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Texas Barbecue Show - Barbecue Brisket
Ingredients:
1 beef brisket, 8 to 12 pounds, trimmed
2 cups Mansion Barbecue spice mix
1 recipe beer mop sauce
Instructions:
Have your butcher trim the brisket with a thick layer of fat on one
side, it's called a packer-trimmed brisket. The day before you want
to serve the dish, pat the Mansion Barbecue Spice Mix liberally all
over the brisket. Place the meat in a plastic trash bag and refrigerate
it, preferably overnight. The next morning, remove the brisket from
the refrigerator. Either pre-heat the oven or the barbecue pit to
210F. Place the brisket on a rack in a roasting pan or directly into
the pit on the opposite side of the firebox making sure the trim side
is up., to ensure basting juices. Maintain the temperature of the
oven or barbecue pit between 180 and 220F until the brisket is well
done, about 1 to 1 1/2 hours per pound. Baste with the beer mop sauce
every hour or so. When the meat is done remove it from the oven/barbecue
pit and let it sit for 20 minutes. Then cut the fatty top section
away from the leaner bottom portion. Trim the excess fat from both
pieces and slice against the grain. Serve with barbecue sauce on the
side. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. |
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