barbecued beef brisket - lowfat

Categories
Beef
Low-fat
Yield
8 Servings
MeasureIngredient
3 pounds Beef brisket; trimmed -Blast of Taste-Baste---
3 quarts Water
24 ounces Nonalcoholic beer
1 tablespoon Liquid smoke
1 tablespoon Red-hot pepper sauce
1 tablespoon Low-sodium worcestershire sauce
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 tablespoon Chili powder
1 tablespoon Paprika
3 tablespoons Cider vinegar
¼ cup Molasses -Here's the Rub---
2 tablespoons Paprika
2 tablespoons Dark brown sugar
1 tablespoon Chili powder
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 teaspoon Ground cumin
1 teaspoon Freshly ground black pepper
1 teaspoon Ground red pepper; (optional) -Tom's Own Quick (fat-free)BBQ Sauce---
2 cups Barbecue sauce; low-sodium, hickory-smoked & fat free
¼ cup Low-sodium worcestershire sauce
1 teaspoon Louisiana hot sauce
1 teaspoon Garlic powder
2 teaspoons Paprika
¼ cup Blackstrap molasses
Chipotle chili pepper; dried or canned (optional)

Sauce: Combine all Blast of Taste-Baste ingredients in a large (8 qt) soup pot. Bring to a simmer over medium-high heat. Yields 1 gallon Note: After your beef brisket takes a nice long simmer in this spicy broth, use it to mop, or baste, your brisket every 10 minutes while it grills.

Note: "Liquid smoke" introduces that flavor we all love but with none of the potentially carcinogenic compounds in real smoke.

Rub: Combine all rub ingredients in a small bowl. Yields ⅔ c (enough to rub both sides of one whole brisket or two 2½- to 3-lb brisket pieces).

BBQ Sauce: Combine all BBQ sauce ingredients in a saucepan. Stir to blend thoroughly. Cook, uncovered, over low heat for 15 minutes, stirring occasionally. Remove and discard chipotle pepper (if used). Spoon sauce over beef brisket slices. Yields 1 cup.

Meat:

Step 1 In a large soup pot over medium-high heat, bring "mop" "Blast-of-Taste Baste" to a boil. Submerge a 3-lb trimmed beef brisket (choose a square-end piece over a pointed end; it has less fat content) in the spicy broth. Reduce heat to low and simmer 3 hours. Add water as needed, just to cover meat.

Step 2 Remove brisket from mop to large platter. Let brisket cool 5 minutes. Using your fingertips, press ⅓ c dry rub into both sides of the warm brisket, covering all surfaces. NOTE: Store any remaining rub in an airtight jar and refrigerate or freeze.

Step 3 Preheat a covered gas barbecue grill on high for 1 minute, lighting both sides. Turn off burner on right side of grill. Carefully lift right cooking grid, using pliers or fireproof glove. Place a disposable baking pan (8 ½ x 12-in.) under right grid and lower grid back into place. Place rubbed brisket onto right grid, directly over pan. With a spoon, lightly baste meat with simmered mop. Close grill lid. Reduce heat on left side of grill to medium. Roast brisket for 30 minutes, basting with mop every 10 minutes. Turn brisket over and roast for 30 minutes more, again basting every 10 minutes.

Step 4 Remove brisket to a cutting board and let stand 5 minutes, to redistribute juices. Using a long, sharp knife, slice brisket thinly across the grain (approximately ⅛-in. slices). Serve 3 oz of sliced meat on a multigrain roll and slather with "Tom's Own Quick Barbecue Sauce". Yields 8 sandwiches

PER SERVING (WITHOUT BBQ SAUCE): CAL 309, FAT 7⅖ g (22% of cal), SAT. FAT 0 g, CHOL 94.3 mg FIBER 2.1 g,PRO 35.3 g,CARB 24.3 g,SODIUM 276 mg Posted in our public library's computer. MC formatted by MC_Buster and Brenda Adams<adamsfmle@...>

Recipe by: Prevention Mag., July 1997 Posted to MC-Recipe Digest V1 #695 by Badams <adamsfmle@...> on Jul 27, 1997

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