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Yankee Brisket Pulled Barbeque


Yankee Brisket Pulled Barbeque recipe













Trans-fat Free


4 pounds beef brisket
chuck roast,, eye of round, or pork shoulder or loin
3 ½ ounces liquid smoke
2 cups onions
¼ cup apple cider vinegar
¼ cup brown sugar
dark, packed
2 tablespoons prepared mustard
spicy, brown mustard, or yellow mustard
1 tablespoon molasses
¼ teaspoon cayenne pepper
¼ teaspoon red hot pepper sauce
3 tablespoons worcestershire sauce
1 cup ketchup
½ cup chili sauce
½ lemon
1 tablespoon salt
more or less, to taste
¼ teaspoon black pepper
freshly ground


Preheat the oven to 325℉ (160℃).

Put the meat on a rack in a roasting pan, fat side up, and pour the liquid smoke around it. Seal the pan with foil and place it in the oven.

Roast the brisket for 4 hours, or until it is very tender, turning once. Uncover the meat for the last 30 minutes to brown. Remove the meat from the oven and let it cool.

Wrap it in plastic and refrigerate. Pour the pan juices and fat into a glass jar or bowl, cover, and refrigerate.

The next day, remove the meat from the refrigerator and remove any extra fat.

Pull the meat apart into small shreds. Remove the hardened fat from the pan juices.

In a large pot, melt 3 tablespoons of the hardened fat over medium heat, add the onions and sauté until tender.

Add all of the remaining ingredients and 1 cup of the pan juices. Stir well and simmer for 20 minutes over low heat.

Add the pulled meat to the sauce and simmer very slowly, uncovered, for 1 hour, stirring frequently. Add more pan juices, or water, if necessary, to keep the meat moist.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 337g (11.9 oz)
Amount per Serving
Calories 87064% of calories from fat
 % Daily Value *
Total Fat 62g 95%
Saturated Fat 24g 121%
Trans Fat 0g
Cholesterol 209mg 70%
Sodium 1701mg 71%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 114g
Vitamin A 8% Vitamin C 19%
Calcium 5% Iron 36%
* based on a 2,000 calorie diet How is this calculated?


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