"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Smoked Beef Brisket Recipe

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This recipe for Smoked Beef Brisket, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Thursday, September 25, 2008


1 3-3 1/2 pound fresh brisket

1/4 cup dry red wine
4 TBS Worcestershire sauce
1 TBS cooking oil;1TBS red vinegar wine
1 garlic clove, minced; 1 coriander seed
1/2 tsp hot-style mustard
Dash ground red pepper

2 tsp season salt
1 tsp paprika
1 tsp black pepper
8-10 hickory or mesquite wood chunks

At least one hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. For mop sauce, in a small bowl combine wine, Worcestershire sauce, oil, vinegar, garlic, coriander seed, mustard, and ground red pepper. Set aside. For rub, in a small bowl combine seasoned salt, paprika, and black pepper. Trim fat from brisket. Sprinkle rub evenly over meat; rub in with fingers. On smoker, arrange coals, half of wood chunks, for indirect cooking. Place drip pan in center of rack. Pour water into pan. Place brisket on grill rack over pan. Cover and smoke for 5-6 hours or until meat is tender, brushing once or twice with mop sauce during the last 1 hour of cooking. Add more coals, wood chunks, and water as needed. Discard any remaining mop sauce. To serve, thinly slice meat across grain. Serve with a sauce. SAUCE: In a medium saucepan stir together 1 cup catsup; 1 large tomato, peeled, seeded, and chipped; 1 small green sweet pepper, chopped; 2 tablespoons brown sugar; 2 tablespoons chopped onion; 1-2 tablespoons steak sauce; 1-2 tablespoons Worcestershire sauce; 1/2 teaspoon garlic powder; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/8 teaspoon ground ginger; and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until green pepper is crisp-tender. Serve warm or at room temperature. Makes 2 1/2 cups.




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