Ingredients Jump to Instructions ↓

  1. 3 pounds beef brisket -- trimmed **BLAST OF TASTE-BASTE**

  2. 3 quarts water

  3. 24 ounces nonalcoholic beer

  4. 1 tablespoon liquid smoke

  5. 1 tablespoon red-hot pepper sauce

  6. 1 tablespoon low-sodium worcestershire sauce

  7. 1 tablespoon paprika

  8. 3 tablespoons cider vinegar

  9. 1/4 cup molasses **HERE'S THE RUB**

  10. 2 tablespoons paprika

  11. 2 tablespoons dark brown sugar

  12. 1 tablespoon chili powder

  13. 1 tablespoon garlic powder

  14. 1 tablespoon onion powder

  15. 1 teaspoon ground cumin

  16. 1 teaspoon freshly ground black pepper

  17. 1 teaspoon ground red pepper -- **tom's own quick -- (fat-free)bbq -- sauce**

  18. 2 cups barbecue sauce -- low-sodium -- hickory-smoked & -- fat

  19. 1/4 cup low-sodium worcestershire sauce

  20. 1 teaspoon louisiana hot sauce

  21. 1 teaspoon garlic powder

  22. 2 teaspoons paprika

  23. 1/4 cup blackstrap molasses

  24. 1 chipotle chili pepper -- dried or canned --

Instructions Jump to Ingredients ↑

  1. Preparation : Sauce: Combine all Blast of Taste-Baste ingredients in a large (8 qt) soup pot. Bring to a simmer over medium-high heat. Yields 1 gallon Note: After your beef brisket takes a nice long simmer in this spicy broth, use it to mop, or baste, your brisket every 10 minutes while it grills. Note: "Liquid smoke" introduces that flavor we all love but with none of the potentially carcinogenic compounds in real smoke. Rub: Combine all rub ingredients in a small bowl. Yields 2/3 c (enough to rub both sides of one whole brisket or two 2 1/2- to 3-lb brisket pieces). BBQ Sauce: Combine all BBQ sauce ingredients in a saucepan. Stir to blend thoroughly. Cook, uncovered, over low heat for 15 minutes, stirring occasionally. Remove and discard chipotle pepper (if used). Spoon sauce over beef brisket slices. Yields 1 cup. Meat: Step 1 In a large soup pot over medium-high heat, bring "mop" "Blast-of-Taste Baste" to a boil. Submerge a 3-lb trimmed beef brisket (choose a square-end piece over a pointed end; it has less fat content) in the spicy broth. Reduce heat to low and simmer 3 hours. Add water as needed, just to cover meat. Step 2 Remove brisket from mop to large platter. Let brisket cool 5 minutes. Using your fingertips, press 1/3 c dry rub into both sides of the warm brisket, covering all surfaces. NOTE: Store any remaining rub in an airtight jar and refrigerate or freeze. Step 3 Preheat a covered gas barbecue grill on high for 1 minute, lighting both sides. Turn off burner on right side of grill. Carefully lift right cooking grid, using pliers or fireproof glove. Place a disposable baking pan (8 1/2 x 12-in.) under right grid and lower grid back into place. Place rubbed brisket onto right grid, directly over pan. With a spoon, lightly baste meat with simmered mop. Close grill lid. Reduce heat on left side of grill to medium. Roast brisket for 30 minutes, basting with mop every 10 minutes. Turn brisket over and roast for 30 minutes more, again basting every 10 minutes. Step 4 Remove brisket to a cutting board and let stand 5 minutes, to redistribute juices. Using a long, sharp knife, slice brisket thinly across the grain (approximately 1/8-in. slices). Serve 3 oz of sliced meat on a multigrain roll and slather with "Tom's Own Quick Barbecue Sauce


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