| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 20 | Servings | |
INGREDIENTS
| 1 | 9-10 pound brisket | |
| 5 | T | Best of the Border Dry Rub |
| 1/4 | c | Full-flavor beer |
| Barbecue sauce of choice |
INSTRUCTIONS
Preheat barbecue pit to 250 degrees. Cut off fat wedge near large end of brisket, then pat dry evenly over meat. Place brisket in barbecue pit, fat side up, and cook at 250 to 275 degrees for 4 hours. Remove meat from pit. Make a foil bag large enough to hold brisket from extra-heavy-duty foil, leaving one side open. Put meat in bag and add beer. Seal all edges of foil well. Return brisket in bag to pit. Raise temperature to 300 degrees. Let pit cook back down to 225 to 250 degrees and cook another 3 hours. Remove brisket from pit, top with favorite barbecue sauce. Slice and serve. Serves 16 to 20. -- Texas Barbecue From: Bluebeard #103 @4903 6 Date: 08-10-01 Date: Tue, 25 Jun 1996 23:19:09 -0400 From: BobbieB1@aol.com MM-Recipes Digest V3 #178 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 92
Total Fat: 10.1g
Cholesterol: 36.7mg
Sodium: 832.8mg
Potassium: 203.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 10g