A BBQ Beef Brisket and the Rada Carver/Boner.
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Cast Iron Brisket

You’ll have to look far and wide to find a meal half as good as this incredible barbecued beef brisket! Cooked to perfection in a cast iron Dutch oven and seasoned just how you like it, this makes an unforgettable meal indoors and out!
Course: Main Course
Servings: 10

Ingredients

  • 1 (3 lb.) beef brisket
  • 2 to 3 onions
  • 1/2 cup ketchup
  • 1/2 cup tomato soup
  • 1 tablespoon lemon juice
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot sauce to taste, optional

Instructions

  • BASIC DIRECTIONS: 
    Trim off excess fat from brisket. Chop 2 to 3 onions set aside. In a small bowl, combine ketchup, soup, lemon juice and brown sugar; mix well and reserv for later use. Then cook as following:
  • COOK IT INSIDE: 
     Place Dutch oven on stovetop over medium heat and add oil. When hot, brown brisket on all sides. Push meat to one side in pot. Add onions and saute' until tender. Add 2 cups hot water, salt, pepper and hot sauce, if desired. Cover with lid, reduce heat to low and simmer for 1 hour.
     Pour reserved ketchup mixture over brisket. Cover and simmer slowly for 1 1/4 hours more or until meat is tender. Stir occasionally and add more water if necessary. Let brisket stand at least 10 minutes for slicing across the grain.
     If preferred, transfer Dutch oven from stovetop to a 300° oven for the last 1 1/4 hours of cooking time.
  • COOK IT OUTSIDE: 
     Spread 22 (+) hot coals in a flat layer underneath Dutch oven and add oil. When hot, brown brisket on all sides. Push brisket to one side in pot. Add onions and saute' until tender. Add 2 cups hot water, salt, pepper and hot sauce, if desired. Cover pot with lid,
     Rearrange about 1/2 of the hot coals to make a cooking ring underneath Dutch oven; place remaining hot coals on lid. Simmer about 1 hour, stirring occasionally and rotating pot and lid several times during cooking. Adjust the number of coals on top and bottom as needed to maintain cooking temperature.
      Pour reserved ketchup mixture over brisket. Cover and simmer slowly for 1 1/4 hours more or until meat is tender. Stir occasionally and add more water if necessary. Rotate pot and lid several times during cooking and replenish coals as needed for even heat. Let brisket stand at least 10 minutes before slicing across the grain.