Recipe of the week: BBQ Brisket with Huckleberry BBQ sauce

BBQ Brisket with Huckleberry BBQ sauce (look for the sauce next week!)

Ingredients:

1 6-pound brisket of beef, trimmed

1 teaspoon garlic, chopped

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1 tablespoon olive oil

2 large onions, chopped very large

3 carrots, halved

1 stalk of celery, cut into 5-inch slices

2 bay leaves

1 quart of hot vegetable stock

Rub brisket with garlic, pepper, and salt. Drizzle the brisket with the olive oil and rub into the meat. Place the brisket over hot coals and sear well on both sides. Smoke the brisket by placing the hot coals on the right side of the grill and the brisket on the left. Next, place wood chips in a tin pan over the coals. And shut the lid. If they catch on fire sprinkle them with water keeping the wood chips at a smolder. Smoke for 1 hour. Make a bed of the carrots, and celery in a roasting pan, place the brisket fat side up on the bed of vegetables. Add the bay leaves. Pour enough stock in the pan to cover the bottom 1 to 1 Ω inches. Cover and roast for 4 Ω hours in a 350 degree F convection oven. Remove from the oven, cover, and let sit for 1 hour before slicing. Serve with warm Huckleberry BBQ sauce.

Scott Ackley, Executive Chef, The Garden Restaurant

This week's recipe is courtesy of Temple Square Hospitality Corporation and the Deseret News Marketing Department.

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