Barbecued Beef Brisket
Easy beef
breast! How to cook baked beef breast, covered with a mixture of barbecue sauce
and soy sauce, wrapped in foil and baked until it falls to pieces. This beef
brisket is simple and delicious.
Ingredients
Rub
- 2 teaspoons salt
- 2 teaspoons dry mustard
- 1 teaspoon garlic powder
- 2 teaspoons ground black pepper
- 1 teaspoon ground cumin
- 1 1/2 tablespoons packed light brown sugar
- 1 1/2 tablespoons paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon onion powder
Brisket
- 1 pound bacon
- 1 (4-5 pounds) brisket roast – if there is a thick layer of fat trim it down to 1/4 inch
Sauce
- reserved bacon from cooked brisket
- 1-2 cups chicken broth
- 1/2 cup cider vinegar
- 1/2 cup ketchup
- 1/3 cup packed dark brown sugar
- 1 onion, finely chopped
- 4 teaspoons canned chipotle peppers in adobo sauce, minced
Instructions
First, Rub
it. Mix all ingredients well in a small bowl and set aside.
Then, Place
the oven rack in the top center position and heat the oven to 275 degrees. Rub
the whole chest dry and drill holes with a fork. Place half of the bacon
widthwise in a 9 x 13-inch baking dish (it is best not to use glass). Place the
fat side breast on the bacon. Spread remaining bacon crosswise over top of
breast, rolling on sides and covering over. Cover the pan with aluminum foil
and bake for 4 hours.
Take the pan
out of the oven. Gently turn the chest, the fat side up. Replace the foil and
return to the oven. Turn off the heat and leave the breast in the oven for
another hour.
Pour the
accumulated chestnut juice into a large measuring cup or bowl. Remove bacon
from the breast and cut into pieces. Cook the bacon in a medium saucepan over
medium heat for about 5 minutes, until the fat is returned. Add the onion and
cook until softened, 4-5 minutes. Remove from heat and add vinegar and dark
brown sugar. Return to the heat and simmer until the mixture is reduced to a
syrupy consistency, about 5 minutes.
Degrease the
accumulated juices and add chicken broth to make a total of 3 cups. Add to the
mixture in a saucepan and reduce to about 3 cups in volume, 8-10 minutes.
Remove from heat and add the ketchup. Mix well and filter if desired. (I like
to filter about half of the solid pieces and leave the rest). After draining,
add the chipotle peppers.
Put the oven
on the grill. Brush the breast with 1 cup of sauce and grill until the top is
lightly browned and the fat begins to crisp. Cut the breast against the grain
in 1/4 inch slices and serve with sauce.
Happy
Cooking Time.
