Topic Title: BBQ'd beef
Created on July 22, 2009 at 08:51 PM


I want to do a BBQ'd beef like a pulled pork this weekend, anyone know the best cut and a good reipe? Thanks fro the help!

Jeff G

I do it with a Full Packer Brisket. Here is the recipe I use. This recipe was written when I was using a charcoal grill, but I'm sure you can make due

Shredded Brisket Recipe

5 lbs Beef Brisket
2 cups Barbecue sauce( See Recipe Below )
2 TB Light Brown Sugar
2 ts Worcestershire sauce
2 ts Black Pepper
1 ts Garlic Salt
1 ts Tony's Seasoned Salt
1/2 ts Onion powder
1/2 ts Dry Mustard
1 Cup Water (added after cooking in Crockpot is complete)

Barbecue Sauce:
2 CupsKetchup
¼ Cup Cider Vinegar
¼ Cup Worcestershire Sauce
¼ Cup Firmly Packed Light Brown Sugar
2 TB Molasses
2 TB Guldens Mustard
1 TB Louisiana Hot Sauce
1 TB Barbecue Rub
2 TS Liquid Smoke
½ TS Black Pepper

Brisket Rub:
¼ Cup Firmly Packed Brown Sugar
¼ Cup Sweet paprika
3 TB Black Pepper
4 TB Coarse Salt
2 ts Garlic Powder
2 ts Onion Powder
1 ts Celery Seed Powder
1 ts Cayenne Pepper

Apply rub liberally to the Brisket, just assure that its coated. Wrap Brisket in either plastic wrap or
aluminum foil and place in the refrigerator overnight.
Smoke the brisket(fat side up)for 4 hours at 225 Degrees, add one handful of soaked wood chips every
hour when adding more coals. Remove brisket from smoker and cut into approximately 1 inch wide
strips across the grain of the meat. Trim the fat off and place strips into the Crockpot. Pour 2 Cups of
BBQ Sauce for every 5 pounds of brisket into the Crockpot. Cook on low for 6 hours or until the brisket
is tender and falling apart. Take the meat out of the Crockpot on to a platter and shred. Place shredded
brisket back in the Crockpot and Pour 1 Cup of water and all remaining items under the "Ingredients" section and mix well.