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Recipe: Wyoming Brisket Barbecue

September 1, 2011

I looked at the forecast today and finally saw some cooler weather on the horizon. Now is the time for some slow cooked brisket and here is a favorite recipe:


Spice mix:
1 tablespoon salt
2 tsp. ground chili pepper
2 tsp. ground argue pepper
1 1/2 tsp. dry ground mustard
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. black pepper
1 tsp. crushed bay leaves
1 tsp. dried basil leaves
1 tsp. mustard seed
1/2 tsp. white pepper
1/2 tsp. cumin
1/2 tsp. dried thyme
1/2 tsp. coriander

4 lb. brisket
2 cups chopped onion
1 1/2 cup chopped celery
3-4 cups beef broth
2 cups tomato sauce
4 bay leaves
1/4 cup brown sugar
1/2 cup honey

Make the seasoning mix. Rub 3 tablespoons of seasoning mix into a prepared brisket (trimmed of visible fat). refrigerate overnight.

Bring Brisket to room temperature. Bake uncovered, at 425* for 30 minutes. Turn brisket over and add 1/2 cup of beef broth. Bake for one hour, adding more broth as needed. (Keeping a bit of liquid in the pan.) Reduce heat to 350*. Remove brisket and place pan over high heat. Add onion, celery, tomato sauce, bay leaves, brown sugar,and the remaining seasoning mixture. Bring to a steady boil for 6 minutes. then add just 1/4 cup of honey and the remaining stock.

Return brisket to pan with the sauce and bake for 1 to 1 1/2 hours, turning the meat over two times.

Slice the meat against the grain. Add the remaining honey and cook meat and sauce together on the stove top for 45 more minutes.

Enjoy with some crusty bread and coleslaw. Mmmmmm……

I know it takes forever, but it is worth it. 🙂

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