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Country Brisket Sandwiches- A Great Friday Recipe from Kingsford

Posted By: Richard Wachtel
Published: June 24, 2011


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Grilling with Rich in partnership with the great folks at Kingsford Charcoal are going to provide Grilling with Rich readers with some great recipes every single Friday just in time for your weekend barbecue. This weekend’s barbecue recipe is Country Brisket Sandwiches. {click here to check out last week’s recipe}

Country Brisket Sandwiches

Country Brikset Sandwiches from Kingsford

Makes: 6 to 8 servings
Prep Time: 24 hours

You’ll Need:
1 pound cooked beef brisket (directions below)
2 medium yellow onions, chopped
1 cup dill pickle, chopped
1 cup KC Masterpiece® Original barbecue Sauce
salt and pepper

Instructions:

In a large bowl shred the brisket. Fold the onions, pickles, and KC Masterpiece® Original BBQ Sauce together with the brisket until well blended. Season the brisket with salt and pepper.

Spoon the mixture into a 1-gallon GLAD storage bag. Squeeze out the additional air in the bag. Seal and let the bag chill for at least 8 hours or overnight.

Serve the brisket as a sandwich on toasted hamburger rolls with shredded red cabbage.

Smoked Texas Beef Brisket

1 whole beef brisket, 10 to 12 pounds
2 tablespoons Worcestershire sauce

Instructions:

Beef Brisket is a tough cut of meat and so the best way to cook it is what is called, “low and slow” — in other words, over low heat for a long period of time. A cut of brisket is generally divided into two parts, the flat and the point. For the best brisket, ask your butcher for it undivided, or a “packer’s cut.” This cut will have a strip of fat running through the middle and a layer of fat on top. The fat layer on top is called the “fat cap,” and is desirable since it will keep the brisket moist while it is cooking. While it is cooking, you want the fat cap – no more than an inch thick – side up so that the melting fat will run over the brisket.

You can either soak your brisket in your favorite marinade in a large GLAD® storage bag overnight to help tenderize it or you can rub your favorite spices over the brisket as well. But neither is absolutely necessary and many brisket purest prefer it “cooked naked.”

This is a great recipe when you are going to be outside all day. Build a charcoal fire using a combination of Kingsford® Charcoal Briquets and Kingsford® Hickory Woodchips for indirect cooking by situating the coals on one side of the grill.

On the other side, place a disposable aluminum pan full of Kingsford® Hickory Wood Chips that have been soaked in water for at least 30 minutes and add another cup of water to the chips. Close the grill.

While the grill is heating. Allow the brisket to come to room temperature and then rinse off the brisket with running water and pat it dry with paper towels. Place the brisket in a large aluminum pan filled with 1 cup of water mixed with 2 tablespoon Worcestershire Sauce.

Once the grill has reached 225 degrees, place the brisket in the pan on the grill over the wood chip side and away from the hot coals. Cook, with the grill lid closed, for 7 to 8 hours until the internal temperature of the brisket reaches 165 degrees. Your grill temperature gauge should read between 250 degrees and 300 degrees. You will need to add charcoal and wood chips to the grill as it cooks to keep the fire going. Also you may need to add more water to the brisket pan. Many experienced smokers love to baste the brisket with beer.

Wrap the brisket tightly in aluminum foil and continue to cook for another two hours or until the internal temperature of the brisket reached 190 degrees. Remove from the heat and allow the meat to rest for at least an hour and slice against the grain. Be sure to save any of the juices that have collected in the foil to drizzle over the brisket slices.

Recipe created by country music artist, Jack Ingram on behalf of KC Masterpiece® barbecue Sauce


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