Barbecued Brisket with Old-style Barbecue Sauce
The brisket is not generally thought of as lean meat; however, an inside brisket trimmed of excess fat and slowly cooked is quite lean. Simply look at the above photograph. Although many say that sauce was invented to hide the cook’s mistakes, I believe sauce on the side hides nothing. The sauce with this recipe is labeled old-style because it is not the thick sauce so commonly used these days.
1 inside brisket
Creole Seasoned Salt (BLOG post of February 1, 2018)
Coarse-ground black pepper
Old-style Memphis Barbecue Sauce (recipe follows)
Wood for smoking (I used a 50/50 mix of pecan and wild cherry)
2 bottles of beer (any brand)
Trim the meat of excess fat
Season the meat liberally with Creole Seasoned Salt and extra black pepper. Wrap in plastic wrap and refrigerate for 2 to 3 days.
Smoke the meat fat side down on a moderate fire with ample wood smoke for 7 hours. I add a handful of small wood pieces every hour. I do not soak the wood in water prior to smoking.
Remove the brisket from the smoker and place it on the rack of a roasting pan and pour the beer in so it is not touching the meat. Cover and cook at 250°F for 2 additional hours.
Old-style Memphis Barbecue Sauce
1/2 cup catsup
1/2 cup distilled vinegar
1/2 cup water
1 teaspoon brown sugar
1 to 2 teaspoons Tabasco-style hot sauce
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon Worcestershire sauce
Combine all ingredients in a small sauce pan. The catsup will tend to clump in the bottom of the pan, so blend thoroughly with a whisk. Simmer, not boil, for 10 minutes and remove from the heat to cool.