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Turning lemons into lemonade. We had guests for dinner the other night and one of the items I served was a smoked brisket. Though the smoking was really good, I was disappointed in the tenderness of the meat. Fast forward 24 hours and the solution is more braising. The brisket was originally smoked for 6 hours and then braised for 4 hours. Still not enough cooking. I created a Bar-B-Que sauce and cooked for an additional 2.5 hours. Result, a very tasty dinner.
Recipe
BBQ Beef Brisket
- Take 1 – 2 cups of Sweet Baby Rays
- Add 1 cup of braising liquid from the original braising – the braising liquid included 1 beer, 1/4 cup vegetable oil, 1 cup chicken stock 2 tbsp minced garlic, 2 tbsp worstershire sauce, 1 tsp cayenne and salt and pepper to taste
- Add 1 cup of chicken stock
- Add 3/4 cup of ketchup
- Add 1/4 cup Molasses
- Add 1 cup of chili Bar-B-Que sauce (I had this made for chicken wings earlier in the week)
- 1 tsp each of garlic powder, onion powder, salt and pepper
- Mix in brisket, bring to a boil, then reduce and simmer for 2 hoursÂ
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