It's low and slow cooking at its best: barbecue beef brisket. Chef Chris Manning says its a tough cut of meat, but has lots of flavor.
Cooking it slowly helps makes it tender and also brings out the flavor.
Click on the picture to see how it's done. The recipe is below.
Barbecue Beef Brisket
For the rub:
2 tablespoons Kosher salt
2 tablespoons paprika
2 tablespoons granulated garlic
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 tablespoon onion powder
1 teaspoon ground cumin
1 teaspoon ground chipotle pepper
1 teaspoon ground mustard
For the mop:
1 cup red wine vinegar
1 cup tomato juice
1 cup water
1/2 cup soy sauce
Mix the rub together and apply liberally to a two-pound piece of beef brisket. Place the brisket in the oven at 275 degrees for four hours, turning the brisket over every hour and applying a half cup of the mop sauce.
Wednesday, March 12, 2014, Watertown, NY