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Louisiana Barbecue Brisket

Louisiana Barbecue Brisket
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
12-16 ServingsPrep: 20 min. + marinating Grill: 4 hours

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
© Taste of Home 2013

2 of 2

Louisiana Barbecue Brisket (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013