Yankee Brisket Pulled Barbecue
Submitted by Andrea Fleury
This is a great make-ahead dish for a large gathering. Serve with steamed soft bungs, large garlicky dill pickles, coleslaw, baked beans, and lots of napkins. Once it’s all done, it can stay heated in crock pot, ready to be served. It somehow improves with the waiting.
Ingredients
4 lbs. of beef brisket or chuck roast
3 1/2 oz. of bottle liquid smoke
2 cups of chopped onions
1/4 cup of cider vinegar
1/4 cup of dark brown sugar, packed
2 tbsp. of Dusseldorf mustard or any spicy brown mustard, or yellow mustard
1 tbsp. of dark molasses
1/4 tsp. of cayenne pepper
1/4 tsp. of hot pepper sauce
3 tbsp. of Worcestershire sauce
1 cup of ketchup
1/2 cup of chili sauce
1/2 lemon, sliced
1 tbsp. of salt
1/4 tsp. of freshly ground black pepper
Directions
Preheat oven to 350 degrees
Put the meat on a rack in a roasting pan, fat side up, and pour the liquid smoke around it
Seal the pan with foil and place in oven, roasting the brisket for about 4 hours or until it is very tender, turning once
Uncover the meat for the last 30 minutes to brown
Remove the meat from the oven and let it cool
Wrap it in plastic and refrigerate
Pour the pan juices and fat into a glass jar or bowl, cover and refrigerate
The next day, remove the meat from the refrigerator and trim away any extra fat
Pull the meat into small shreds with your hands or forks
Remove the hardened fat from the pan juices
In a large pot, melt 3 tbsp. of the hardened fat over medium heat, add onions and sauté until tender
Add all the remaining ingredients and 1 cup of the pan juices
Stir well and simmer for 20 minutes over low heat
Add the “pulled” meat to the sauce and simmer very slowly, uncovered, for 1 hour, stirring frequently
Add more pan juices, or water, if necessary, to keep the meat moist
Serves 8-12