Indoor barbequed brisket of beef
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Brisket of beef |
| 2½ | tablespoon | Dark brown sugar |
| 1½ | teaspoon | Dried sweet basil |
| ⅛ | teaspoon | Ground cumin |
| ¾ | teaspoon | Ground coriander |
| ¾ | teaspoon | Ground savory |
| ¾ | teaspoon | Dried thyme |
| ¾ | teaspoon | Black pepper |
| ¾ | teaspoon | White pepper |
| 2 | tablespoons | Paprika |
| 2 | teaspoons | Dry mustard |
| 2 | teaspoons | Onion powder |
| 2 | teaspoons | Garlic powder |
| Salt to taste | ||
| ¼ | cup | Vinegar |
| ¼ | cup | Brown sugar |
| ¼ | cup | Worcestershire sauce |
| 2 | cups | Water |
| 1 | cup | Ketchup |
| 1 | Onion -- minced | |
| 1 | teaspoon | Celery seed |
| Salt to taste | ||
Directions
RUB:
SAUCE:
Prepare the rub: Combine all the ingredients in a small bowl. Store the mixture in an airtight container for up to four months. There's no need to refrigerate it.
To use the rub: Massage it into the meat thoroughly the night before you plan to grill or bake. Wrap the meat well in plastic wrap and place in the refrigerator until cooking time, so the flavors will be absorbed into the meat.
Cover and bake 5 hours at 275. Drain off grease. Set aside.
Mix all ingredients for sauce and boil 15 minutes. Pour sauce over meat, bake uncovered for one additional hour.
Recipe By : Edward Beatty