Slow Cooked Barbecue Beef Brisket
Ingredients
1 cup of white wine
3 cups of apple cider
1/4 up of honey
2 tablespoons of dijon mustard
1/4 cup of soy sauce
2 tablespoons of firmly packed brown sugar
1 tablespoon of minced garlic
1 tablespoon of minced fresh ginger root
1 tablespoon of whole coriander
2 sprigs of fresh thyme
1 - 2 1/2 lb. beef brisket
Preparation
Combine the wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan.
Add brisket, cover tightly and place in oven. Turn
oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside.
Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill.
Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes.
Add charcoal or wood, small piece at a time, if fire seems to get too cold.
BBQ Brisket Tips
Some recipes call for quickly searing the meat before beginning the braising process. It's really a matter of personal preference. Ensure that the meat in the pan is placed fat-side up for cooking.
If you are on a low-fat diet, resist removing the fat until after the brisket is done cooking. The fat not only releases flavor, it also protects the brisket from drying out on top which is of utmost importance if you want your brisket to retain it's flavor and moisture.
The texture of brisket requires slicing across the grain through the long fibers into thin slices. Slice it any other way and you may chew longer, but the flavor will still be superb.
Questions and Answers
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