BBQ Brisket with Chipotle Honey BBQ

Post date: May 16, 2011 8:3:32 PM

Chipotle and Honey Hog Alley BBQ Brisket.  Perfect for the start of Summer and the Memorial Day weekend approaching. Click BBQ Sauce on the left to find out more...

1 large Brisket with back fat2 oz Dry Beef Rub1 roll of Cellophane Food Wrap12 oz Domestic Beer16 oz Chipotle Honey BBQIn a large pan, rub meat with beef rub and put into an 475 degree oven for 45 minutes, fat side up. The meat should start to brown and caramelize. Take out of oven and let rest until it cools to touch. When cooled, take brisket; with back fat still on, wrap meat several times with food wrap. It sounds funny, but it is easier than you think. Put brisket back in pan, open the beer and spread around wrapped item. Reduce heat to 225 degrees and cover pan with foil.Forget about your brisket, cook overnight or all day. It takes about 6-8 hours or longer. After cooking, the beef will be moist and food wrap will cling to meat. Take a sharp knife or scissor to cut the food wrap off of meat. At this point, the back fat will separate. It is easy to take off while meat is still warm. I recommend this if you are pulling brisket or just not into the fat. (You will not lose any flavors, they have been cooked into the meat)

Before cutting, apply Chipotle Honey Hog Alley BBQ Sauce to brisket. Enjoy with pistolettes or your favorite sandwich bread, Cole slaw, and other BBQ accompaniments.

Serves 10