Friday, August 28, 2009

Texas Barbecued Beef Brisket

Prepared by Debbie


(Need to marinate over night)
  • 1 whole (5-6 lbs) beef brisket, well trimmed
  • 1 1/2 cups Chili Sauce (get near the ketchup)
  • 1/2 cup Brown sugar (light or dark)
  • 1/2 cup Ketchup
  • 1/2 cup Worcestershire sauce
  • 2 tsp. Hot pepper sauce
  • 2 Beers (12 oz. each)
  • 2 Tbsp. Liquid Smoke (it comes in a bottle. You can normally find this near bbq sauces)
  • Hamburger Buns

Note: (Don't use corned beef brisket. I had a hard time finding a brisket. I ended up buying the brisket at Butcher Boy on Taft Ave in Endwell - he will cut it the size you want. It was very fatty so I'd say if you buy one from there you may want a bigger one. I bought 5.5 lbs and probably 1/3 of it was fat. I cut most of the fat off but you need some fat on the top layer to keep it most)


Put brisket in a large glass dish (I just used my 9x13 dish). Combine chili sauce, sugar, ketchup, Worcestershire sauce, hot epper sauce, beer and liquid smoke in a large mixing bowl. Stir to dissolve sugar. Pour mixture over beef (there will be alot of marinade). Cover dish, refrigerate overnight (I did 6 hours), turning occasionally. After marinating, transfer beef AND marinade to a large roasting pan. Cover pan tightly with foil. Set pan in a pre-heated 300 degree oven and roast beef (about 4 hours) until it easily pulls apart in shreds. Remove beef from the oven and drain sauce into a large sauce pan. Remove all fat from top of sauce. Set saucepan with the sauce over high heat and boil until sauce is reduced to about 3 cups (it takes about 20 -30 mins to reduce).
With a fork, pull beef apart into shreds. Mix beef & sauce. Serve on hamburger buns. Serves 10-12 people.

I made this the day before and then reheated in the crockpot.

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