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Recipe: Barbecued Beef Brisket
Similar Categories: Barbecued, Beef, Brisket
Serving Size : 6
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
6 tablespoons vegetable oil -- divided
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove -- minced
1 2 to 2 1/2 pounds fresh beef brisket -- trimmed
In a saucepan, combine the brown sugar, ketchup, water, vinegar, 4 tablespoons oil, corn syrup, mustard, horseradish and garlic. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Pour mixture into a disposable aluminum pan; set aside.
In a large skillet, brown brisket on both sides in remaining oil. Place brisket in pan; turn to coat with sauce. Cover pan tightly with foil.
Grill, covered over indirect medium heat for 1 hour. Add 10 briquettes to coals. Cover and cook about 1 1/4 hours longer, adding more briquettes if needed, or until meat reaches desired doneness (for rare a meat thermometer should read 140 degrees; medium 160 degrees; well-done 170 degrees). Slice beef; serve with pan drippings.
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
6 tablespoons vegetable oil -- divided
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove -- minced
1 2 to 2 1/2 pounds fresh beef brisket -- trimmed
In a saucepan, combine the brown sugar, ketchup, water, vinegar, 4 tablespoons oil, corn syrup, mustard, horseradish and garlic. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Pour mixture into a disposable aluminum pan; set aside.
In a large skillet, brown brisket on both sides in remaining oil. Place brisket in pan; turn to coat with sauce. Cover pan tightly with foil.
Grill, covered over indirect medium heat for 1 hour. Add 10 briquettes to coals. Cover and cook about 1 1/4 hours longer, adding more briquettes if needed, or until meat reaches desired doneness (for rare a meat thermometer should read 140 degrees; medium 160 degrees; well-done 170 degrees). Slice beef; serve with pan drippings.
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