Here's what's cookin... in Lil Debs' kitchen: 5/2/99
BBQ Brisket
Recipe from : Ask Helious
Serves: 4-8
a 5-6 lb beef brisket, Charcoal brickets
1 1/2 to 2 pounds wood chunks mesquite|hickory
(Soak wood chunks covered in water for at least 1 hour before cooking)
The "cooking" sauce:
In a medium bowl mix...
3/4 cup water, 1/2 t chili powder, 2 cloves garlic-minced
2 tbl cooking oil, 2 tbl cider vinegar, 1/2 t beef bouillon granules
1/2 t dry mustard, 1/4 t ground red pepper, 1/4 cup Worecestetshire sauce
...to make the cooking sauce. Save 1/2 cup for the "table sauce"
Drain the wood chunks. In a covered grill, arrange coals around a drip pan.
Test for low heat, which means the coals are covered with a thick layer of gray ash.
You should be able to hold your hand near the grill for 5 - 7 seconds.
(temp is approx. 200 to 300 F.) Place about 1/4 of the
drained wood on top of the preheated coals. Place brisket fat-side-up over the drip pan and brush
with sauce; cover grill. Cook for 2 1/2 to 3 hours or until tender, brushing with cookin sauce every
30 min or so and adding more dampened wood as needed.
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The "table" sauce:
In a small saucepan, combine the 1/2 cup of above "saved" sauce with...
1/4-1/2 cup brown sugar, 1/2 cup ketchup, 1/4-1/2 cup butter/margarine
Heat the mixture on low and add more ketchup as needed to achieve desired consistency.
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