Update my dinner status, I'm making this tonight.
16 chefs marked this as Favorite
Servings: 12 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Hickory chips
- 10 lb Beef brisket; untrimmed
- Rustic Rub; see * Note
=== BBQ SAUCE ===
Preparation
* Note: See the "Rustic Rub - {Emerils Rustic Seasining}" recipe which is included in this collection. 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 350 degrees for 4 hours. Reduce the heat to 125 degrees 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. This recipe yields 12 to 15 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-04-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
