BROWSE THE COLGIN COOKBOOK

PULLED BEEF

Number of Servings: 6 to 8 hungry folks

This recipe originally comes from a chef at Kicker’s restaurant in Atlanta, GA. It’s called "Pulled Beef" because when done, it’s so tender that you don’t cut it, but you pull it apart with a fork to be served up sloppy-joe style on rolls. It’s a two day recipe, so plan ahead. Yum.

INGREDIENTS:
1 beef brisket (trimmed if you want, but better w/o trimming)
A little bit of oil
A gallon or two of beer (you could use mostly water with 2 or 3 bottles of beer instead)
¼-½ bottle McCormick’s mixed pickling spice
1 to 2 Oz. of COLGIN NATURAL HICKORY LIQUID SMOKE
1 bottle Bull’s Eye BBQ sauce

INSTRUCTIONS:
Get a large enough pot to hold the entire brisket (you could use half a brisket if you want). Using a little oil, saut the brisket at a high temperature in the pot until browned. Add enough beer to cover, or add 2 bottles of beer, and cover the rest of the way with water. Add liquid smoke. Put the pickling spice into cheesecloth, and add that too. Boil at medium for 4 hours. That’s right, 4 hours. For the first 3 hours, make sure the brisket is covered with liquid, adding beer or water as needed (beer is better). during the last hour, you have to be careful. Let the liquid render down until there’s on ly about an inch of it. Make sure not to ruin the whole thing by burning the brisket. You can turn the brisket if you want, but make sure not to break it up, as it’ll be ready to fall apart by now.
When the liquid has reduced to about 1 inch or so, turn off the heat and allow to cool for ½ hour. Add the BBQ sauce to cover. Marinade in that overnight in the refrigerator.
The next day, get the BBQ going. Put the brisket on the grill, and BBQ at a low temperature until done, turning every 5 minutes or so. You’ll know it’s done (after about 20-30 minutes usually) when some of the strands of meat are black, and when the meat no longer looks like it was boiled.