Tag Archives: bbq

Hickory-smoked brisket with Southwestern barbecue sauce

Total time: 2 hours, plus 5 to 6 hours smoking time

Servings: 6 to 8

Note: This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker. Hickory chips are available at many well-stocked markets as well as at barbecue supply stores. The barbecue sauce makes about 6 cups, more than is needed for this recipe. Any remaining sauce will keep up to 1 week, refrigerated.

Hickory-smoked brisket

1 tablespoon kosher salt

1 teaspoon freshly ground pepper

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1 (3- to 4-pound) beef brisket with a layer of fat no thicker than 1/2-inch

4 cups beer

2 cups water

Hickory chips, soaked

1. In a small bowl, combine the salt, pepper, onion powder, cumin and garlic powder. Rub the mix into the brisket and let sit at room temperature, 45 minutes to 1 hour.

2. Meanwhile, prepare your smoker or grill to cook over low, indirect heat for several hours. Set up a drip pan underneath where the brisket will smoke, and fill with the beer and water. Shortly before cooking, adjust the heat as needed to maintain a temperature around 250 degrees and add hickory chips to start smoking.

3. Place the brisket (fat side up) in the prepared smoker and cook for 2 1/2 hours. Adjust the heat as needed (add several coals to either side of the grill as needed if using a kettle grill) to maintain the ambient temperature (around 250 degrees); replenish the chips as needed to keep smoking. Baste the brisket every 30 minutes or so to keep it moist.

4. After 2 1/2 hours, wrap the brisket (fat side up) tightly in foil and continue to cook over indirect low heat until the meat is fork-tender, 3 to 4 additional hours (time may vary depending on the heat of the smoker and size and thickness of the brisket).

5. Remove the brisket from heat and, still wrapped in foil, cover it with a layer of newspaper and kitchen towels to keep warm. Set aside, covered, for at least 1 hour before serving. While the brisket is resting, make the sauce.

Southwestern barbecue sauce and assembly

1 large onion, thinly sliced, top to bottom

3 cloves garlic, crushed

2 jalapeños, seeded and diced

2 poblano or pasilla chiles, seeded and diced

1/2 cup strong brewed coffee

1 beer, preferably ale

2 tablespoons tomato paste

3 cups ketchup

1/4 cup maple syrup, preferably Grade B

1/4 cup molasses

1 tablespoon cumin

2 teaspoons salt

1 teaspoon New Mexico chile powder

1/3 cup red wine vinegar

Prepared smoked brisket

1. In a heavy-bottom 4-quart pot, combine the onion, garlic, jalapeños and chiles with the coffee and beer. Bring to a simmer over medium-high heat, then reduce the heat and simmer until the onion is translucent, about 10 minutes.

2. Stir in the tomato paste, ketchup, maple syrup, molasses, cumin, salt, chile powder and red wine vinegar and simmer for 20 minutes, stirring occasionally. Remove from heat and blend the sauce using an immersion blender or in stages in a stand blender, until fairly smooth. Set aside.

3. Remove the brisket from the foil and slice across the grain into thin strips, reserving any pooled juices and leftover bits. Stir these drippings into the barbecue sauce. Serve the brisket warm with the barbecue sauce on the side.

Each of 8 servings: 667 calories; 37 grams protein; 19 grams carbohydrates; 1 gram fiber; 44 grams fat; 18 grams saturated fat; 161 mg. cholesterol; 1,077 mg. sodium.

Barbecue sauce

Makes 3 cups.

INGREDIENTS

2 tablespoons vegetable oil
1 medium onion , minced
1 can (8 ounces) tomato sauce
1 (28 ounce) can whole tomatoes , with juice
3/4 cup distilled white vinegar
1/4 cup packed dark brown sugar
2 tablespoons molasses
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon table salt
2 teaspoons ground black pepper
1/4 cup orange juice from 1 medium orange

INSTRUCTIONS

  1. Heat oil in large, heavy-bottomed saucepan over medium heat until hot and shimmering (but not smoking). Add onion; sauté until golden brown, 7 to 10 minutes, stirring frequently. Add remaining ingredients. Bring to boil, then reduce heat to lowest possible setting and simmer, uncovered, until thickened, 2 to 2 1/2 hours.
  2. Puree sauce, in batches if necessary, in blender or workbowl of food processor. Transfer to bowl or cover in airtight container. (Can be refrigerated for up to 2 weeks.)

Mojo sauce

Makes 1 cup.

The sauce can be made up to a day ahead of time and refrigerated in an airtight container. If chilled, let the sauce come to room temperature before serving.

INGREDIENTS

4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
2 teaspoons kosher salt
1/2 cup olive oil
1/2 teaspoon ground cumin
1/4 cup distilled white vinegar
1/4 cup fresh orange juice from 1 to 2 oranges
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper

INSTRUCTIONS

  1. Place minced garlic on cutting board and sprinkle with kosher salt. Using flat side of chef’s knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste.
  2. Heat olive oil in medium saucepan over medium heat until shimmering. Add garlic paste and cumin and cook, stirring, until fragrant, about 30 seconds.
  3. Remove pan from heat and whisk in remaining ingredients. Transfer to bowl and cool to room temperature. Whisk sauce to recombine before serving.

Spicy Rio Grande Barbecue sauce

Makes 2 – 2 1/2 cups.

For an even hotter sauce, add 1/8 to 1/4 teaspoon cayenne pepper.

INGREDIENTS

4 tablespoons unsalted butter
1 small onion , chopped
4 medium cloves garlic , minced
1 teaspoon paprika
1 tablespoon ground black pepper
2 medium lemon , juiced to yield 1/4 cup juice
1 teaspoon dry mustard
1 teaspoon hot pepper sauce
1/2 teaspoon table salt
1 (4-ounce) can green chiles , mild
1/4 cup cider vinegar
1 (15-ounce) can tomato sauce

INSTRUCTIONS

  1. Heat butter in a medium saucepan. Add onions and garlic; sauté until onions soften, 3 to 4 minutes. Stir in next 7 ingredients; cook over medium heat to blend flavors, about 5 minutes. Add vinegar and tomato sauce; bring to simmer. Simmer uncovered until sauce thickens slightly, about 15 minutes. Serve.

Carolina pulled pork

2 boneless pork shoulder halves (aka Boston butt) ~ 6lbs total

Note: This recipe is for 6 lbs, and since most butts are ~3 lbs, the mop and rub recipes can be halved to do only a single butt.

dry rub:

3 T coarse black pepper
3 T brown sugar
3 T paprika
2 T kosher (coarse) salt
1 t cayenne pepper

mop:

1 c apple cider vinegar
1/2 c water
2 T Worcestershire sauce
1 T black pepper
1 T coarse salt
2 t vegetable oil
1/2 t liquid smoke (if not smoking in a smoker)

Rub the butt with the dry rub and refrigerate for at least a few hours, or o/n.

Put butt in the slow cooker (or dutch oven) and pour mop over it. Cook on low (~300F) until your can pull the pork apart easily with a fork (probably >=5 hours).

Alternatively, BBQ at 225-250F in smoker with hickory chunks or chips. Occasionally baste with mop. Smoke for 8-10 hours, or until the internal temperator is >190F. You can cover with foil after 5-6 hours to keep moist if desired (a maneuver called the “Texas crutch” that is often used for brisket).

Take out, pull apart and remove fat. Mix in some of the juices if desired.

 

Serve with Carolina Red BBQ sauce and Carolina Red Coleslaw