BRISKET OF BEEF BBQ 

 

 1 first-cut beef brisket (4 1/2 to 5 pounds)  

 1/2 cup of BBQ rub (recipe to follow)  

 2 tablespoons olive oil  

 8 carrots, peeled and halved crosswise  

 3 cups BBQ basting sauce (recipe to follow) 

 

 

 

 

 

 

 

 

 

Yield: 8 servings

 

BBQ RUB

 

 2 1/2 tablespoons dark brown sugar  

 2 tablespoons paprika  

 2 teaspoons dry mustard  

 2 teaspoons onion powder  

 2 teaspoons garlic powder  

 1 1/2 teaspoons dried basil  

 1 teaspoon of ground bay leaf (about 1 leaf) (ground in a coffee grinder)  

 3/4 teaspoon ground coriander  

 3/4 teaspoon ground savory  

 3/4 teaspoon dried thyme  

 1 1/2 teaspoons of freshly ground black pepper  

 1/8 teaspoon ground cumin  

 Salt to taste 

 

Mix all the ingredients together, and store up to 4 months in an air-tight container.

 

Yield: 3/4 cup

 

BBQ BASTING SAUCE:

 

 4 cups of beef broth  

 2 bay leaves  

 1 teaspoon dry oregano  

 2 tablespoons of unsalted butter  

 1/2 cup of chopped onion  

 1/4 cup of chopped celery  

 1/4 cup of chopped green pepper  

 1/4 cup of chopped garlic  

 2 tablespoons of BBQ Rub  

 1/2 teaspoon dry mustard  

 1/2 teaspoon salt  

 1 teaspoon of ground black pepper  

 1/4 teaspoon cayenne  

 Finely grated zest of 2 lemons  

 Juice of 2 lemons  

 2 tablespoons soy sauce  

 2 tablespoons white wine vinegar  

 1 tablespoon olive oil  

 1 tablespoon sesame oil  

 1 pound of bacon, finely chopped 

 

 

 

 

 

 

 

 

Yield: 6 cups