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Recipe Name: Barbecued Beef Brisket - Lowfat Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 8

3 Pound(s) Beef brisket, trimmed
Blast of Taste-Baste-
3 Quart(s) Water
24 Ounce(s) Nonalcoholic beer
1 Tablespoon(s) Liquid Smoke
1 Tablespoon(s) Red-hot pepper sauce
1 Tablespoon(s) Low-sodium worcestershire
1 Tablespoon(s) Garlic powder
1 Tablespoon(s) Onion powder
1 Tablespoon(s) Chili powder
1 Tablespoon(s) Paprika
3 Tablespoon(s) Cider vinegar
1/4 Cup(s) MOLASSES
Here's the Rub-
2 Tablespoon(s) Dark brown sugar
1 Teaspoon(s) Ground cumin
1 Teaspoon(s) Freshly ground black pepper
1 Teaspoon(s) Ground red pepper
Tom's Own Quick
fat-freeBBQ Sauce-
2 Cup(s) Barbecue sauce, low-sodium
hickory-smoked & fat free
1 Teaspoon(s) Louisiana Hot Sauce
1/4 Cup(s) Blackstrap molasses
1 Chipotle chili pepper, dried
or canned optional
Sauce: Combine all Blast of Taste-Baste ingredients in a large (8 qt)
soup pot. Bring to a simmer over medium-high heat. Yields 1 gallon
Note: After your beef brisket takes a nice long simmer in this spicy
broth, use it to mop, or baste, your brisket every 10 minutes while it
grills. Note: "Liquid smoke" introduces that flavor we all love but
with none of the potentially carcinogenic compounds in real smoke.
Rub: Combine all rub ingredients in a small bowl. Yields 2/3 c (enough
to rub both sides of one whole brisket or two 2 1/2- to 3-lb brisket
pieces). BBQ Sauce: Combine all BBQ sauce ingredients in a saucepan.
Stir to blend thoroughly. Cook, uncovered, over low heat for 15
minutes, stirring occasionally. Remove and discard chipotle pepper (if
used). Spoon sauce over beef brisket slices. Yields 1 cup. Meat Step
1 In a large soup pot over medium-high heat, bring "mop"
"Blast-of-Taste Baste" to a boil. Submerge a 3-lb trimmed beef brisket
(choose a square-end piece over a pointed end; it has less fat
content) in the spicy broth. Reduce heat to low and simmer 3 hours.
Add water as needed, just to cover meat. Step 2 Remove brisket from
mop to large platter. Let brisket cool 5 minutes. Using your
fingertips, press 1/3 c dry rub into both sides of the warm brisket,
covering all surfaces. NOTE: Store any remaining rub in an airtight
jar and refrigerate or freeze. Step 3 Preheat a covered gas barbecue
grill on high for 1 minute, lighting both sides. Turn off burner on
right side of grill. Carefully lift right cooking grid, using pliers
or fireproof glove. Place a disposable baking pan (8 1/2 x 12-in.)
under right grid and lower grid back into place. Place rubbed brisket
onto right grid, directly over pan. With a spoon, lightly baste meat
with simmered mop. Close grill lid. Reduce heat on left side of grill
to medium. Roast brisket for 30 minutes, basting with mop every 10
minutes. Turn brisket over and roast for 30 minutes more, again
basting every 10 minutes. Step 4 Remove brisket to a cutting board
and let stand 5 minutes, to redistribute juices. Using a long, sharp
knife, slice brisket thinly across the grain (approximately 1/8-in.
slices). Serve 3 oz of sliced meat on a multigrain roll and slather
with "Tom's Own Quick Barbecue Sauce". Yields 8 sandwiches PER
SERVING (WITHOUT BBQ SAUCE): CAL 309, FAT 7.4 g (22% of cal), SAT. FAT
0 g, CHOL 94.3 mg FIBER 2.1 g,PRO 35.3 g,CARB 24.3 g,SODIUM 276 mg
Posted in our public library's computer. MC formatted by MC_Buster and
Brenda Adams<> Recipe by: Prevention Mag.,
July 1997 Posted to MC-Recipe Digest V1 #695 by Badams
<> on Jul 27, 1997

Nutrition (calculated from recipe ingredients)
Calories: 560
Calories From Fat: 241
Total Fat: 26.7g
Cholesterol: 91.9mg
Sodium: 2249.1mg
Potassium: 1272.9mg
Carbohydrates: 52.9g
Fiber: 3.2g
Sugar: 35.1g
Protein: 27.1g

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