is it. Great for brisket, but works well on steak,pork, chicken and burgers too.

Provided by Noo8820

Categories     Sauces

Time 30m

Yield 6 cups

Number Of Ingredients 13

1 (14 ounce) bottle ketchup
1 cup cider vinegar
1/2 cup Worcestershire sauce
2 tablespoons yellow mustard
2 tablespoons fresh lemon juice
1/2 teaspoon liquid smoke
1/4 cup pure chili powder (not a blend)
2 tablespoons paprika
1 teaspoon hot pepper flakes (or to taste)
1 teaspoon fresh ground black pepper
1 teaspoon dark brown sugar (optional)
1/3 cup beef brisket (optional) or 1/3 cup bacon drippings (optional)
3 cups water

Steps:

  • Combine all of the ingredients in a non reactive saucepan, stirring well to mix. Bring to the boil then reduce the heat to simmer, uncovered , until sauce thickens, stirring regularly for about 20 minutes.
  • Use immediately or transfer to jars,with a piece of plastic wrap under the lid,cool to room temperature and ripen in the fridge for 2-3days in the fridge before using.This will keep for several months.

LEAN AND MEAN BARBECUED BRISKET RECIPE - (4.3/5)



Lean and Mean Barbecued Brisket Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 38

For the brisket:
1 trimmed brisket (5-6 pounds) with a layer of fat at least 1/4 inch thick
For the rub:
3 Tablespoons chili powder
1 Tablespoon coarse sald
2 teaspoons black pepper
1-1/2 teaspoons brown sugar
1-1/2 teaspoons garlic salt
1-1/2 teaspoons onion powder
1 teaspoon cumin (optional, I left it out)
1 teaspoon dried oregano
1/4 teaspoon (up to 1 teaspoon) cayenne pepper
For the mopping sauce:
3/4 cup cider vinegar
12 ounces beer
1/4 cup water
1/4 cup vegetable oil
1 tablespoon BBQ dry rub
2 tablespoons Worcestershire sauce
1 teaspoon coarsely ground black pepper
For the BBQ sauce:
1/2 cup finely chopped onion
2 tablespoons butter
1 cup tomato sauce
1 cup ketchup
1/3 cup chili sauce
3/4 cup dark brown sugar
1/2 cup honey
1 cup white vinegar
1 teaspoon allspice
1 tablespoon dry mustard
2 teaspoons ground black pepper
2 teaspoons chili powder
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon paprika
3 tablespoons lemon juice
3 tablespoons maple syrup

Steps:

  • For the brisket: Rinse the brisket under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl and stir to mix. Reserve 1 tablespoon. Rub the mixture into the brisket on all sides. If you have the time, let the brisket stand in the refrigerator, covered, for 4-6 hours. But you can certainly cook it right away. Combine all the ingredients for the mop sauce in a non-reactive bowl and stir until combined. For the BBQ Sauce: In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes. NOTE: The sauce can be stored in a well-sealed container, in the fridge, for a few weeks. Set up the grill for indirect grilling, If using a gas grill, preheat to low. If using a gas grill, place all the wood chips in a smoker box or in a smoker pouch and preheat on high until you see smoke then reduce the heat to low. When ready to cook, if using a charcoal grill, toss 1 cup of wood chips on the coals. Place the brisket, fat-side up in an aluminum foil pan and place in the center of the hot grate, away from the heat and over the grill. Grill the brisket until tender, about 4-6 hours (the cooking time will depend on the size of the brisket and the heat of the grill). Baste or mop sauce once an hour for the first four hours. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup of wood chips per side every hour. To test for doneness, use an instant-read thermometer; the internal temperature should be about 190F. Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain; using an electric knife or sharp carving knife. Transfer the slice meat to plates or a platter and pour the pan juices on top, if you desire. We like to serve BBQ sauce on the side.

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