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Red's Barbecued Brisket Recipe

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This recipe for Red's Barbecued Brisket, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, March 23, 2009


Dry Rub:

11 ounces chili powder
1 tablespoon cayenne
2 tablespoons black pepper
4 tablespoons garlic powder

Red's Basting Sauce:

cup lemon juice
2 tablespoons chili powder
teaspoon cayenne
1 pound butter
2 onions peeled, thick sliced
5 cloves garlic crushed
1 bunch parsley chopped
12 ounce beer
1 pint vegetable oil
4 lemons quartered
cup Worcestershire sauce
2 bay leaves
10 pound beef brisket

Rub your brisket with a dry "rub." (first four ingredients mixed) Make sure that the meat is thoroughly coated. This helps seal the meat, and adds a flavorful crust. Thoroughly coat all surfaces of the brisket with lemon juice, and rub in well. Sprinkle dry rub generously all over the brisket, rubbing in well.* Make sure that the brisket is entirely covered. Cook meat fat side up, for 12 hours around 210 F.

After the twelve hours are completed, generously slather the brisket with Red's Basting sauce (not a barbecue sauce), wrap it tightly in aluminum foil, and return to the smoker. Close off all of the air supplies to the fire, and allow the meat to sit in the pit or smoker for three or four hours.

Red's Basting Sauce: Melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes. Keep baste warm, adding beer and oil as needed.

Personal Notes:
Personal Notes:
*It is best applied the dry rub the night before and wrapped the brisket in plastic.




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