Hickory Brisket Slices Recipe
Hickory brisket slices is a beef brisket recipe prepared with a medley of flavors. Smoked on the grill of a barbecue, the hickory brisket slices is heavy on both on the taste and can be served with salads on rice.
Ingredients
| Beef brisket | 4 Pound | |
| 1 14 ounce bottle catsup | ||
| Chili Sauce | 3/4 Cup (16 tbs) | |
| Brown sugar | 3/4 Cup (16 tbs) | |
| Wine vinegar | 3/4 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Steak sauce | 1/4 Cup (16 tbs) | |
| Prepared mustard | 1/4 Cup (16 tbs) | |
| Worcestershire sauce | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Celery seed | 2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Dash Tabasco | ||
| Ground pepper | 1 To taste | |
Directions
Place brisket on grill of barbecue smoker, away from hot coals.
Salt.
Add dampened hickory to coals; close smoker hood.
Slowly hickory barbecue 4 hours or till tender.
With slicing machine, cut in 1/8 inch slices; line up in shallow foilware pan.
Combine remaining ingredients for sauce; simmer 30 minutes; pour over meat.
Heat 1 hour in smoker with slow coals.
Salt.
Add dampened hickory to coals; close smoker hood.
Slowly hickory barbecue 4 hours or till tender.
With slicing machine, cut in 1/8 inch slices; line up in shallow foilware pan.
Combine remaining ingredients for sauce; simmer 30 minutes; pour over meat.
Heat 1 hour in smoker with slow coals.
Chef
