Barbecue Brisket Recipe
Description
This is a synthesis of lots of ideas gleaned from typing roast brisket into google.
Ingredients
| Beef Brisket | ||
| 1⁄2 | Cup | Worcester Sauce |
| 2 | Large Shallots | |
| 1 | bulb garlic | |
| 1⁄2 | Cup | cider vinegar |
| 1 | Tablespoon | Smoked paprika |
| 1 | Tablespoon | Dried Thyme |
| 1 | Tablespoon | Hot Chilli Powder or Flakes |
| 3 | Tablespoon | Dark Brown Muscavdo Sugar |
Instructions
Blend all the marinade ingredients together and spread all over the meat. Marinade overnight in the fridge, bringing the meat out a few hours before you want it to go in the oven so you can bring it up to room temperature.
Preheat the oven to 150˚C/300˚F
Tie the Brisket in a roll with kitchen skin and put it in a roasting tin with lid, dutch oven, cocotte or foil tent. Cook for three hours. Then take the lid off or open the parcel and cook for a further hour, baste the joint every 15 minutes or so during this, latter phase.
Rest for 15 minutes or so and serve with corn on the cob (toss it in the oven in its leaves or wrapped in tin foil when you unwrap the mean or with Eli's Biscuits
Notes
If I had a smoker or barbecue with a lid I would be out there trying this out on that.
