Sunday, January 15, 2012

Smoked Beef Brisket with all the fixings

Really wanted to do some meat on the smoker for today for dinner.  It is also a super easy meal if you want to have friends over.  Here is what we did...

Barbecue Texas Style Beef Brisket

1 whole beef brisket (not the corned beef kind)
2-1/2 cups ketchup
3/4 cup brown sugar
1-1/2 cups chili sauce
1-1/2 cups white wine vinegar
1-1/2 cups water
3/4 can or bottle of beer
3/4 cup lemon juice
1/2 cup prepared yellow mustard
1 tablespoon celery seed
4 tablespoons Worcestershire sauce
2 tablespoons soy sauce (I used tamari)
2 garlic cloves minced
Dash of bottled hot pepper sauce
Ground black pepper to taste

Use for to make holes in brisket.  Place brisket in a large pan.  Combine and blend well all ingredients and pour over brisket.  Place in refrigerator and marinade overnight, turning meat several times.  Remove the brisket from sauce/marinade (reserving the sauce) and place brisket in hot smoker, fat side up.  Smoke until meat is pink in the center.  For best results use meat thermometer 170 degrees for medium.  Smoke time is approximately 1 hour per pound.  Place sauce in a pan and bring to boil and simmer for 20 minutes approximately.

Slice brisket very thinly across the grain at an angle.  Pour sauce over brisket slices and serve.

This recipe is something I have had for a while and it gets its name from due to the pickling process of the dressing, it really will last nine days, though it won't last that long (we will eat it before that).

Nine Day Coleslaw
1 head of cabbage
1 green pepper, diced
2 Spanish onions, finely chopped
1 tablespoon salt
1 cup vegetable oil (I used olive oil)
1 cup white vinegar
1-3/4 cup sugar
1/8 cup celery seeds
3/4 teaspoon black pepper

Shred the cabbage, chopping into very small thin pieces.  (I used a Cuisinart for chopping up the cabbage, onions and green pepper).  Place cabbage in a large bowl, adding pepper and onions, then sprinkle with salt and toss the cabbage and vegetables.  Place oil, vinegar, sugar, celery seeds in a saucepan and bring to a boil.  Simmer, stirring to dissolve the sugar, then pour immediately over the cabbage, peppers and onions.  Sprinkle on the freshly ground pepper and stir to combine well.  Set aside for at least 2 hours at room temperature.  If making ahead, you may wish to refrigerate, but it is not necessary.

Along with this meal we served ranch style beans/chili beans (you can find them in the grocery store), sliced onion and bread.

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