Yankee Style BBQ Beef
Submitted by honzog
Slow-roasted beef brisket pulled into tender strands and simmered in a homemade BBQ sauce with molasses, chili sauce, and a hit of liquid smoke. Northern-style pulled beef that rivals any smokehouse.
YIELD
4 servingsPREP
15 minCOOK
6 hrsREADY
6 hrsYou don’t need a smoker or a backyard pit to make pulled beef that falls apart at the touch of a fork.
This Yankee take on BBQ starts with a 4-and-a-half pound brisket, seared hard in a skillet, then roasted low and slow in the oven with a splash of liquid smoke until it’s fork-tender and ready to shred.
The sauce is where it gets serious: ketchup, chili sauce, molasses, apple cider vinegar, hot pepper sauce, mustard, and Worcestershire all simmer together into a thick, tangy, sweet-hot glaze. The pulled beef goes right back into that sauce for a final hour of simmering until every strand is soaked through.
Pile it on a toasted bun with a scoop of potato salad on the side. That’s a Yankee summer right there.
Pro Tips
- The brisket needs 3 to 4 hours in the oven after the initial sear. Don’t rush this. Low and slow is the whole game
- Make the sauce while the brisket roasts and refrigerate it so the flavors have time to deepen before they meet the meat
- Liquid smoke is potent. Start with 1 tablespoon if you’re not sure and add more to taste
- This gets better overnight. Make a day ahead, refrigerate, and reheat gently for even more flavor
Ingredients
Directions
Heat oven to 375℉ (190℃).
Heat 2 tbsp oil in large heavy-bottomed skillet over medium-high heat.
Add meat; brown on both sides, about 4 minutes on each side.
Sprinkle liquid smoke over bottom of roasting pan.
Place rack in roasting pan.
Then place meat on rack; cover.
Bake for 1 hour.
Reduce oven temperature to 250 degrees F.
Bake for 3 to 4 hours more or until fork tender.
Meanwhile, heat remaining oil in small Dutch oven over medium heat.
Add onion; cook 6 minutes or until softened.
Add ketchup, chili sauce, molasses, vinegar, hot-pepper sauce, mustard, Worcestershire sauce, black pepper and water.
Simmer for about 20 minutes, stirring occasionally.
Remove from heat.
Stir in lemon juice.
When cool pour in bowl and refrigerate until meat is cooked.
When meat is done and cool enough to handle, pull apart into strands.
Cut into 2-inch pieces and add to sauce.
Return beef and sauce to Dutch oven.
Simmer, covered, for 1 hour, stirring occasionally.
Add more water during cooking if needed.
Serve on toasted buns with potato salad.
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