Drunk Brisket with Bacon BBQ Sauce
Ingredients
·
1½
Kg Beef Brisket (alternatively you can use Chuck or Blade Steak)
·
2
tsp Coarse Salt
·
2
tsp Cracked Black Pepper
·
2
tsp Garlic Powder
·
500g
Bacon
·
1
Onion – chopped
·
4
Cloves Garlic – minced
·
1
Can Diced Tomatoes
·
2
Cups Beef Stock
·
1
½ Cup Ketchup
·
¾
Cup Brown Sugar
·
1
Tbsp Molasses
·
1
bottle Dark Beer
·
¼
Cup Apple Cider Vinegar
Instructions
1. Set your Bradley Smoker to 87C and load with wood bisquettes (Mesquite works great with Beef).
2. Season the meat on all sides with the
salt/pepper/garlic mixture (reserve ½ Tbsp of the seasoning for later
use). Place meat into the smoker rack
and smoke for 3 hours.
3. After 3 hours, remove from smoker and
wrap with plastic wrap. Refrigerate
overnight to infuse the smoke flavour.
If you are cooking the same day, skip the wrapping.
4. Preheat a cast iron grill pan or
heavy frying pan to high heat. Place the
brisket fat side up and grill for 8-10 minutes per side, or until the meat has
developed a nice colour on both sides.
5. Heat a large heavy pot and cook the
bacon until golden brown and crisp. Add
the chopped onions to the pan and cook until tender (about 5 mins), add the
garlic and cook for several more minutes.
Lower heat and add the tomatoes, ketchup, brown sugar, molasses, beef
stock and the remaining seasoning (reserved from earlier). Bring to a simmer
and nettle the meat into the BBQ Sauce, cover with lid or tin foil.
6. Preheat oven to 170C and place pot
into oven – Cook for 1 ½ hours. The
liquid will have decreased by about half.
Pour in the beer to bring the liquid back above the meat. Replace lid and return to oven for an
additional 1 ½ hours.
7. Remove the meat from the pot and
allow it to rest on a chopping board for at least 15 minutes. To the pot, add the cider vinegar and cook
over medium heat. Bring the sauce to a
boil and stir frequently until it is reduced to a thick BBQ Sauce
consistency. You may need to separate
any excess bacon fat from the top with a spoon.
8. Slice the meat into approximately 6mm
slices and drizzle with the warm BBQ sauce.
Serve
immediately and enjoy!
Original
recipe by Hey Grill, Hey – adapted by Bradley Smoker New Zealand
Follow our Bradley Smoker New Zealand Facebook Page and our www.bradleysmoker.co.nz website for more mouth-watering inspiration.
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