9 to 10 pound brisket
5 tbsp best of the border dry rub
1/4 cup full-flavor beer barbecue sauce of, choice
A Recipe for
Best Of The Border Barbecue Brisket-Austin Am
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
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This Recipe for Best Of The Border Barbecue Brisket-Austin Am is one of thousands in the Recipes-to-go Meat Cookbook.
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If you enjoy this Best Of The Border Barbecue Brisket-Austin Am Recipe - you should enjoy the recipe collections you can find on the websites below:
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This is a recipe for Best Of The Border Barbecue Brisket-Austin Am from the recipe cookbook of Recipes-to-go (Meat)
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Preheat barbecue pit to 250 degrees. Cut off fat wedge near large
end of brisket, then pat dry evenly over meat. Place rump in
barbecue pit, fat side up, and cook at 250 to 275 degrees for 4
hours. Remove meat from pit. Make a foil bag large enough to hold
brisket from extra-heavy-duty foil, leaving one side open. Put meat
in bag and add beer. Seal all edges of foil well. Return brisket in
bag to pit. Raise temperature to 300 degrees. Let pit cook back down
to 225 to 250 degrees and cook another 3 hours. Remove brisket from
pit, top with favorite barbecue sauce. Slice and serve. Serves
16 to
20. -- Texas Barbecue
From: Bluebeard #103 @4903 6 Date: 08-10-01
Serves: 20
Best Of The Border Barbecue Brisket-Austin Am Recipe brought to you by Recipes To-Go