EZ BBQ @ Home

BBQ brisket... Now we all wish we could have amazing pit masters smoker's but sadly when you live in a small CT apartment a smoker is not really an option.  I created a delicious rub and slow cooked my brisket long enough to give myself that delicious southern BBQ taste in less time and in the comfort of your own home.

This is a great Sunday Football meal.  I start it in the morning after I have had my 3 cups of coffee and by dinner time it is ready.  This is really good for any party, it is easy to prepare and once shredded guests can assemble their own sammy's.  If you have a grocery you really like try picking up a variety of BBQ sauces your guests can add to their sandwich.  Or make a vibrant vinegar based coleslaw and put a scoop in with your sandwich--very popular way to eat it in the south. 

I give my brisket a rub down in a wildly flavorful paste.  The measurements are not precise because I just go directly from the spice bottle into the palm of my hand, but I will do my best to give you measurements in "palms."  I added all the spices and olive oil into my magic bullet to blend into a smooth paste, but you could probably use a blender.  

Palmful of smoked paprika
Palmful chili powder
Half Palm of cumin
Tablespoon of agave syrup (honey would work the same -- this will balance out the chipotle pepper)
4 chipotle peppers from the can.  Added some of the liquid from the can also
Generous pinch of salt and  pepper
Tablespoon of minced garlic
2-3 tablespoons of Olive Oil

cooked at 275* for 4 hours covered and 325* for 3 hours.  I do the last 45 minutes to an hour uncovered to create a crust and some carmelization of the rub on the brisket.  Cooked low and slow to maximize flavor and give you that fall apart tenderness.  When the brisket has cooled a bit take two forks and start tearing it to shreds and serve piled high on a potato roll! I strongly reccomend a potato roll.  They have a sweetness and are so soft and really soak up all the BBQ sauce that we have worked so hard to create (the meat will release juices and when mixed with the wet rub it will create a great sauce). Accompany with jalapeño cheddar corn bread

I used this Paula Deen recipe http://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe/index.html

I tweak it depending on what I want to serve it with.  This particular version I added in 2 minced fresh jalapeno and about 1 cup of shredded sharp cheddar.  

I hope next time you are frantic about cooking for a group you think of this recipe.  I guarantee it will be a huge success and people will be so impressed with the flavors you coaxed out of the meat!  Until next time..eat, laugh, love & enjoy!