Dot & Ricky's Brisket and Barbecue Sauce

Submitted by WI Cheesehead

"Out of the Penzey's One magazine, vol 1 issue 1 (2005). Have not made this, but it looks good. See directions after recipe for cooking in a slow oven."

 

• Ready In: 6hrs 12mins
• Ingredients: 9
• Serves: 30-50

ingredients

• 8 -12 lbs beef brisket
• 16 -24 teaspoons southwest seasoning (2 tsp per lb) or 16 -24 teaspoons other favorite southern seasoning (2 tsp per lb)

• Barbecue Sauce

• 1 cup ketchup
• 1⁄3 cup soy sauce
• 2 tablespoons shallots
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon garlic powder
• 1⁄4 cup sugar
• 1⁄4 cup white vinegar

directions

1. Rinse the roast and pat dry.
2. Sprinkle both sides with seasoning.
3. Place in a plastic bag and marinate in the refrigerator overnight.
4. The next morning, start charcoal fire in a smoker.
5. Pre-soak hickory chips or chunks in water.
6. Once the coals are hot, place the brisket, fat side up, in a disposable aluminum pan large enough to accomodate the roast and place it on the grill.
7. Cover the smoker.
8. Add several soaked hickory chips directly on the coals. Replenish the coals and the chips periodically.
9. Baste meat occasionally with fat from cooking.
10. Cook for 6-8 hours. The meat should pull apart easily.
11. Pour off fat before serving.
12. Slice thinly across the grain and serve with barbecue sauce.
13. Barbecue Sauce:.
14. Mix all ingredients in a heavy bottomed pan and bring to the boil to dissolve the sugar.
15. Lower the heat and simmer until thick, about 10 minutes.
16. To Cook in Oven:.
17. Slow-roast brisket in a 275° oven for 60 minutes per pound.

Reviews

[jaimed]

This recipe is sooooo good and sooooo simple. I cooked the brisket in the oven, followed the recipe exactly, and it turned out amazing. I served it for several friends and had them all requesting the recipe. Trust me. This one is really good.

 

[Heather3271]

This was UNBELIEVABLY good!!! I would give it 10 stars if I could. We had this for Easter dinner, and I think I ate a pound of it all by myself (and I'm not a fan of red meat)! David baked the 3-1/2 lb brisket in a foil-covered pan at 250 degrees for 5 hrs, then topped it with the BBQ sauce (made same amount as for larger brisket and used every last drop!) and baked it uncovered for another hour to carmelize it. I should mention that David marinated the meat for 24 hrs in the seasoning as well as Natural Pecan-Flavored Liquid Smoke in a vacuum-sealed bag (Food Saver). The meat was tender, juicy, falling apart, and melt-in-your-mouth YUMMY!!! Much to my delight, it made even better sandwiches the next day. OUTSTANDING recipe, WI Cheesehead. Thank you so much!