Yankee Brisket Pulled Barbeque Recipe

Name: Yankee Brisket Pulled Barbeque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds beef brisket chuck roast,, eye of round, or pork shoulder or loin; 3 1/2 ounces liquid smoke; 2 cups onions chopped; 1/4 cup apple cider vinegar; 1/4 cup brown sugar dark, packed; 2 tablespoons prepared mustard spicy, brown mustard, or yellow mustard; 1 tablespoon molasses; 1/4 teaspoon cayenne pepper; 1/4 teaspoon red hot pepper sauce; 3 tablespoons worcestershire sauce; 1 cup ketchup; 1/2 cup chili sauce; 1/2 Lemon, sliced; 1 tablespoon salt more or less, to taste; 1/4 teaspoon black pepper freshly ground

Servings: persons

4 pounds beef brisket chuck roast,, eye of round, or pork shoulder or loin
3 1/2 ounces liquid smoke
2 cups onions chopped
1/4 cup apple cider vinegar
1/4 cup brown sugar dark, packed
2 tablespoons prepared mustard spicy, brown mustard, or yellow mustard
1 tablespoon molasses
1/4 teaspoon cayenne pepper
1/4 teaspoon red hot pepper sauce
3 tablespoons worcestershire sauce
1 cup ketchup
1/2 cup chili sauce
1/2 Lemon, sliced
1 tablespoon salt more or less, to taste
1/4 teaspoon black pepper freshly ground

1
Preheat the oven to 325F (160C).
2
Put the meat on a rack in a roasting pan, fat side up, and pour the liquid smoke around it.
3
Seal the pan with foil and place it in the oven.
4
Roast the brisket for 4 hours, or until it is very tender, turning once.
5
Uncover the meat for the last 30 minutes to brown.
6
Remove the meat from the oven and let it cool.
7
Wrap it in plastic and refrigerate.
8
Pour the pan juices and fat into a glass jar or bowl, cover, and refrigerate.
9
The next day, remove the meat from the refrigerator and remove any extra fat.
10
Pull the meat apart into small shreds.
11
Remove the hardened fat from the pan juices.
12
In a large pot, melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender.
13
Add all of the remaining ingredients and 1 cup of the pan juices.
14
Stir well and simmer for 20 minutes over low heat.
15
Add the pulled meat to the sauce and simmer very slowly, uncovered, for 1 hour, stirring frequently.
16
Add more pan juices, or water, if necessary, to keep the meat moist.

1316

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 pounds beef brisket chuck roast,, eye of round, or pork shoulder or loin, 3 1/2 ounces liquid smoke, 2 cups onions chopped, 1/4 cup apple cider vinegar, and more.

Yes, Yankee Brisket Pulled Barbeque falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yankee Brisket Pulled Barbeque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions