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Categories:
chop meat white bread eggs brown gravy mix onion carrots potatoes green peas Italian parsley vegetable oil salt
Viewed: 70 - Published at: 5 years agoIngredients
- 1 lb. chuck chop meat
- 3 slices white bread, soaked in water and squeezed of excess
- 2 eggs
- 2 pkg. brown gravy mix or 1 (10 1/2 oz.) can brown gravy
- 1 medium onion, chopped
- 4 carrots, peeled and sliced
- 5 to 6 potatoes, peeled and quartered
- 1 (4 oz.) small can green peas (reserve juice)
- Italian parsley, chopped
- 2 Tbsp. vegetable oil
- salt and pepper to taste
Method
- Rub a 4-pound beef brisket with Rub Seasoning and let stand 1 hour.
- Place on a grill fat side up and smoke for about 5 hours. Baste with Wet Sauce and let it smoke another 2 to 3 hours until tender.
- Carve as you would roast beef.
- Serve with corn on the cob, barbecue baked beans, pickles, jalapeno peppers and a little Wet Sauce on the side.
