MUSTARD BEEF BRISKET

MUSTARD BEEF BRISKET image

Yield Ten servings

Number Of Ingredients 38

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A FIVE TO SEVEN POUND BEEF BRISKET.8 CUPS HICKORY WOOD CHIPS.Your favorite BBQ dry rub.
Mustard Sauce
Beer Basting Sauce
BBQ Sauce
Mustard Sauce
One cup yellow mustard.
One t/sp black pepper.
One t/sp salt.
One T/sp hot sauce.
Combine all ingredients in small sauce pan and cook over medium heat for ten minutes.
Beer basting sauce
One 12oz. strong tasting American beer.
One quarter cup veg. oil.
One T/sp of your favorite BBQ rub.
Three quarter cup cider vinegar.
One quarter cup H2O.
Two T/sp of worcestershire sauce.
One T/sp coarsely ground black pepper.
Combine all ingredients in small sauce pan and cook over medium heat for ten minutes.
BBQ Sauce
One half cup finely chopped onion.
Two T/sp butter.
One cup tomato sauce.
One cup ketchup.
One third cup chili sauce.
Three quarter cup brown sugar.
One half cup honey.
One cup white vinegar.
One t/sp allspice.
One T/sp dry mustard.
Two t/sp black pepper.
Two t/sp chili powder.
Three T/sp worcestershire sauce.
One t/sp garlic powder.
One T/sp paprika.
Three T/sp lemon juice.
Three T/sp maple syrup.
Saute onion in butter in a medium sauce pan till tender over medium heat. Add remaining ingredients, bring to boil then reduce heat and simmer for twenty minutes.

Steps:

Start by trimming excess fat from brisket and rubbing the dry rub generously into the meat, put this in a plastic bag and refigerate overnight. Next day preheat charcoal grill or smoker to two hundred twenty degrees and soak the wood chips in water. Remove brisket from fridge one hour before cooking and rub with the mustard sauce over all sides.Place the brisket in the grill not over the coals and add three hands full of the wood chips to the fire, close the lid and resist peeking for three hours. After this time you might need to add more coals to your fire to maintain your heat, also this is when you can take your first look at the brisket and mop with the beer based sauce and add more wood chips to the fire. After two more hours place the brisket on some heavy foil, add one quarter cup beer based sauce and wrap tightly. Continue to cook another two hours untill internal temp reaches one hundred eighty five degrees. Remove from grill and let stand for fifteen minutes.Slice brisket against the grain into quarter inch thick pieces,top with BBQ sauce and enjoy!Can also be served on a bun and topped with BBQ sauce.