Emerils Smoked Beef Brisket

Serving Size : 1
Ingredients

for prepare Emerils Smoked Beef Brisket

:

Amount	Measure	Ingredient - Preparation Method
BBQ SAUCE emerils smoked beef brisket
4	cups	tomato ketchup
2	cups	Worcestershire sauce
1	small	onion - minced
1	tablespoon	minced garlic
drizzle of apple cider vinegar four lemons juice of salt and black pepper hickory chips emerils smoked beef brisket
1	whole	10 pound beef brisket - untrimmed

Soak the chips in water for a couple of hours, and then drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker and smoke at 350F for 4 hours. Reduce the heat to 125F and continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in two pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ sauce. In a saucepan, whisk all the ingredients together. Season the sauce with salt and black pepper. Place the pan over medium heat, bring the mixture up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refrigerated. Source: EMERIL LIVE - SHOW #EMIA51 Posted by Dave Hendricks Posted to the BBQ List by Carey Starzinger on Mar 27, 1996.

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