Recipe courtesy of Michael Gintert
Total:
6 hr
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
6 hr
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 1 (4 to 6-pound) brisket of beef, trimmed
  • 1 teaspoon garlic, chopped
  • 1/2 tablespoon freshly ground black pepper
  • 1/2 tablespoon kosher salt
  • 1 tablespoon olive oil
  • 2 large onions, chopped very large
  • 3 carrots, halved
  • 1 stalk celery, cut into 5-inch slices
  • 2 bay leaves
  • 1 quart hot vegetable broth or water
  • Huckleberry BBQ Sauce, recipe follows
Huckleberry BBQ Sauce:
  • 1 (28-ounce) can diced tomatoes with juice
  • 1/2 ounce tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup brown sugar, firmly packed
  • 1 teaspoon molasses
  • 1 tablespoon huckleberry jam
  • 1 teaspoon natural smoke
  • 1 teaspoon onion powder
  • 1 teaspoon yellow mustard
  • 1 teaspoon fresh garlic, minced
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon kosher salt

Directions

Husband: Trim the heavy outside layer of fat on the brisket, leaving about a 1/4-inch of fat on the meat. Rub with garlic, pepper, and salt. Drizzle the brisket with the olive oil and rub into the meat. Place the brisket over hot coals of charcoal or wood fire and sear well on both sides. Fat side up will flame up quickly and must be well tended. To smoke the brisket, make a cold side and a hot side in the barbecue. Move all the coals to the right side, and put the brisket on the left side. Next, place some wood chips on a tin pan over the coals, and shut the barbecue lid. The coals need to be very close to the pan so the wood chips just begin to smolder. If they catch fire sprinkle them with water. After about 1 hour the wood will stop smoking and the brisket is ready to give to the "Wife."

Wife: Make a bed of the onions, carrots, and celery in a roasting pan or electric roaster, saving a small amount to put on top. Place the brisket with fat side up on the bed of vegetables, and arrange the bay leaves on and around the brisket. Top the meat with the remaining vegetables. Pour enough stock or water in the pan to cover the bottom 1 to 1 1/2 inches. Sprinkle with more salt and pepper. Cover and roast for 4 1/2 hours in a 350 degree F conventional oven, or for 4 hours at 350 degrees F in an electric roaster. Remove from the oven, cover, and let it sit for a good hour before slicing. Serve with warm Huckleberry BBQ Sauce.

Huckleberry BBQ Sauce:

In a medium saucepan bring the tomatoes, tomato paste, cider vinegar, balsamic vinegar, and Worcestershire sauce to a boil. Reduce heat and simmer for 10 minutes. Add the rest of the ingredients to the saucepan and return to a boil. Reduce the heat and simmer for another 10 minutes. Allow the sauce to cool. Puree the sauce in a blender until smooth. The sauce should be loose with some chunkiness. Serve warm.

cook-warnings:home-cook

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