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 | | wh 10 pound beef brisket - untrimmed |
recipe Emerils Smoked Beef Brisket
Soak the chips in water for a couple of hours, and
la mesa pit barbecue & smokehouse
then drain. Place the chips in the tray. Season the entire brisket with Rustic
oven barbecue chicken
Rub. Place the brisket in the smoker and smoke at 350F for 4 hours. Reduce the heat to
barbecue stuff pork tenderloin
125F and continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of
Emerils Smoked Beef Brisket
the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp
barbecue rib recipes
knife, trim off the outer thin black skin. Divide the brisket in two
barbecue finger food recipes
pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ
dickies barbecue
sauce. In a saucepan, whisk all the ingredients together. Season the sauce with salt and
oven barbecue chicken
black pepper. Place the pan over medium heat, bring the mixture up to a simmer and cook for 3
dinosaur barbecue recipes
to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and
barbecue finger food recipes
refrigerated. Source: EMERIL LIVE - SHOW #EMIA51 Posted by Dave Hendricks Posted to the
la mesa pit barbecue & smokehouse
BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00
boat barbecue
..:: 