Yankee Brisket Pulled Barbecue
From hopscotch 13 years agoIngredients
- 4 lbs beef brisket or chuck roast (pork shoulder may also be used) shopping list
- 3 1/2 ounce bottle liquid smoke shopping list
- 2 cups chopped onions shopping list
- 1/4 cup cider vinegar shopping list
- 1/4 cup dark brown sugar, packed shopping list
- 2 tb spicy brown mustard shopping list
- 1 tb dark molasses shopping list
- 1/4 tsp cayenne pepper shopping list
- 1/4 tsp liquid hot pepper sauce shopping list
- 3 tb worcestershire sauce shopping list
- 1 cup ketchup shopping list
- 1/2 cup chili sauce (ketchup type) shopping list
- 1/2 lemon sliced shopping list
- 1 tb salt or to taste shopping list
- 1/4 tsp freshly ground black pepper shopping list
How to make it
- Preheat oven to 325 F.
- Put the meat on a rack in a roasting pan, fat side up, & pour the liquid smoke around it.
- Seal the pan W/ foil & place it in the oven.
- Roast the Brisket for 4 hours, or until very tender, turning once.
- Uncover the meat for the last 30 minutes to brown.
- Remove the meat from the oven & let it cool.
- Wrap it in plastic & refrigerate.
- Pour the pan juices and fat into a glass jar or bowl, cover & refrigerate.
- The next day, remove the meat from the refrigerator and trim away any extra fat. Pull the meat into small shreds (pulling).
- Remove the hardened fat from the pan juices.
- In a large pot, melt 3 tb of the hardened fat over medium heat, add the onions & sauté until tender.
- Add all the remaining ingredients & 1 cup of the pan juices.
- Stir well & 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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