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Louisiana Barbecue Brisket Recipe

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Turn to this dish when you need a special entree to feed a crowd. Don't be deterred by the length of this recipe...it has many make-ahead steps. Plus, it grills unattended for hours, so there's no last-minute fuss.—Allan Stackhouse, Jennings, Louisiana

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Louisiana Barbecue Brisket Recipe

Prep: 20 min. + marinating Grill: 4 hours

Yield: 12-16 Servings

20 210 230

Ingredients

3 tablespoons paprika
2 teaspoons each salt, garlic powder and pepper
1 teaspoon each cayenne pepper, dried oregano and ground mustard
1/2 teaspoon chili powder
1 fresh beef brisket (4 to 6 pounds)
BARBECUE SAUCE:
2 cups ketchup
1 cup packed brown sugar
1 cup unsweetened pineapple juice
2/3 cup light corn syrup
1/2 cup finely chopped onion
1/2 cup apple juice
1/4 cup chili powder
2 to 4 tablespoons hot pepper sauce
4 teaspoons Worcestershire sauce
1 to 4 teaspoons Liquid Smoke, optional

Directions

In a small bowl, combine the seasonings. Rub 2 teaspoons over brisket. (Place remaining seasoning mixture in an airtight container; save for up to 3 months for another use.)
In a large bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining sauce.
Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 minutes on each side or until browned.
Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly.
Grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across the grain. Serve with remaining sauce. Yield: 12-16 servings.

Editor's Note: This is a fresh beef brisket, not corned beef. This recipe is best when the brisket is untrimmed.

Nutritional Facts 1 serving equals 217 calories, 5 g fat (2 g saturated fat), 48 mg cholesterol, 541 mg sodium, 19 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Originally published as Louisiana Barbecue Brisket in Country Woman May/June 2005, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Louisiana Barbecue Brisket

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(1-1) of 1 reviews

Reviewed on Feb. 13, 2008 by Summy

I admit that I was afraid to make this recipe at first, but when I did I was pleased with the results. I think my brisket had too much fat on it, though, so I will definitely trim most of the fat off next time. But, I think I must have had the whole neighborhood wondering "What is she barbecuing?" because it smelled sensational while it cooked. Kind of a fun recipe that I think I'll try again this summer (2008) for a party.