Red’S Barbecued Brisket
Description
This American main features Beef brisket. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
revolves around beef, and more specifically, brisket.
-
When you select your brisket, choose only "packer trimmed" briskets in the ten to twelve pound category.
-
The smalller briskets don't have enought fat to tenderize them, and the larger ones could have come off of a tough old range bull that no amount of cooking will ever tenderize.
-
Avoid closely trimmed or "value packed" brisket pieces.
-
The fat that was cut off to make 'em pretty is the very stuff that would have made them tender!
-
All briskets have a fat cover on one side.
-
Ignore this!
-
Squeeze the thick end with both thumbs.
-
When you've found the brisket with the smallest fat kernel, that's the one for you.
-
Take it home and build your fire.
-
While your fire is getting going--I build mine out of a mixture of mesquite and oak--rub your brisket with a dry "rub." [See Red's Dry Rub recipe]
-
Make sure that the meat is thoroughly coated.
-
This helps seal the meat, and adds a flavorful crust.
-
Thoroughly coat all surfaces of the brisket with lemon juice, and rub in well.
-
Sprinkle dry rub generously all over the brisket, rubbing in well.
-
Make sure that the brisket is entirely covered.
-
When the wood has burned down, move the coals to one side of the pit,
-
place the meat away from the direct
-
heat , fat side up (
-
let gravity and nature do the basting), and close the pit.
-
Some people add a pan of water near the coals to provide added moisture, but I don't.
-
Now, don't touch the meat for 12 hours.
-
Just drink a few beers, cook a pot of beans, and tend your fire.
-
You'd like to hold the cooking temperature around 210 degrees F (99&# 194;°C).
-
in the brisket cooking area.
-
Since "helpers" usually show up at the first whiff of smoke, you probably ought to put some of your leftover rub on a couple of racks of pork ribs and
-
toss them on the pit, in the hotter end, and baste and turn 'em for four and five hours, just to keep the animals at bay.
-
Meanwhile, see Red's Prize Winnin' Pintos recipe to keep you busy.
-
Back at the pit, after the twelve hours are completed, generously slather the brisket with a basting sauce (not a barbecue sauce),
-
wrap it tightly in aluminum foil, and return to the pit.
-
[See Red's Basting Sauce recipe] Close off all of the air supplies to the fire, and
-
allow the meat to "
-
set " in the pit for three or four hours.
-
This really tenderizes the meat.
-
Serve your brisket with beans, cole slaw, Jalepenos, onions, pickles, and plenty of bread.
-
Cold beer or iced tea are the traditional beverages of choice.
-
You'll find that a ten-pound brisket will yield about 8-16 servings, depending on the individual brisket, and the size of the appetites of the guests
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2837.5kcal
- % Daily Value *
- Total Fat 170.2g262%
- Saturated Fat 68.1g341%
- Cholesterol 885.3mg296%
- Sodium 817.2mg35%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 295.1g591%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, barbecued, beef, brisket, grilling, main, reds, smoking, stuffing, title
