Eastern North Carolina BBQ Sauce
Ingredients
• 1 cup white vinegar
• 1 cup cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cayenne pepper
• 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
• 1 teaspoon salt
• 1 teaspoon ground black pepper
Directions
1. Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
Brisket with BBQ Sauce
Ingredients
• 4 pounds lean beef brisket
• 2 tablespoons liquid smoke flavoring
• 1 tablespoon onion salt
• 1 tablespoon garlic salt
•
• 1 1/2 tablespoons brown sugar
• 1 cup ketchup
• 3 tablespoons butter
• 1/4 cup water
• 1/2 teaspoon celery salt
• 1 tablespoon liquid smoke flavoring
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons mustard powder
• salt and pepper to taste
Directions
1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
2. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
3. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
4. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Do you realize that you gave us a recipe for Eastern North Carolina BBQ without any pig in it?
Throw a whole pig (only the shoulders if you are any where else in NC) on to the grill (we have an entire industry here devoted to building pig cookers that are designed just for this) early in the morning and leave it for most of the day at about 250, skin side up. About an hour or so before you want to eat it, turn it over and pour in about a half gallon of the sauce that you were kind enough to give the recipe for. Take it off the grill and remove the meat. Put the meat into a chopping box and proceed to chop it with a hoe (I have one that I only use for this purpose). If you don’t have a box, you can use a butcher block and a couple of cleavers. Eastern NC barbeque is also called ‘whole hog’ barbeque.
Second: what are you doing with liquid smoke on a brisket when wood is so cheap?
Texas BBQ is made on a pit using coals for heat, not baked in an oven!