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| Smoked Brisket With Spicy Soppin' Sauce |
Hits: 5 |
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| Date Added: |
November 20, 2008 |
| Calories: |
105 |
| Serves: |
6 |
| Prep. Time: |
0:00 |
| Category: |
Beef, Main Dish, Copy Cat / Restaurant |
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| Ingredients: |
1 garlic clove
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 tablespoon ground mild dried chili
= (such as New Mexico)
1 beef brisket - (abt 4 lbs)
=== SPICY SOPPIN' SAUCE ===
1 small dried hot chili
1 shallot
1 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon aniseeds
1/4 teaspoon ground cumin
2 cups ketchup
Hot-pepper sauce
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| Directions: one line for each direction. When saved the lines will be numbered. |
- In a small bowl, with the back of a heavy spoon, mash the garlic with the salt, pepper and ground chili. Rub this spice mixture thoroughly into the meat. Place in a nonaluminum dish, cover and refrigerate for 24 hours. Remove from the refrigerator 45 minutes before smoking.
- Prepare a low-heat fire in a water smoker.
- Put the water pan in place and fill the pan with water. Place the brisket on the highest food rack. Cover and smoke, keeping the temperature between 190 and 225 degrees, until the meat is tender enough to cut with a fork, 6 to 7 hours. (Add more water to the pan as needed and, if using a charcoal smoker, add more partially lit coals to the fire pan as required.)
- Meanwhile, make the sauce: In a food processor, combine the chili, shallot, vinegar, brown sugar, Worcestershire sauce, coriander, salt, aniseeds and cumin. Process until smooth. Transfer to a saucepan and stir in the ketchup. Bring to a boil over medium-high heat, reduce the heat to low, cover partially and simmer, stirring occasionally, until the sauce has thickened, about 30 minutes. Season with the hot-pepper sauce. Set aside. When the brisket is tender, transfer it to a cutting board and cover loosely with aluminum foil. Let rest for 15 minutes.
- Using a sharp knife, slice the meat across the grain or, using 2 forks, pull apart into chunks. Arrange on a warmed platter. Reheat the sauce over low heat, pour it into a bowl and pass at the table.
- This recipe yields 6 servings.
- Comments: This recipe is based on an old Texas formula. Using a water smoker is mandatory here. It's the only way to come close to "real" barbecue at home.
Notes:
Recipe adapted from Williams-Sonoma Lifestyles Series, Backyard Barbecues, by Phillip Stephen Schulz (Time-Life Books, 1999) |
| Nutrition Facts |
| Servings Per Recipe: 6 |
| Amount Per Serving |
| Calories: 105 |
Calories from Fat 2.5% |
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| Total Fat |
trace |
| Cholesterol |
0mg |
| Sodium |
1508mg |
| Carbohydrate |
28g |
| Dietary Fiber |
1g |
| Protein |
1g |
| Exchanges: 0 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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