Home arrow Back Yard Boss
Back Yard Boss Book PDF Print E-mail
Article Index
Back Yard Boss Book
Welcome
Introduction
History
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Oxtails
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Rutabagas
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Barbecue Beef Brisket

beefbrisket123.jpg

One whole beef brisket (About 8 lbs)
Garlic powder
Barbecue season
Pepper
Vinegar
Tin foil
          I was cooking on location one Sunday morning for a large group in the hill of the South Bay San Jose Ca area. This was a beautiful location, high in the hills, just a beautiful place to live and work. I notice this one gentleman ignored every thing going on around him and there was a lot of activity because we were getting close to serving time. He just fixed is eyes on me, he were probably absorbing what he is watching, maybe he was a Back Yard Boss. I have lots of people come up to me while I’m cooking and ask little questions about their problems barbecuing. I hope the next time they barbecue the will try some of the methods I parted with them and have a nice time. But this guy must be a back yard competitor. During dinner he came up to me and ask how I cook brisket, he admitted he loved barbecue brisket but could never cook it the way others had, but must have missed something, he did, below is what I told him
       There is a lot of fat on the brisket you might want to trim some off before you marinate it. Rub the garlic powder into the brisket, with the heel of your hand rub the garlic powder and barbecue season into the meat on all sides. You may sprinkle pepper on before you wrap it up air tight in either tin foil or clear wrap and refrigerate over night. Three days isn’t too much if your refrigerator has space to keep it cold. When you are sure about the fire, place the brisket in the center of your grill fat side down, when that fat began to melt and fall on the coals and hickory chips and the aroma of a time long ago will escape your grill. Keep your grill at about medium heat, turn the brisket over, you should be able to see where the fat have been melting and the fat is turning brown, leave the lean side down for about forty-five minutes. Turn the fat side to the fire again and leave it there for about one hour. Remember the grill should be covered. Get a large enough piece of tin foil to completely wrap the brisket, air tight. Remove the brisket from the grill and lay it on the sheet of tin foil. Leave grill covered because it will flare up with too much oxygen and you will lose your ideal heat. Wrap the brisket in the tin foil with the fat side down and will be nearer the fire, just before you close the foil completely pour one half cup vinegar in the package and fold all the sides so it will not leak, you want this air tight. Carefully place the package on the grill and cover. If you didn’t puncture the foil you will be surprised with the results, let cook for one hour. These next steps require your attention. Get a pan large enough to hold the brisket and remove the brisket being very careful. Do not puncture and transfer it to the pan. This is hot, be careful. Puncture the bottom of the package with a fork and allow the juice to drain in the pan. After the brisket has cooled off a bit remove the foil and place the brisket back on the grill. The fire should be burned down by now. Liberally brush Popalee’s Barbecue Sauce on both side and place the cover on the grill. Repeat the sauce after five minutes. Allow to cool slightly. When slicing brisket, always cut across the grain. You are ready for competition.


 
Copyright 2007 PopaLee.com Website by:Mass Websites