Thursday, June 2, 2011

Serving Up {Beef}: Smoked BBQ Brisket

The weather prediction for our Memorial Day was wet and cold!  Welcome to Portland!  I thought that Memorial Day was supposed to be the kick-off to summer, which ought to include being able to plan a perfect barbecue.  In defense of our weather patterns, Monday turned out to be a beautiful day but I had already planned our "BBQ" around  the predicted storm.

My bad weather BBQ consisted of throwing a brisket into the crock pot for a Smoked BBQ Brisket.  I served a side of Potato Mac Salad (recipe to come), homemade rolls, green salad (with this dressing), fruit and a limeade punch.  Bring on the rain - my BBQ will weather the storm!

printable version

1 3-6 pound Beef Brisket (Costco carries good brisket)
1/2 - 1 bottle Liquid Smoke (I like the Stubb's brand and the Mesquite flavor)
1 bottle KC Masterpiece Original BBQ Sauce

Place brisket into a crock pot turned to low.  Poke the beef numerous times with a fork or knife.  Pour liquid smoke all over the beef, using half of the bottle if your beef is a smaller cut or the entire bottle if your beef is a larger cut.  Place the lid on the crock pot and cook on low for 2 hours.  Cover the beef in BBQ sauce (using at least half of the bottle of BBQ sauce but more if you prefer).  Replace the lid and continue cooking on low for 6-8 more hours, until the beef shreds easily.
Shred the beef and serve as an entrée or on buns for a meat sandwich.

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