by kerstee2002

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Name: Texas Beef Barbecue #1
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 1/2 lb beef brisket; in 1 piece; 1 cup ketchup; 1/2 cup Cider Vinegar; 1/4 cup Worcestershire sauce; 1/4 cup Butter; 3 ribs Celery chopped; 1 medium Onion finely chopped; 2 cloves garlic minced; 1 medium fresh or canned green chile seeded and minced OR; 2 tsp Chili powder; 1 tsp Paprika; 1/2 tsp salt; 1/2 tsp Freshly ground pepper

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INGREDIENTS

3 1/2 lb beef brisket; in 1 piece
1 cup ketchup
1/2 cup Cider Vinegar
1/4 cup Worcestershire sauce
1/4 cup Butter
3 ribs Celery chopped
1 medium Onion ; finely chopped
2 cloves garlic ; minced
1 medium fresh or canned green chile ; seeded and minced OR
2 tsp Chili powder
1 tsp Paprika
1/2 tsp salt
1/2 tsp Freshly ground pepper

Servings

INSTRUCTIONS

When the fire has burned down to hot coals, spread to provide moderate heat and fit a drip pan in front of in the center of the coals. Place the brisket, fat side up, over the drip pan. Cover the grill and adjust the dampers to maintain slow steady heat. While the meat is cooking, in a sauce pan combine all of the other ingredients, blending well, and simmer for 10 minutes. After 1 hour, baste the meat lightly with the sauce and turn to meat as needed to cook evenly. Replenish the fire as needed, but don't pile the coals, as the brisket should cook slowly. Cook 4 to 5 hours total until the meat almost falls apart. Sprinkle 2 to 3 handfuls of hickory chips, that have been soaked in water, over the coals. Cover the grill or enclose the top of the meat in a sheet of foil, tucked around the bottom edges of the meat and let the hickory smoke the meat for 10 to 15 minutes. Remove the cover and brush the meat with the sauce. Place the meat on a platter and slice. It will crumble. Serve the meat and the remaining sauce on split and buttered sandwich buns. Any leftover sandwiches can be frozen and reheated in a microwave or convetional oven, or the shredded meat and sauce can be frozen together to reheat later for sandwiches.

NOTES

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Texas Beef Barbecue #1

3 1/2 lb beef brisket; in 1 piece
1 cup ketchup
1/2 cup Cider Vinegar
1/4 cup Worcestershire sauce
1/4 cup Butter
3 ribs Celery chopped
1 medium Onion finely chopped
2 cloves garlic minced
1 medium fresh or canned green chile seeded and minced OR
2 tsp Chili powder
1 tsp Paprika
1/2 tsp salt
1/2 tsp Freshly ground pepper

When the fire has burned down to hot coals, spread to provide moderate heat and fit a drip pan in front of in the center of the coals.  Place the brisket, fat side up, over the drip pan.  Cover the grill and adjust the dampers to maintain slow steady heat.  While the meat is cooking, in a sauce pan combine all of the other ingredients, blending well, and simmer for 10 minutes.  After 1 hour, baste the meat lightly with the sauce and turn to meat as needed to cook evenly.  Replenish the fire as needed, but don't pile the coals, as the brisket should cook slowly.  Cook 4 to 5 hours total until the meat almost falls apart.  Sprinkle 2 to 3 handfuls of hickory chips, that have been soaked in water, over the coals.  Cover the grill or enclose the top of the meat in a sheet of foil, tucked around the bottom edges of the meat and let the hickory smoke the meat for 10 to 15 minutes.  Remove the cover and brush the meat with the sauce.  Place the meat on a platter and slice.  It will crumble.  Serve the meat and the remaining sauce on split and buttered sandwich buns.  Any leftover sandwiches can be frozen and reheated in a microwave or convetional oven, or the shredded meat and sauce can be frozen together to reheat later for sandwiches.

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Nutrition

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Serving Size: 1 Serving (2249g)
Recipe Makes: 1 Servings

Calories: 1181
Calories from Fat: 849 (72%)

Amt Per Serving		% DV

	Total Fat 94.3g	126 %
	Saturated Fat 58.7g	294 %
	Monounsaturated Fat 24.3g
	Polyunsanturated Fat 4.5g
Cholesterol 244.2mg		75 %
Sodium 5313.4mg		183 %
Potassium 2078.6mg		55 %
Total Carbohydrate 86.3g		25 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 80.5g
Protein 7.7g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1181

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