Skip to main content

BBQ Brisket and Pulled Pork

We've had a lot of family in town the last two weeks because of my daughter's baptism last Sunday.  I made a brisket for dinner on Sunday to feed our visiting family.  At the last minute, I decided to cook a pork tenderloin roast too just in case the brisket wasn't big enough. 
Pork on the left, brisket on the right

I started cooking the brisket and pork at 5:00 am (one of the kids crawled in bed with us then, so I put the meat in the oven and went back to bed) and pulled it out of the oven at around 2:00 pm.  I wish I had time to cook pork roasts like that every time.  The meat fell apart beautifully!  It doesn't do the same thing when it's cooked in the crockpot.

I mixed up a tripled batch of BBQ Brisket sauce and poured it over the brisket and the pork.  Then I put it in the oven and all we had to do on Sunday was warm it in the crockpot while we were at the baptism, then dinner was ready! 

BBQ Brisket Sauce
I got this recipe from my sister-in-law, Annelisa.

1 T. liquid smoke
1 1/2 T. brown sugar
1/2 c. ketchup
1/4 c. water
3 T. butter
2 T. Worcestershire sauce
1 1/2 tsp. dry mustard
dash ground pepper

Combine all ingredients in a sauce pan and simmer over low heat.  Pour over meat of choice before serving.

I've used this sauce recipe with brisket, pork, and leftover roast beef.  It makes meat delicious in a sandwich or just plain.

Here's how I cooked the brisket...
(recipe also from Annelisa)

1 flat cut brisket
1 tsp. seasoning salt
1 tsp. garlic salt
1 tsp. black pepper
2 T. liquid smoke
1 c. beef broth

Place brisket fat side up in a roasting pan (I used my dutch oven).  Sprinkle with seasonings and pour broth around brisket.  Seal pan with double thickness of foil (I used my lid).  Bake 6 - 8 hours at 275 degrees or until meat shreds easily with a fork.  Trim off fat and slice against grain or shred.  Serve with BBQ brisket sauce.

Here's how I cooked the pork...

Place pork roast in roasting pan (I used the disposable aluminum kind). Pour a can of coke on the pork roast. Sprinkle salt, pepper and garlic powder on roast. Cover with aluminum foil.

Bake 6 - 8 hours at 275 degrees or until meat shreds easily with a fork. (It might be done cooking sooner than 6 - 8 hours, but that's how long I left mine it. It was almost falling apart without even being touched. Delicious!)

Serve with BBQ brisket sauce or use it to make Cafe Rio pork salads/tacos.  I froze a few bags of the pork without any sauce on it, so I can make the Cafe Rio sauce (enchilada sauce, ketchup, coke, etc.) and have Cafe Rio without cooking all day. 

CROCKPOT VERSIONS:  Cook meat on low in crockpot all day (about 8 hours) until it shreds easily.  Shred and mix with sauce.  Warm through.

Popular posts from this blog

One Hour Rolls

These rolls are amazing!  I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me.  The rolls are light, fluffy, easy to make and they only take one hour!  And delicious too!   I've made these rolls more times than I can count, so I've perfected the art of making them.  Here are some step-by-step instructions with pictures for you. Here's what you'll need.  I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg. Then mix in the flour.  (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable.  It will be a little sticky, b

The Best French Bread I've Ever Made

This is the best french bread I've ever made.  I got this recipe from my friend, Nikki, who gave us some of this bread as a thank you for my hubby helping them move a piano.  I remember it being delicious and we gobbled it up fast.  I was intimidated for some reason by the recipe and waited a few years before I made it. We needed some bread for to make some turkey, provolone, avocado sandwiches, so I made some of this bread and it was perfect!  We sliced one loaf like they do at Subway.  Then later I made normal shaped sandwiches with the rest of the bread.  Delicious... light and fluffy and yummy! Update 2/22/12: This is still my favorite bread after making it for a year! It turns out perfect every time and it's gone in a flash! printable recipe French Bread recipe from my friend, Nikki Yield: 2 loaves   Ingredients 2 c. warm water 1 pkg (or 1 heaping Tbsp.) yeast 1/4 c. granulated sugar 1 T. olive oil

Don't like your house to smell like food? I've got a kitchen tip for that!

I have a smallish, one story house and if I cook food that is kind of smelly, like onions, the smell tends to linger in every room.  This is a pet peeve of mine and (also my husband's).  Over the years I've found a few ways to cook smelly food without smelling up the kitchen. Use your garage!   I use my garage quite often to cook things in.  I open the window and it airs out, especially when you open the garage door.  I'm sure my neighbors wonder what I'm cooking. I've used two different kitchen appliances in the garage:  my crockpot and my food dehydrator. Crockpot - I did this very thing today since I'm simmering chicken, onions, carrots and celery to make chicken noodle soup tonight.  I don't want my house to smell like onions all day, so I plugged it in on my husband's workbench.   Food dehydrator - when I make jerky, I plug the food dehydrator in in the garage.  I don't really want my house to smell like meat for hours