Delacrois’s Apple BBQ Beef Briskit

Filed in Gather Food Essential by on January 7, 2010 0 Comments

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

About the Author ()

Viet Nam vet with the usual baggage but mine is now packed away. Public health specialist & medical anthropologist have worked all over the globe, most recent work since 1988 in the former Soviet Union (now the CIS/NIS) & based out of Flo

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