Ingredients

1/3 cup lemon juice
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
3/4 pound beef sirloin steak, cut into 1 inch cubes
8 large fresh whole mushrooms
1 medium onion, cut into chunks
1 medium green pepper, cut into chunks

Directions

In a bowl, combine the first nine ingredients; mix well. Put 1/4 cup marinade into a large resealable plastic bag; cover and refrigerate remaining marinade. Add beef to the bag. Seal and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally.

Drain and discard marinade. On metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, uncovered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until beef reaches desired doneness, basting frequently with reserved marinade and turning once.

Sunshine Coast Barbecue Beef Kabobs is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 cup soy sauce
6 tablespoons dark brown sugar, firmly packed
1 cup water
2/3 cup dry sherry
2 teaspoons pure ground hot red chile or to taste
2 teaspoons Chinese five spice powder
3 teaspoons minced fresh ginger
2 teaspoons minced fresh garlic
4 to 6 pounds beef short ribs

Preparation

To prepare sauce: in a small saucepan combine all the ingredients. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.

2. To barbecue the ribs: two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with the sauce several times during the marinating period. Refrigerate until ready to cook.

When the fire is ready, position the rack 3-inches above the heat source.

Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs. Bring the marinade in a saucepan to a boil and cook, boiling for 5 minutes. Set aside.

Place the ribs on the grill and sear for 10 minutes on each side.

Spoon on the reserved marinade at little at a time after each turn. Cook for 5 minutes, then turn and baste the second side.

Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.

Makes 2 2/3 cups sauce, serving 4 to 6 people.

Five Spice Hot Chilli Barbecue Beef Ribs is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

4 to 5 pounds beef chuck short ribs
2 (12-ounce) cans beer
1 bottle of your favorite barbecue sauce

Preparation

1. Trim any excess fat from ribs and place in a Dutch oven or large cooking pot. Add the beer to cover ribs. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 1/2 hours or until fork-tender.

2. Prepare outdoor grill with medium coals, or heat gas grill to medium.

3. Place ribs on grill; brush with barbecue sauce.

4. Grill, covered, turning often and brushing with barbecue sauce, for about 15 minutes or until crisped

5. Heat any remaining barbecue sauce and serve with ribs.

Makes 6 servings.

BBQ and Beer BBQ Beef Short Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions

Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.

Preheat an outdoor grill for medium-high heat.

Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Barbecued Korean Gal-Bi Short Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

4 to 6 cups mesquite wood chips
1/4 cup dry red wine
4 tsp Worcestershire sauce
1 Tbs cooking oil
1 Tbs red wine vinegar or cider vinegar
1/2 tsp ground coriander
1/2 tsp hot-style mustard
Dash ground red pepper
1 clove garlic, minced
2 tsp seasoned salt
1 tsp paprika
1 2 to 3 pound fresh beef brisket
1 cup catsup
3/4 cup peeled, seeded, and chopped tomato (1 large)
1/2 cup chopped green sweet pepper
2 Tbs chopped onion
2 Tbs brown sugar
1 to 2 tablespoons steak sauce
1 to 2 tablespoons Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground ginger

Preparation

At least 1 hour before grilling, soak wood chips in enough water to cover. Meanwhile, for brushing sauce, mix wine, the 4 teaspoons Worcestershire sauce, oil, vinegar, coriander, mustard, red pepper, and garlic. Set aside. For rub, combine seasoned salt, paprika, and 1 teaspoon black pepper.

Trim fat from meat. Rub paprika mixture evenly onto meat. Drain wood chips. In a grill with a cover arrange preheated coals for indirect grilling*. Sprinkle some wood chips onto coals. Test for slow heat where meat will cook. Place meat on a rack in a roasting pan on the grill rack. Cover and grill for 2 to 2 1/2 hours or till very tender. Every 30 minutes or as needed, brush meat with brushing sauce and add more briquettes and drained wood chips, Discard any remaining brushing sauce.

Meanwhile, for serving sauce, in a saucepan combine catsup, tomato, sweet pepper, onion, brown sugar, steak sauce, the 1 to 2 tablespoons Worcestershire sauce, garlic powder, nutmeg, cinnamon, cloves, ginger, and 1/8 teaspoon black pepper. Bring to boiling. Reduce heat. Simmer, covered, 5 minutes or till sweet pepper is crisp-tender.

To serve, thinly slice meat across the grain. Arrange meat on plates and top with some of the serving sauce. Pass the remaining seining sauce. Makes 12 servings.

Mesquite Beef Brisket Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne
4 1/2 pounds beef short ribs
1/2 cup olive oil
1 onion, minced
2 celery ribs, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
1 (28-ounce) can crushed Italian tomatoes
1 cup water
2 tablespoons tomato paste
1 tablespoon crushed dried oregano
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes

Preparation

Combine the flour, salt, white pepper, and cayenne on a large platter. Dip the short ribs in the mixture to coat lightly on all sides. Remove excess flour by patting the ribs briskly with your hands; set aside.

Heat the olive oil in a large, heavy stockpot over medium-high heat. Brown the ribs on all sides, in batches if necessary, and transfer to a platter.

Pour off and discard about half of the fat in the pan. Reduce the heat to low, add the onion, celery, carrot and garlic; cook until nearly golden, about 10 minutes. Occasionally scrape and stir the bottom of the pan with a wooden spoon to loosen any browned bits of meat.

Stir in the tomatoes, water, tomato paste, oregano, bay leaf, salt pepper and red pepper flakes. Turn the heat to medium-high and bring the sauce to a boil. Add the browned ribs, reduce heat to low, and simmer, covered, about 3 hours. Check the pot and stir occasionally to prevent scorching.

When done, the meat should fall off the bone when gently scraped with a wooden spoon or fork. Before serving, lift the meat out with a slotted spoon or tongs and place on a platter. With a ladle, skim off and discard any fat that has risen to the top.

Remove the bay leaf. Spoon the remaining sauce over the meat and serve over a bed of pasta such as penne.

Makes 8 servings.

Braised BBQ Spicy Hot Short Beef Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 tablespoon freshly squeezed lime juice
1 tablespoon Thai fish sauce
1 tablespoon dark sweet soy sauce
1 tablespoon honey
3 tablespoons shallots, thinly sliced
1 teaspoon garlic, minced
1/2 tablespoon powdered dried red Thai chilis
1 tablespoon sliced green onion with tops
1 teaspoon chopped cilantro, chopped
1/2 lb steak, barbecued and thinly sliced diagonally

Preparation

Optional Marinade: Marinate steak for 2 hour or overnight in a mixture of 2 tablespoons soy sauce, 1 teaspoon salt, 2 tablespoons vegetable oil and 1 tablespoon red wine vinegar.

Combine all ingredients, except steak, to make sauce. Adjust seasonings to your taste, adding more of what you think it needs. Bring to a boil; remove from heat and allow to cool.

Barbecue the steak to medium rare and thinly slice into 1/8-inch diagonal slices.

Serve on a bed of lettuce covered with cooled sauce. Serve garnished with sliced cucumbers and orange mandarin slices. A very colorful and cool Spring or Summer dish.

Neua Yang – Hot and Sweet Thai Barbecue Beef Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

4 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
1/2 cup reduced-sodium soy sauce
1/2 cup white sugar
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons ground black pepper
3 tablespoons water
1 tablespoon Asian (toasted) sesame oil
1 1/2 tablespoons Asian plum wine

Preparation

Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.

Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.

The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.

Korean Barbecue Beef Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 to 2 lb lean, boneless round steak
1/4 cup lime juice
2 tablespoons Worcestershire sauce
3 tablespoons corn oil
1/3 cup soy sauce
2 tablespoons prepared mustard
1 clove garlic, minced
1 large green pepper
4 oz fresh mushrooms
8 cherry tomatoes
1 large onion

Preparation

Cut beef into 1 inch chunks.

Make marinade by combining lemon juice, worcestershire sauce, oil, soy sauce, mustard, garlic.

Place beef chunks in marinade, cover and marinate in refrigerator overnight or at least 8 hours.

Cut vegetables into chunks.

Remove beef cubes from marinade, reserving marinade.

On 4 long skewers, alternate pieces of meat and vegetables.

Grill over hot coals, basting occasionally with marinade, for about 15 minutes, turning skewers regularly.

Asian Style BBQ Beef Kabobs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 lb stew beef meat, cut into 1 inch thick cubes
1/2 cup teriyaki sauce
1/3 cup dry red wine
1 tbsp Worcestershire sauce
1/2 tsp garlic salt
1/2 small pineapple, cut into wedges
1 lg green pepper, cut into 1 inch thick cubes
1 lrg onion, cut into 1 inch thick cubes

Preparation

In a large mixing bowl whisk together teriyaki sauce, red wine, Worcestershire sauce and garlic salt. Before adding beef set aside a small amount of marinade to brush onto kabobs while they cook. Place stew meat, pineapple, green pepper and onion into bowl and coat generously with marinade. Cover bowl with plastic wrap and refrigerate overnight.

Preheat charcoal grill for high heat.

Drain marinade from the beef and vegetables. Discard the drained marinade.

Using four skewers, thread beef, green pepper, pineapple and onion alternately until you have 4 or 5 pieces on each skewer.

Lightly oil grill grate before placing skewers on grill. Place skewers on grill and cook for 12 to 15 minutes, until kabobs are done. While grilling turn and baste kabobs with the reserved marinade. When kabobs are done remove from skewers and serve immediately.

In the event you prepare this recipe the day of, just marinate the beef and vegetables in the refrigerator at least 2 hours before grilling.

Makes 4 servings.

Sizzling BBQ Beef Kabobs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

3 tablespoons coarsely ground pepper
2 tablespoons olive oil
1 tablespoon grated lemon peel
1 teaspoon salt
2 garlic cloves, minced
1 (3 pound) whole beef tenderloin

Preparation

Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.

Bake, uncovered, at 400 degrees F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Cover and let stand for 10 minutes before slicing.

Captain Peppers Barbecue Beef Tenderloin Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

4 (6 ounce) beef tenderloin steaks, about 1 1/2-inch thick
Goya Adobo with Pepper, to taste
2 tablespoons butter
1 tablespoon Goya Extra Virgin Olive Oil
2 cloves garlic, thinly sliced
1 tablespoon finely chopped fresh parsley

Preparation

Season beef with Adobo on both sides. Heat butter and oil in a large skillet over medium-high heat. Add steaks to pan and cook until well browned and medium rare, flipping once, about 6 minutes. Transfer meat to a plate; cover with foil to keep warm.

Lower heat to medium. Add garlic to skillet and cook until light golden brown, about 1 minute. Add parsley and cook 30 seconds more.

Divide steaks evenly among serving dishes. Top steaks evenly with garlic mixture.

Ranch Seasoned Barbecue Beef Tenderloin Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 (3 pound) whole beef tenderloin, trimmed
2 teaspoons olive or canola oil
2 garlic cloves, minced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon pepper

Preparation

Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the basil, rosemary, salt and pepper; sprinkle evenly over meat. Place on a rack in a shallow roasting pan.

Bake, uncovered, at 425 degrees F for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Let stand for 10 minutes before slicing.

Baked BBQ Grill Tenderloin Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 (3 pound) whole beef tenderloin, trimmed
2 teaspoons olive or canola oil
2 garlic cloves, minced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon pepper

Preparation

Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the basil, rosemary, salt and pepper; sprinkle evenly over meat. Place on a rack in a shallow roasting pan.

Bake, uncovered, at 425 degrees F for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10 minutes before slicing.

Baked BBQ Grill Tenderloin Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

* 6 lrg garlic cloves mashed
* 1 sm onion chopped
* 1 Tbsp. coarse salt
* 1 Tbsp. paprika
* 1 Tbsp. garlic pwdr
* 1/2 tsp freshly-grnd black pepper
* 1/2 c. barbecue sauce
* 2 Tbsp. steak sauce
* 2 tsp Dijon mustard
* 1/4 c. molasses
* 2 Tbsp. honey
* 1 x beef brisket - (5 to 7 lbs)

Preparation

1. Notes: Choose a brisket which is not too lean; it should be marbled as well as have nice fat coverage on one side with a lighter coat of fat on the other. This fat helps flavor the meat as it cooks and ensures which it does not shrink or possibly get too dry as it slow cooks. Soak chips 1 hour before smoking.

2. Mash garlic, onion and salt together to make a paste or possibly blend as best you can. Stir in paprika, garlic pwdr, pepper, barbecue sauce, steak sauce, mustard, molasses and honey. Place meat in shallow, non-aluminum roasting dish. Smear marinade all over meat. Dust with a little more salt, pepper and paprika, if you like.

3. Prepare smoker according to manufacturer's instructions (I used two layers of briquettes). Place 4 to 6 medium to large chunks of hickory on top of warm briquettes. Fill water bowl with water or possibly add in a can of beer and a sliced onion to further flavor the meat. Place meat on grill, cover smoker and leave vents partly open. Replace about 8 to 10 briquettes every 1 1/2 hrs, and add in additional hickory chunks - about 4 - as required (if you notice they are burning out, if fire is too warm, or possibly if there is insufficient or possibly no smoke).

4. Cook till meat thermometer inserted in middle registers about 145 degrees (temperature will climb quickly from which point, and final inside temperature will result in meat which is medium cooked), about 5 to 7 hrs. Cover and chill brisket overnight.

5. Slice, reheat, then serve.

6. Variation: Prepare brisket in same manner, adding 1 to 3 tsp. Liquid Smoke to ingredients for smoke flavor, if you like. Roast in oven at 325 degrees till very tender, 4 to 5 hrs. Once brisket is tender, add in broth or possibly bouillon to make additional sauce (or possibly use favorite barbecue sauce with some water), if required. Chill meat overnight, covered, then slice and put, with sauce, in roasting pan and roast at 325 degrees 1 to 2 hrs to further tenderize.

7. This recipe yields 8 to 10 servings.

Hickory and Honey Barbecue Smoked Brisket Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

5 pounds beef short ribs; (up to 6)
1 cup mansion barbecue spice mix
bowl of beer mop sauce for meat

***GLAZE AND BARBECUE SAUCE***

1 1/2 cups ketchup
1 cup beer
3/4 cup cider vinegar
3 tablespoons cilantro minced
3 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
2 cloves garlic; minced
2 teaspoons cumin seeds; toasted and ground
1 1/2 teaspoons anise seeds; toasted and ground
1 1/2 teaspoons salt
1 teaspoon Tabasco

Preparation

Massage each short rib with the dry rub. Place the ribs in plastic trash bag, and put them in the refrigerator overnight. The next day mix the mop sauce and prepare the pit for smoking. Place the ribs in the pit, fatty side up, and cook them between 200F and 220F for 5 hours.

Until the last hour, baste with the mop sauce every 30 to 60 minutes. While the ribs are smoking, prepare the glaze so it is ready to apply approximately 45 minutes before the meat is done. Mix the glaze ingredients in a saucepan, and bring them to a simmer, stirring frequently.

Cook the mixture for 30 minutes. Mop the glaze on the top and sides of the ribs twice during the last 30 to 60 minutes of cooking time. (Never apply glaze before the last hour or it will burn.) Return the remaining glaze to the stove, and simmer it until it’s reduced by one-third, about 15 to 20 minutes.

After removing the ribs from the pit, allow them to sit 10 minutes, and then trim the fat. Serve them with the reduced glaze on the side. Yield: 6 servings

Spice Glazed Barbecue Spare Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 beef brisket (4-5 lb. size)
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons liquid smoke
1/3 cup Worcestershire sauce
3/4 cup barbecue sauce

Preparation

Sprinkle beef with celery salt, garlic powder, and onion powder. Place in a shallow dish. Pour liquid smoke and Worcestershire sauce over meat. Cover with aluminum foil, and refrigerate overnight, turning once.

Cover and bake at 300 degrees for 4 hours or until tender. (Time varies depending on oven and meat.) Pour off liquid, reserving 1/2 cup.

Combine barbecue sauce and 1/2 cup liquid, stirring well. Pour sauce over beef. Bake uncovered an additional 30 minutes.

To serve, slice across grain into thin slices.

Baked Barbecue Beef Brisket Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

½ Cup worcestershire sauce
½ Cup brown sugar
½ Cup vinegar
½ Cup water
½ Teaspoon chili powder
½ Cup tomato sauce
4 bay leaves
salt
pepper
5-6 pound lean Brisket (or 2 small ones)

Italian Spices:
garlic powder
basil
oregano
parsley

Preparation

Boil brisket covered with water, add your favorite Italian spices (I use garlic powder, basil, oregano, bay leaves, parsley, salt and pepper).

Boil all together for 2 hours.

Sauce: Mix together the Worcestershire sauce, brown sugar, vinegar, water, chili powder and tomato sauce.

Boil till thick.

Cook the cooked brisket VERY SLOWLY over low heat.

Baste often with sauce. Slice thin against grain

Ranch Style Barbecue Beef Brisket Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 (5- to 6-pound) beef brisket flat, fat left on
1 cup Big Cow Beef Injection
1/2 cup Big-Time Barbecue Rub

Preparation

A couple of hours before you plan to start cooking, inject the Big Cow Beef Injection into the brisket using a food-grade syringe, inserting the syringe in several different places.

Season the brisket with the Big-Time Barbecue Rub as heavily as you can by pressing it into the surface of the meat.

Prepare your cooker for indirect cooking at 275°F, using pecan wood for flavor. Arrange the brisket fat side down and cook for 1 hour. Flip the brisket over and continue cooking until an instant-read thermometer inserted into the meat registers 160°F.

This should take 3 to 4 hours.

Wrap the brisket tightly in a double layer of heavy-duty aluminum foil and return to the cooker. After another hour, begin checking the internal temperature. When it reaches 200°F, remove the brisket and let it rest, wrapped in foil, for 30 minutes.

Sauce each side lightly with Big-Time Barbecue Sauce or your favorite commercial sauce, and serve.

Southern Style BBQ Beef Brisket Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

Moppin' Sauce

3 (20 ounce) bottles BBQ sauce
2 quarts water
1/2 cup beef stock base
1/2 tbsp. garlic powder
1/4 cup Kahlúa
2 tbsp. blackstrap molasses
2 tbsp. yellow mustard
1/2 tbsp. liquid smoke
1 tbsp. olive oil
1 tsp. coarsely ground black pepper
1/2 tsp. crushed red pepper flakes
2 sticks (1 cup) butter

Beef

1 large (8-12 lbs) whole beef brisket
1 tbsp. fresh garlic, minced
1/2 cup Rib Rub

Rib Rub

1 cup Kosher salt
2 tbsp. paprika
1 tbsp. garlic powder
1 tsp. onion powder
1 tbsp. thyme
1 tbsp. ground cumin
1 tsp. oregano or sweet marjoram
1 tbsp. coarsely cracked black pepper

Preparation

Combine all ingredients for sauce in a stockpot and mix well. Simmer for 20 minutes, stirring occasionally. Cool. Makes 1 gallon of BBQ sauce.

To make Rib Rub, combine all ingredients and store in an airtight container. Use enough of the Rib Rub to coat the brisket; save the remainder.

Ask your butcher to remove most of the fat and sinew from a whole brisket (or do this yourself), leaving only 1/4 inch fat to help preserve the juiciness during the cooking process. Separate the brisket into two muscles, the flat and the point.

Hand rub each brisket with minced garlic or garlic powder and Rib Rub (for the Rib Rub, use store-bought or the one given above).

Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the temperature around 185-200°F.

After 4 hours, start mopping with sauce every hour. After 8 hours, briskets should be almost black. This blend of smoke, rib rub and sauce forms a crunchy exterior called 'bark.'

To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200°F for another 3 hours.

Remove briskets from aluminum foil and allow to rest for 30 minutes. After the brisket has cooled, wrap it in tightly with plastic wrap and refrigerate overnight.

The next day, smoke again over indirect heat at 225 to 235°F for 2 to 3 hours or until internal temperature reaches 160°F.

Let stand for 15 minutes before slicing. Slice just before serving to preserve juiciness.

Makes about 10 to 16 servings.

Smoked Barbecue Beef Brisket With Mopping Sauce Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!