23 May 2009

Memorial Day Yum Yums...

made this for my church annual community picnic. it was da' BOMB. not one shred of brisket left over! i left the coffee-cup full of sauce at the church when i left because they were putting it on hamburgers and hot dogs and i didn't wanna leave my all-clad sauce pan at the church (ok, i'm OCD about my cookware!)

that said, we are having a little brisket held aside for supper with the sauce and i made an amendment to the recipe worth sharing: i used the last of the butter in the house and the last of the cider vinegar, so tonight i substituted olive oil and red wine vinegar...i think i like the flavor even more!

i've been told that this brisket is so good it'll make you wanna slap your momma and the sauce is so good you'll wanna soak your feet in it...

don't take my word for it. make it. the great part is that you don't have to spend the whole day checking the smoker/grill and you can just chill with your buds sipping longnecks (i would highly recommend any of the beers from shiner, a texican tradition).


• 4 large garlic cloves, minced
• 1 12- to 15-pound fat-trimmed beef brisket (at room temperature)
• 3 tablespoons chili powder
• 1 Tablespoon paprika
• 1 Tablespoon salt
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried sage, crumbled
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons dried Italian seasoning
• 1 teaspoon cayenne pepper
• 3 tablespoons freshly ground pepper
• 1 Tablespoon garlic powder
• 1 Tablespoon onion powder
• 2-3 sliced onion


Preheat oven to 350°F. Rub garlic into both sides of brisket. Combine all remaining ingredients except barbecue sauce and sliced onion in a bowl and mix well. Rub into brisket. Set brisket fat side up on top of the sliced onion in a large disposable aluminum rack roasting pan (approximately 16x12x3). Cover tightly with aluminum foil, pressing as much air space out of the roasting pan as possible (alternately, wrap brisket tightly in aluminum foil and place in roasting pan. After 1 ½ hour, reduce temperature to 225°F Bake until tender, about 12-14 hours. Serve hot or cold with sauce.


• 6 tablespoons (1/2 stick) butter
• 2 medium onion, chopped
• 2 carrots, chopped
• 6 cloves garlic
• 1 ½ cup water
• 1 ½ cup prepared chili sauce
• 1 ½ cup catsup
• ¾ cup cider vinegar
• 4 tablespoons fresh lemon juice
• 5 tablespoons brown sugar
• 3 tablespoons Worcestershire sauce
• 3 tablespoon molasses
• 1 Tablespoons salt
• 1 Tablespoon plus 1 teaspoon dry mustard
• 1 Tablespoon freshly ground pepper
• 1 ½ teaspoons paprika
• ½ teaspoon hot sauce (I used “Dave’s Gourmet Insanity Sauce)
• Liquid Smoke (to taste, I used 9 dashes for a “hint” of smoky flavor)


Melt butter in large skillet over medium-low heat. Add onion, garlic and carrot. Cook until onion is translucent, about 10 minutes, stirring occasionally. Blend in remaining ingredients. Bring sauce to boil. Reduce heat and simmer gently, uncovered, 30 minutes, stirring occasionally. Puree’ sauce until smooth. Serve at room temperature.

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