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- 1 recipe Vinegar Mop Sauce
- 1 3 - 3 1/2pound fresh beef brisket
- 2 teaspoons seasoned salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic pepper
- 1/2 teaspoon ground cumin
- 6 - 8 mesquite, hickory, or pecan wood chunks*
- 1 recipe Spicy Beer Sauce
- 12 kaiser rolls, split and toasted (optional)
1. Prepare Vinegar Mop Sauce; set aside. Trim fat from meat. For rub, in a small bowl stir together seasoned salt, paprika, chili powder, garlic pepper, and cumin. Sprinkle the rub evenly over meat; rub in with your fingers.
2. In a smoker arrange preheated coals, wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place meat on the grill rack over water pan. Cover and smoke for 5 to 6 hours or until a fork can easily be inserted into meat, brushing occasionally with Vinegar Mop Sauce during the last hour of smoking. Add additional coals and water as needed to maintain temperature and moisture. Do not add wood after the first 2 hours of smoking. (Too much smoke can give a bitter taste to smoked meat.)
3. Remove brisket from smoker. Thinly slice meat across the grain. Serve with Spicy Beer Sauce. If desired, serve meat and sauce in kaiser rolls.
- For the most smoke production, soak wood chunks in enough water to cover for at least 1 hour before grilling. Drain wood chunks before using.
Yield: about 2-1/4 cups
- 3/4 cup chopped, seeded, peeled tomato (1 large)
- 1/2 cup chopped onion (1 medium)
- 1/2 cup chopped green sweet pepper
- 2 tablespoons butter
- 1 cup bottled chili sauce
- 1/2 cup beer
- 1/2 cup cider vinegar
- 2 tablespoons packed brown sugar
- 1 - 2 tablespoons chopped canned chipotle peppers in adobo sauce
- 1 1/4 teaspoons ground black pepper
- 1/2 teaspoon salt
1. In a medium saucepan cook tomato, onion, and green pepper in hot butter over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in chili sauce, beer, vinegar, brown sugar, chipotle peppers, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until reduced to about 2-1/4 cups.
- Servings Per Recipe 12,
- cal. (kcal) 253,
- Fat, total (g) 12,
- chol. (mg) 77,
- sat. fat (g) 4,
- carb. (g) 11,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 6,
- pro. (g) 24,
- vit. A (IU) 486,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 770,
- Potassium (mg) 444,
- calcium (mg) 20,
- iron (mg) 3,
- Other Carb () 1,
- Lean Meat () 4,
- Percent Daily Values are based on a 2,000 calorie diet
- 1/4 cup beer
- 4 teaspoons Worcestershire sauce
- 1 tablespoon vegetable oil
- 1 tablespoon vinegar
- 1/2 teaspoon jalapeno mustard or other hot-style mustard
- Bottled hot pepper sauce
1. In a small bowl stir together beer, Worcestershire sauce, oil, vinegar, mustard, and a few dashes bottled hot pepper sauce.
- Servings Per Recipe 12,
- cal. (kcal) 253,
- Fat, total (g) 12,
- chol. (mg) 77,
- sat. fat (g) 4,
- carb. (g) 11,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 6,
- pro. (g) 24,
- vit. A (IU) 486,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 770,
- Potassium (mg) 444,
- calcium (mg) 20,
- iron (mg) 3,
- Other Carb () 1,
- Lean Meat () 4,
- Percent Daily Values are based on a 2,000 calorie diet
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