MUSTARD BEEF BRISKET
Steps:
- Start by trimming excess fat from brisket and rubbing the dry rub generously into the meat, put this in a plastic bag and refigerate overnight. Next day preheat charcoal grill or smoker to two hundred twenty degrees and soak the wood chips in water. Remove brisket from fridge one hour before cooking and rub with the mustard sauce over all sides.Place the brisket in the grill not over the coals and add three hands full of the wood chips to the fire, close the lid and resist peeking for three hours. After this time you might need to add more coals to your fire to maintain your heat, also this is when you can take your first look at the brisket and mop with the beer based sauce and add more wood chips to the fire. After two more hours place the brisket on some heavy foil, add one quarter cup beer based sauce and wrap tightly. Continue to cook another two hours untill internal temp reaches one hundred eighty five degrees. Remove from grill and let stand for fifteen minutes.Slice brisket against the grain into quarter inch thick pieces,top with BBQ sauce and enjoy!Can also be served on a bun and topped with BBQ sauce.
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[email protected]This recipe is terrible.
Sabina Oli
[email protected]I'm very disappointed with this recipe.
ROCKY BLACK
[email protected]This recipe is a waste of time and ingredients.
Johnson Henry
[email protected]I would not recommend this recipe.
Aditya Kumar
[email protected]This recipe is not worth the effort. The brisket was tough and the sauce was bland.
Shafiq Malik
[email protected]This recipe is a bit too complicated. I prefer simpler recipes.
Jurnee Little
[email protected]The mustard sauce was too thick. I had to add some water to thin it out.
Tom Baldridge
[email protected]The brisket was a bit dry. I think I cooked it for too long. Next time, I'll cook it for less time.
Hamid Travel Buff
[email protected]This recipe is a bit bland. I added some extra spices to the mustard sauce, and it really helped to improve the flavor.
Estephie Bula
[email protected]I'm not a fan of mustard, so I was hesitant to try this recipe. But I'm so glad I did! The mustard flavor was subtle and complemented the beef beautifully. I'll definitely be making this again.
May See Yang
[email protected]This recipe is a great way to use up leftover brisket. I made a batch of mustard sauce and poured it over the brisket. Then I baked it in the oven until it was heated through. It was so good!
nigar aliyeva
[email protected]I'm new to cooking, but this recipe was easy to follow and turned out amazing. The brisket was fall-apart tender, and the mustard sauce was so flavorful. I'll definitely be making this again.
Amir Hossin
[email protected]I made this recipe for my family's Christmas dinner, and it was a huge success. The brisket was cooked to perfection, and the sauce was the perfect complement. I will definitely be making this recipe again for special occasions.
Ma Abir
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The slow cooking process really tenderizes the meat, and the mustard sauce is to die for.
Jonathan Barrioa
[email protected]I love that this recipe is so versatile. I've made it with both beef and pork brisket, and it's always turned out great. I also like to experiment with different types of mustard. Dijon mustard gives it a nice sharp flavor, while yellow mustard is mo
Tyler Pannell
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The mustard sauce is so easy to make, and it really elevates the flavor of the beef.
arrens weda
[email protected]This dish was a hit at my last dinner party. Everyone raved about how delicious the brisket was. I'm so glad I found this recipe.
Valentine Kenechukwu
[email protected]I'm not a big fan of mustard, but this recipe changed my mind. The mustard flavor was subtle and complemented the beef beautifully. Highly recommend!
Andru Leeis
[email protected]This mustard beef brisket recipe is a winner! The meat was so tender and flavorful, and the sauce was perfect. I'll definitely be making this again.