Pulled BBQ Brisket

Paul Ferrara   posted 04-19-98
 

  Pulled BBQ Brisket 

  Recipe By : Paul Ferrara 

  Amount Measure Ingredient -- Preparation Method 
  -------- ------------ -------------------------------- 
  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° F.

Rub brisket with salt, pepper and essence.  Seal tightly in aluminum foil, place in a shallow baking pan and cook 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 constantly. 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.
 

Return to Mimi's Archive Page