Barbecued Beef Brisket – Lowfat

Title: Barbecued Beef Brisket – Lowfat
Categories: Beef, Low-fat
Yield: 8 Servings

3 lb Beef brisket; trimmed
—Blast of Taste-Baste—
3 qt Water
24 oz Nonalcoholic beer
1 tb Liquid smoke
1 tb Red-hot pepper sauce
1 tb Low-sodium worcestershire
1 tb Garlic powder
1 tb Onion powder
1 tb Chili powder
1 tb Paprika
3 tb Cider vinegar
1/4 c Molasses
—Here’s the Rub—
2 tb Paprika
2 tb Dark brown sugar
1 tb Chili powder
1 tb Garlic powder
1 tb Onion powder
1 ts Ground cumin
1 ts Freshly ground black pepper
1 ts Ground red pepper;
—Tom’s Own Quick
-(fat-free)BBQ Sauce—
2 c Barbecue sauce; low-sodium,
-hickory-smoked & fat free
1/4 c Low-sodium worcestershire
1 ts Louisiana hot sauce
1 ts Garlic powder
2 ts Paprika
1/4 c 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.


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


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