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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Harry's Beef Brisket Recipe

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This recipe for Harry's Beef Brisket is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 pound fresh beef brisket

MARINADE:
1/2 cup water
1/2 cup barbecue sauce
1 small onion, finely chopped
2 TBLS Worcestershire sauce
1 TBLS instant coffee crystals
1 TBLS vinegar
1 TBLS cooking oil
3 garlic cloves, minced
1/2 tsp seasoned pepper
4 cups hickory or mesquite chips
Directions:
Directions:
1. Trim fat from brisket. Place meat in a plastic bag set in a shallow dish.
2. In a small bowl combine water, barbecue sauce, onion, Worcestershire sauce, coffee crystals, vinegar, cooking oil, garlic and pepper.
3. Pour over meat; seal bag. Marinate meat in the refrigerator for 6-24 hours, turning bag occasionally. 4. At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.
5. Drain meat, reserving marinade. In a charcoal grill, arrange medium-low coals around a drip pan. Test for low heat above the pan. Sprinkle half of the drain wood chips over the coals.
6. Place meat on the grill rack over drip pan. Cover and smoke for 2-2 1/2 hours or until meat is tender, brushing once with marinade halfway through cooking.
7. Add more coals and wood chips as needed.
8. To serve, thinly slice meat across the grain.
9. In a small sauce pan bring the remaining marinade to boiling. Boil gently, uncovered, for 1 minute. Pass the sauce with meat.
Personal Notes:
Personal Notes:
A bottle of Open Pit or Bullseye barbecue sauce can be used as the base for this marinade and mop. The onions, garlic and coffee gives the sauce a nice freshness.

 

 

 

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