Paul Ferrara posted 04-19-98
Pulled BBQ Brisket
Recipe By : Paul Ferrara
Amount Measure Ingredient -- Preparation Method
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3 to 4 pound beef brisket
salt, pepper, and essence
2 tablespoons fat -- reserved from broth
1 cup onions -- chopped
1 clove garlic -- minced
1/4 cup brown sugar -- firmly packed
1/4 cup cider vinegar
1 1/4 cups ketchup
1 tablespoon prepared mustard
2 tablespoons worcestershire sauce
1/4 teaspoon hot pepper sauce
salt and pepper -- to taste
Preheat oven to 225 degrees F.
Rub brisket with salt, pepper and essence. Seal tightly in aluminum foil, place in a shallow baking pan, and cook at 225 degrees for about 8 hours. Remove meat from oven and drain off juices. Cool, then refrigerate brisket and juices separately overnight, covered.
The next day, remove meat and cut or tear into 1" or 2" chunks. Remove broth and lift off fat that has hardened on top.
Saute onions and garlic in reserved fat until tender. Add remaining ingredients and 1/2 cup reserved broth and simmer slowly 10 minutes, stirring occasionally. Add meat and 1/2 cup more broth to pan, stirring well.
Cook on low heat 30 to 45 minutes until meat is shredded and sauce has thickened and coats meat well. Add more broth if needed to keep meat moist.