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Louisiana Barbecue Brisket Recipe

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
TOTAL TIME: Prep: 20 min. + marinating Grill: 4 hours YIELD:12-16 servings

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

  • 1. 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.)
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.

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.

Wine Pairings

Light-Bodied Red Wine

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