Delacrois’s Apple BBQ Beef Briskit
Categories: Meat, Bbq, Cajun, Beef, Ethno-cultural, Dixie
Yield: 6 Servings
1/2 c Dry white wine
3 1/2 c Apple cider
1/3 c Honey
2 tb Yellow mustard
1/3 c Soy sauce
1/4 c Blackstrap molasses
1 tb Minced garlic
1 tb Minced fresh ginger root
1/4 c Cider vinegar
Salt & pepper to taste
3 lb Beef brisket
Mix Wine, vinegar, Cider, Honey, mustard, soy sauce, molasses, garlic, salt, pepper & ginger root in Dutch oven or heavy roasting pan.
Add your brisket then cover & place in oven.
Be sure to pre-heat oven to 375 deg-.
Cook for 50 mins.
Remove brisket from cooking liquid, cover then set aside.
Transfer liquid to a pan & cook over med-heat until reduced to a glaze & i fairly thick.
Use covered grill to get coals & either hickory, apple, or mesquite going.
Smoke brisket for 1 hr.
Turn meat & brush on glaze every 20 mins.
Be sure to keep your coals going!
ORIGIN: Andy Delacrois, Houma-La. circa, 1997