How To make Yankee Brisket Pulled Barbeque
4 lb Beef brisket, chuck roast,
-eye of round, or pork -shoulder or loin 3 1/2 oz Bottle of liquid smoke
2 c Chopped onions
1/4 c Cider vinegar
1/4 c Dark brown sugar, packed
2 tb Dusseldorf mustard, spicy
-brown mustard, or yellow -mustard 1 tb Dark molasses
1/4 ts Cayenne pepper
1/4 ts Liquid hot pepper sauce
3 tb Worcestershire sauce
1 c Ketchup
1/2 c Chili sauce (ketchup type)
1/2 Lemon, sliced
1 tb Salt, more or less, to taste
1/4 ts Freshly ground black pepper
Preheat the oven to 325 degrees F. Put the meat on a rack in a roasting pan, fat side up, and pour the liquid smoke around it. Seal the pan with foil and place it in the oven. Roast the brisket for 4 hours, or until it is very tender, turning once. Uncover the meat for the last 30 minutes to brown. Remove the meat from the oven and let it cool. Wrap it in plastic and refrigerate. Pour the pan juices and fat into a glass jar or bowl, cover, and refrigerate. The next day, remove the meat from the refrigerator and remove any extra fat. Pull the meat apart into small shreds. Remove the hardened fat from the pan juices. In a large pot, melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender. Add all of the remaining ingredients and 1 cup of the pan juices. Stir well and 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.
How To make Yankee Brisket Pulled Barbeque's Videos
How to Make Texas Barbecue
Watch more How to Make Classic Barbecue videos:
Saddle up! This recipe for dry-rubbed brisket with a spicy dipping sauce can turn even a Yankee blue blood into a Lone Star pit-master.
Step 1: Clean the beef
Rinse the brisket under cold running water, blot it dry, and place it on a clean, flat surface.
Step 2: Prepare the rub
Prepare the dry rub by mixing the salt, chili powder, sugar, black pepper, and cumin together in a mixing bowl.
Step 3: Rub the rub
Put on your gloves and rub the spice mix on the meat, covering both sides. Cover the meat with plastic wrap and refrigerate for at least one hour.
Tip
To enhance the flavor, refrigerate the meat for up to eight hours.
Step 4: Prepare to 'cue
Oil the grill rack, and prepare the barbecue pit or smoker according to its instructions, using hickory wood chips to flavor the meat. Maintain a temperature between 200 and 250 degrees Fahrenheit.
Step 5: Smoke the meat
Put the meat in the pan, fat-side up, and place the pan in the center of the grate. Smoke the meat until tender when pierced with a fork, about six to eight hours.
Tip
Avoid opening the smoker to check on the meat too often or you'll slow down cooking.
Step 6: Cool the meat
When the meat finishes cooking, remove it from the heat, place it in a foil pan, and let it cool for 20 minutes.
Step 7: Prepare the sauce
In a medium saucepan, melt the butter over medium heat. Add the garlic, stir in the remaining ingredients, and bring to a boil. Simmer until reduced to 1 1/3 cups, about 15 minutes, stirring occasionally.
Tip
To give your sauce a smoky flavor, add some of the drippings from the brisket.
Step 8: Dig in
Place the sauce in a small serving bowl for easy sharing, thinly slice the meat across the grain, and chow down!
Did You Know?
The University of Texas at Austin's mascot is a live longhorn steer named Bevo.
Cooking Texas Brisket: A Step-by-step Guide
How to cook Texas Brisket
This is a Houston Brisket. We teach you how to Smoke, Rub, Cook, and Rest your meat. This BBQ is delicious and tender because of these methods. This is a step-by-step guide. Making fire
In our final step, we teach you how to rest our Cooked Brisket using a cooler to hold in the heat for best results before serving. resting the meat for two hours is so important to the good taste and tenderness of your meat.
How to make the best Brisket rubs, smoke, and BBQ Sauce.
Our methods are simple.
Cooking Brisket and making BBQ Sauce from a Texan. We prepare Organic meat Rubs and no msg or seasoning salts.
In Central and East Texas many use meat rubs made with spices or just salt and pepper. In Central Texas usually barbecue and brisket is eaten without BBQ s
My simple BBQ Sauce. This sauce is for Brisket. It can be used for Pork, Chicken or any meat. To modify for Pork or Chicken adding more or less Vinegar, Cayan pepper or sugar. My most simple Texas Dry Barbecue Rub: Black Pepper and Kosher Salt. For this cook we added Paprika, Chilis ground, Cayenne Pepper ground dry Garlic and fine ground Coffee.
Recipe For the best BBQ Sauce:
Heat some Butter Small Chop Onion, Ketchup, Molasses, Worcestershire sauce, Brown Sugar, Red wine Vinegar and one whole lemon sliced in half. Take lemon out after 20 minute simmer.
Using and operating a Texas Hondo Smoker:
BBQ Brisket and BBQ Sauce Recipe with Organic ingredients using your sidebox Texas Hondo Pit and learn how to use it to cook your Brisket. Making your fire. The wood Fire to clear blue smoke to a fabulous taste. This is the best How to do BBQ video!
Learn how to use your Texas Hondo Side box Pit Cooker.
Wood: Oak. Live Oak. Pecan and these days I like Live Oak wood for long cooks.
Fire it up Friday - Yankee BBQ
Fire it up Friday - Yankee BBQ
First brisket on the weber
Brisket slow cooked on the weber
4LBS Brisket flat on the big green egg
This is how I cook a beef brisket flat on the big green egg.
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Come affumicare il BRISKET | What a BBQ | MochoHf
Nuova entusiasmante puntata di WHAT A BBQ! La serie dedicata allle ricette del mondo BBQ veloci e facili. In questo caso non troppo veloci, perchè parliamo di BRISKET. Chiamata anche punta di petto è uno dei tagli della Holy Trinity del BBQ Texano e prevede una lunga affumicatura e cottura a temperatura bassa, chiamata anche low and slow.
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