Moist and tender, this beef brisket recipe gets a triple dose of flavor from a wine mop sauce, a black pepper rub and a tomatoey barbecue sauce. Source: Diabetic Living Magazine
Prepare Smoked Briskey: At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
Trim most of the visible fat from meat. For mop sauce: In a small bowl, combine wine, Worcestershire sauce, oil, vinegar, garlic, coriander seeds, mustard and cayenne pepper. Set aside.
In a small bowl, combine seasoned salt, paprika and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers.
In a smoker, arrange preheated coals, wood chunks and water pan according to manufacturers directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours or until meat is tender, brushing once or twice with mop sauce during last 1 hour of smoking. Add additional coals, wood chunks and water as needed to maintain temperature and smoke. Discard any remaining mop sauce.
Prepare Zesty Barbecue Sauce: Coat an unheated small saucepan with nonstick cooking spray. Preheat over medium heat. Add green sweet pepper, onion and garlic; cook and stir about 5 minutes or until tender. Stir in ketchup, tomato, steak sauce, Worcestershire sauce, brown sugar, cinnamon, nutmeg, cloves, ginger and black pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve warm or cooled to room temperature.
To serve, thinly slice meat across the grain. Serve meat with barbecue sauce.
3 1/2 lean protein, 1/2 other carbohydrate