Friday, May 27, 2011

Bar B Q Brisket

We usually always have a group of family and friends over on Memorial Day. However we have learned through past experience that we had better have a back up menu for indoors just in case it rains, as it almost always does. In the beginning of our lake adventures we had to leave our half cooked meal on the grill and run for cover. This is my favorite way to back up a summer picnic meal. It is easy, and if you don't need it just freeze it and use it later.


 Bar B Q  Brisket

We will start with a full cut brisket, that means it has not been trimmed. We just got a grass fed beef from a friend and this brisket is cut for smoking and still has a lot of fat on it, so the first thing we will do is trim the excess fat.

Taking it to my antique butcher block, trim and trim

Trim Trim Trim
If we are smoking the brisket on the smoker where it will be cooking up to 24 hours, we just leave the fat on and it all melts away and helps keep the brisket from being dry. For the oven we want to trim at least 98 percent of the excess away. If you are getting your brisket in the super market you can get it already trimmed.

Season the brisket and refrigerate for 12 hours
Bake In The Oven 6 hours

Enjoy!
Bar BQ Brisket
Miz Helen's Kitchen
5 to 6 lb trimmed brisket
For The Rub
2 teaspoons garlic powder
2 teaspoons onion salt
1 tablespoon smoked paprika
2 teaspoons chili powder
1 teaspoon cayenne

For The Marinade 

1/4 cup Worcestershire
1/2 teaspoon liquid smoke
1/2 teaspoon hot sauce

Bar BQ Sauce
1 medium yellow onion chopped
3 cloves minced garlic
1 cup Ketchup
1/4 cup vinegar
1/4 cup Worcestershire
1/2 cup Honey
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
Method For Bar B Q Sauce
In a medium sauce pan sweat the onions until clear. Add all the remaining ingredients mixing well. Bring to a boil and reduce the heat to medium low and cook for 15 minutes. The Sauce will be ready for use at that point.

Method For Brisket
Trim the excess fat from the brisket.
Mix together all the seasons for the rub and rub all over the brisket
Mix together all the liquid marinade and pour it over the brisket, cover with plastic wrap and refrigerate for 12 hours.
Remove the plastic wrap, do not pour the marinade off just leave it on the meat and in the baking dish. Cover with parchment paper to avoid a chemical reaction with the marinade and then cover with foil.
Bake in the oven at 275 degrees for 5 1/2 hours. Take out of the oven and drain the liquid off of the meat. Remove any of the excess fat that may be remaining.
Cover with the Bar B Q Sauce and return uncovered to the 275 degree oven for 30 minutes.
Let cool for 30 to 45 minutes before carving or it will fall apart. Be sure and carve across the grain of the meat to give you a smooth slice.
Recipe Tip
You can cook the brisket to the Bar B Q Sauce point and freeze it at that point. When you defrost it just cover with the sauce and heat. It will be delicious. This freezes well for up to 4 months. We often times prepare serving size packages for the freezer that are great to have for one or two sandwiches. The brisket is great to have on hand for a crowd and travels well in a boat.

From the dinner plate to the sandwich bun the brisket is a very versatile cut of meat for anytime entertaining or just a great family meal. I sure hope that you enjoy this recipe as much as we have enjoyed it through the years. Thanks for stopping by today, have a great week and we hope to see you again soon!

24 comments:

  1. Wow. When y'all run for cover, I'm going to go steal this from your grill!

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  2. That looks so good and I bet the smell was divine.

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  3. Sounds like us here in Florida all summer long with our dinner time thunderstorms. The brisket looks delicious! :-)

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  4. Oh it looks so yummy, we love brisket too :)

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  5. Oh Yeah a big piece of meat always looks good!

    Thanks and i hope you have a wonderful weekend!
    Leontien

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  6. That brisket looks awesome! I made a brisket this week and it was very flavorful but man, was it fatty. Do you know if there are different "cuts"? Is the flat cut the more meaty version?

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  7. It smells good here ;).
    Thanks for visiting my blog, thanks to Katies Blog Tour. You're welcome to come back and add you thoughts there anytime you want.
    Have a great day!

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  8. oh these look great! thanks for sharing them and linking up at Savory Sunday!

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  9. Once again you have made me proud to be a Texan!

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  10. We sometimes run for cover too. It did look like rain on and off Memorial Day, but then the sun came out on our BBQ. I like your back-up idea.

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  11. Just wanted to let you know I changed my blog url from eating in winnipeg to http://thesweetdetail.blogspot.com/ hope to have you come over there and follow me there :)

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  12. This looks incredible! I haven't made brisket in ages but after seeing this I think I will be soon! Thanks for the inspiration!

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  13. This looks fabulous - a nice gooey coating of sauce on top!! :)

    Thanks for linking up to Foodie Friday. I hope to see you again next week!!

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  14. YUMMY! Thanks so much for linking this to Friday Potluck! I love a good brisket! :)

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  15. Hi Miz Helen,
    What a great recipe! My family would love this! It is now on my list of recipes to try!

    Thanks for linking up to Melt in Your Mouth Monday!

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  16. Love your blog!! I am definitely going to be your new follower :) I would love it if you followed me to @ for-the-luv-of.blogspot.com that would be great :) I am just starting out, but I am excited to share new recipes, crafts, and makeup.. And Giving away giveaways on mineral make-up!

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  17. Oh heavens...this makes my mouth water!

    Thanks so much for linking up this wonderful recipe to Made it on Monday!

    You are so sweet, you always make me smile!

    :0) Lark

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  18. I have a brisket in my freezer - I have been saving it for when I knew how to cook it. Looks like this will be perfect - thanks!!

    Sarah from The House That Ag Built

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  19. The brisket looks so good. Nothing beats a good BBQ brisket. Thanks for linking up to Hunk of Meat Monday .

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  20. Sounds like you had just better plan for the indoor meal! This looks yummy- forget grilling. Thanks for linking to Fat Camp Friday, see you next time!

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  21. This sounds wonderful. I fell in love with brisket when I lived in Austin back in the early-mid 80s. We'll be trying your recipe this summer, to be sure! Thanks so much for sharing, and thanks for stopping by and commenting on my cornbread muffins @ Happy in Dole Valley. :) Blessings, ~Lisa

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  22. Oh how I love brisket! Thanks for sharing with Workshop Wednesday!

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  23. my mouth is watering! this looks amazing...and you make it seem so easy! thank you for sharing with tuesday night supper club!

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Miz Helen

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