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Emeril's Smoked Beef Brisket

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***BBQ SAUCE***
4 cups tomato ketchup
2 cups Worcestershire sauce
1 small onion; minced
1 tablespoon minced garlic
drizzle of apple cider vinegar
four lemons; juice of
salt and black pepper
hickory chips
1 whole 10 pound beef brisket; untrimmed
Rustic Rub

Soak the chips in water for a couple of hours, and then drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker and smoke at 350F for 4 hours. Reduce the heat to 125F and continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in two pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ sauce. In a saucepan, whisk all the ingredients together. Season the sauce with salt and black pepper. Place the pan over medium heat, bring the mixture up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refrigerated. Source: EMERIL LIVE -- SHOW #EMIA51 Posted by Dave Hendricks Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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