Recipes collected from the BBQ Newsgroup

Texas Barbecue Show - Barbecue Brisket
Texas Barbecue Show - Barbecue Brisket
1 beef brisket, 8 to 12 pounds, trimmed
2 cups Mansion Barbecue spice mix
1 recipe beer mop sauce
Have your butcher trim the brisket with a thick layer of fat on one side, it's called a packer-trimmed brisket. The
day before you want to serve the dish, pat the Mansion Barbecue Spice Mix liberally all over the brisket. Place
the meat in a plastic trash bag and refrigerate it, preferably overnight. The next morning, remove the brisket from
the refrigerator. Either pre-heat the oven or the barbecue pit to 210F. Place the brisket on a rack in a roasting pan
or directly into the pit on the opposite side of the firebox making sure the trim side is up., to ensure basting
juices. Maintain the temperature of the oven or barbecue pit between 180 and 220F until the brisket is well done,
about 1 to 1 1/2 hours per pound. Baste with the beer mop sauce every hour or so. When the meat is done remove
it from the oven/barbecue pit and let it sit for 20 minutes. Then cut the fatty top section away from the leaner
bottom portion. Trim the excess fat from both pieces and slice against the grain. Serve with barbecue sauce on
the side. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996.
Servings: 20
Recipe Type
Bbq List, Beef, Brisket
Recipe Source
Source: DEAN FEARING SHOW #HE1A02
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
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