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beef brisket chuck roast liquid smoke onions apple cider vinegar brown sugar brown mustard molasses cayenne pepper red hot pepper sauce Worcestershire sauce ketchup chili sauce lemon salt black pepper
Viewed: 28 - Published at: 5 years agoIngredients
- 4 pounds beef brisket chuck roast,, eye of round, or pork shoulder or loin
- 3 1/2 ounces liquid smoke
- 2 cups onions chopped
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar dark, packed
- 2 tablespoons prepared mustard spicy, brown mustard, or yellow mustard
- 1 tablespoon molasses
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red hot pepper sauce
- 3 tablespoons worcestershire sauce
- 1 cup ketchup
- 1/2 cup chili sauce
- 1/2 Lemon, sliced
- 1 tablespoon salt more or less, to taste
- 1/4 teaspoon black pepper freshly ground
Method
- Preheat the oven to 325F (160C).
- 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 it in the oven.
- Roast the brisket for 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 remove any extra fat.
- Pull the meat apart into small shreds.
- Remove the hardened fat from the pan juices.
- In a large pot, melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender.
- Add all of 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.
