|(may be served “pulled” on toasted sandwich buns)|
| This classic Texas barbecue beef brisket is traditional everywhere in the state – high school football banquets, teen-agers’ gatherings, and ranch picnics. Liquid smoke is essential to its particular regional taste. This recipe calls for a modest amount, but Texans actually use much more – up to a half bottle for one recipe of sauce.
In North Carolina, a pork butt is made this same way, but without using the liquid smoke at all. In North Carolina, however, the pork butt is usually grilled over indirect heat, using abundant soaked and drained hickory wood chips sprinkled over the fire to achieve the smoky flavor. The meat (either one) can be served as-is, accompanied by rice and maybe barbequed beans or pinto beans - but it is terrific served “pulled” (shredded with fingers and/or a fork), on toasted sandwich buns. Sometimes a little extra sauce is mixed with the pulled meat.
|MAKES 5 TO 6 GENEROUS SERVINGS
| 1 point-cut brisket of beef (2 1/2 to 3 pounds)
OR - a 5-6 pound pork butt roast
3/4 cup, bottled chili sauce
1/4 cup, brown sugar - packed
2 tablespoons, Worcestershire sauce
1 teaspoon, hot pepper sauce – or to taste
1 (12-ounce), can beer
1 tablespoon, liquid smoke – or to taste [see introductory note]
6 sandwich buns - split and toasted
Place the marinated meat along with its marinade in a Dutch oven or large deep pot with a cover. Cover tightly and bake in the oven at 300 degrees for three or four hours (estimate about 1 hour per pound) - or allow the pot liquid to barely simmer over very low heat - until the meat offers no resistance when probed deeply with a fork. The internal temperature of the meat should be about 210 degrees.
Remove from the oven (or stovetop) and allow the meat to cool in the marinade for a hour or more. Place on large warm platter with the sauce (marinade), serve in large pieces OR pull apart meat in shreds using fingers or a fork - a small knife if necessary, and serve on rice or split and toasted buns.