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Byron's Dutch Oven Recipes


Barbecue Beef Brisket

5-6 lbs. prime fresh beef brisket; well trimmed 3 lg. sweet onions; thickly sliced
6 lg. cloves garlic; pressed or minced 1/2 cups chili sauce (your favorite)
2 Tbs. onion salt 1/2 cup light brown sugar
2 Tbs. celery salt 1/2 cup beer (your favorite brand)
1 Tbs. course ground black pepper 1/2 cup Worcestershire sauce
4 Tbs. Wright's liquid smoke    

Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all. Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours).

In a 10" Dutch oven combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar has been dissolved.

Place the beef brisket in a 12" Dutch oven and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours.

When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated.

Note: For those of you who like to cook over a campfire this recipe works very well when the oven is buried in hot ashes and allowed to slow cook all day.

Serves: 10-12

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