Title: Barbecued beef brisket - lowfat
 Categories: Beef, Low-fat
      Yield: 8 Servings
 
      3 lb Beef brisket; trimmed
           ---Blast of Taste-Baste---
      3 qt Water
     24 oz Nonalcoholic beer
      1 tb Liquid smoke
      1 tb Red-hot pepper sauce
      1 tb Low-sodium worcestershire
           -sauce
      1 tb Garlic powder
      1 tb Onion powder
      1 tb Chili powder
      1 tb Paprika
      3 tb Cider vinegar
    1/4 c  Molasses
           ---Here's the Rub---
      2 tb Paprika
      2 tb Dark brown sugar
      1 tb Chili powder
      1 tb Garlic powder
      1 tb Onion powder
      1 ts Ground cumin
      1 ts Freshly ground black pepper
      1 ts Ground red pepper;
           -(optional)
           ---Tom's Own Quick
           -(fat-free)BBQ Sauce---
      2 c  Barbecue sauce; low-sodium,
           -hickory-smoked & fat free
    1/4 c  Low-sodium worcestershire
           -sauce
      1 ts Louisiana hot sauce
      1 ts Garlic powder
      2 ts Paprika
    1/4 c  Blackstrap molasses
      1    Chipotle chili pepper; dried
           -or canned (optional)
 
  Sauce: Combine all Blast of Taste-Baste ingredients in a large (8 qt)
  soup pot. Bring to a simmer over medium-high heat. Yields 1 gallon
  
  Note: After your beef brisket takes a nice long simmer in this spicy
  broth, use it to mop, or baste, your brisket every 10 minutes while
  it grills. Note: "Liquid smoke" introduces that flavor we all love
  but with none of the potentially carcinogenic compounds in real smoke.
  
  Rub: Combine all rub ingredients in a small bowl. Yields 2/3 c
  (enough to rub both sides of one whole brisket or two 2 1/2- to 3-lb
  brisket pieces).
  
  BBQ Sauce: Combine all BBQ sauce ingredients in a saucepan. Stir to
  blend thoroughly. Cook, uncovered, over low heat for 15 minutes,
  stirring occasionally. Remove and discard chipotle pepper (if used).
  Spoon sauce over beef brisket slices. Yields 1 cup.
  
  Meat:
  
  Step 1 In a large soup pot over medium-high heat, bring "mop"
  "Blast-of-Taste Baste" to a boil. Submerge a 3-lb trimmed beef brisket
  (choose a square-end piece over a pointed end; it has less fat
  content) in the spicy broth. Reduce heat to low and simmer 3 hours.
  Add water as needed, just to cover meat.
  
  Step 2 Remove brisket from mop to large platter. Let brisket cool 5
  minutes. Using your fingertips, press 1/3 c dry rub into both sides
  of the warm brisket, covering all surfaces. NOTE: Store any remaining
  rub in an airtight jar and refrigerate or freeze.
  
  Step 3 Preheat a covered gas barbecue grill on high for 1 minute,
  lighting both sides. Turn off burner on right side of grill.
  Carefully lift right cooking grid, using pliers or fireproof glove.
  Place a disposable baking pan (8 1/2 x 12-in.) under right grid and
  lower grid back into place. Place rubbed brisket onto right grid,
  directly over pan. With a spoon, lightly baste meat with simmered
  mop. Close grill lid. Reduce heat on left side of grill to medium.
  Roast brisket for 30 minutes, basting with mop every 10 minutes. Turn
  brisket over and roast for 30 minutes more, again basting every 10
  minutes.
  
  Step 4 Remove brisket to a cutting board and let stand 5 minutes, to
  redistribute juices. Using a long, sharp knife, slice brisket thinly
  across the grain (approximately 1/8-in. slices). Serve 3 oz of sliced
  meat on a multigrain roll and slather with "Tom's Own Quick Barbecue
  Sauce". Yields 8 sandwiches
  
  PER SERVING (WITHOUT BBQ SAUCE):
  
  CAL 309, FAT 7.4 g (22% of cal), SAT. FAT 0 g, CHOL 94.3 mg FIBER 2.1
  g,PRO
     35.3    g,CARB 24.3 g,SODIUM 276 mg
  
  Posted in our public library's computer. MC formatted by MC_Buster and
  Brenda Adams
  
  Recipe