| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive06 |
12 |
servings |
INGREDIENTS
|
|
Hickory chips |
| 10 |
lb |
Beef brisket; untrimmed |
|
|
Rustic Rub; see * Note |
|
|
=== BBQ SAUCE === |
| 4 |
c |
Tomato ketchup |
| 2 |
c |
Worcestershire sauce |
| 1 |
sm |
Onion; minced |
| 1 |
tb |
Minced garlic |
|
|
Drizzle of apple cider vinegar |
|
|
Juice of four lemons |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
* Note: See the "Rustic Rub - {Emeril's 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 - [email protected]
~or- [email protected]
06-04-1997
Recipe by: Emeril Lagasse
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