How To make Yankee Brisket Pulled Barbeque
4 lb Beef brisket, chuck roast,
-eye of round, or pork -shoulder or loin 3 1/2 oz Bottle of liquid smoke
2 c Chopped onions
1/4 c Cider vinegar
1/4 c Dark brown sugar, packed
2 tb Dusseldorf mustard, spicy
-brown mustard, or yellow -mustard 1 tb Dark molasses
1/4 ts Cayenne pepper
1/4 ts Liquid hot pepper sauce
3 tb Worcestershire sauce
1 c Ketchup
1/2 c Chili sauce (ketchup type)
1/2 Lemon, sliced
1 tb Salt, more or less, to taste
1/4 ts Freshly ground black pepper
Preheat the oven to 325 degrees F. Put the meat on a rack in a roasting pan, fat side up, and pour the liquid smoke around it. Seal the pan with foil and place it in the oven. Roast the brisket for 4 hours, or until it is very tender, turning once. Uncover the meat for the last 30 minutes to brown. Remove the meat from the oven and let it cool. Wrap it in plastic and refrigerate. Pour the pan juices and fat into a glass jar or bowl, cover, and refrigerate. The next day, remove the meat from the refrigerator and remove any extra fat. Pull the meat apart into small shreds. Remove the hardened fat from the pan juices. In a large pot, melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender. Add all of the remaining ingredients and 1 cup of the pan juices. Stir well and simmer for 20 minutes over low heat. Add the pulled meat to the sauce and simmer very slowly, uncovered, for 1 hour, stirring frequently. Add more pan juices, or water, if necessary, to keep the meat moist.
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4LBS Brisket flat on the big green egg
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Pastrami and Brisket Trimming Tips with LeRoy and Lewis
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Original publish date: 1/2/22.
Evan, Brad, and Cole share their brisket trimming tips. The staff makes a few different pastrami cuts.
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Steven Raichlen ~ Smoked Brisket Tacos on a 42 Komodo Kamado
Steven Raichlen shows us how to smoke brisket tacos on a Komodo Kamado 42 Serious Big Bad for PBS' Project Fire 2018.
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How to Smoke a Brisket RIGHT - An Easy Step-By-Step Guide
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Cooking Texas Brisket: A Step-by-step Guide
How to cook Texas Brisket
This is a Houston Brisket. We teach you how to Smoke, Rub, Cook, and Rest your meat. This BBQ is delicious and tender because of these methods. This is a step-by-step guide. Making fire
In our final step, we teach you how to rest our Cooked Brisket using a cooler to hold in the heat for best results before serving. resting the meat for two hours is so important to the good taste and tenderness of your meat.
How to make the best Brisket rubs, smoke, and BBQ Sauce.
Our methods are simple.
Cooking Brisket and making BBQ Sauce from a Texan. We prepare Organic meat Rubs and no msg or seasoning salts.
In Central and East Texas many use meat rubs made with spices or just salt and pepper. In Central Texas usually barbecue and brisket is eaten without BBQ s
My simple BBQ Sauce. This sauce is for Brisket. It can be used for Pork, Chicken or any meat. To modify for Pork or Chicken adding more or less Vinegar, Cayan pepper or sugar. My most simple Texas Dry Barbecue Rub: Black Pepper and Kosher Salt. For this cook we added Paprika, Chilis ground, Cayenne Pepper ground dry Garlic and fine ground Coffee.
Recipe For the best BBQ Sauce:
Heat some Butter Small Chop Onion, Ketchup, Molasses, Worcestershire sauce, Brown Sugar, Red wine Vinegar and one whole lemon sliced in half. Take lemon out after 20 minute simmer.
Using and operating a Texas Hondo Smoker:
BBQ Brisket and BBQ Sauce Recipe with Organic ingredients using your sidebox Texas Hondo Pit and learn how to use it to cook your Brisket. Making your fire. The wood Fire to clear blue smoke to a fabulous taste. This is the best How to do BBQ video!
Learn how to use your Texas Hondo Side box Pit Cooker.
Wood: Oak. Live Oak. Pecan and these days I like Live Oak wood for long cooks.