Smoker-Style Barbecued Beef Roast with Herb Mop (Brisket Point)
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Resource ID
12650
Access
Open
Contributed by
Suzanne Raymond
Notes / Caption
This recipe was adapted for the Gateway program. It was part of Phase #4 recipe development. It features the Brisket Point.
R00308
Other name for this recipe - (Smoker-less Smoked Brisket)
With a few steps and just a few basic ingredients, you can make this subtly smoked Beef Brisket without a smoker! You can skip the Herb Mop and simply add 2 tbsp (30 mL) each chopped fresh rosemary, thyme and oregano leaves to the vinegar sauce. Adding wood chips to the barbecue won’t produce the same intense flavour as a smoker and the brisket won’t achieve the coveted smoke ring but it will have a great crust and will be beautifully tender. For the strongest smoke flavour, select a hard wood, such as hickory or mesquite.