Sunday BBQ Beef Brisket

you’re except ours I today and makingfor you a barbecue brisket from SunnyAnderson with sweet potato mash andcarrots all right think of it a littlewe have going on hereI’ve already different it was a dry ruband had it set off for two hours at roomtemperatureeverything oil in the pan here and niceand hot it’s getting a nice barbecuesauce I like sweet baby Ray’s becauseit’s angry we’re just gonna mix this upwith some chicken beef holding this upso I can get all sides the all sides arebrown and leave with something pan I’mgonna turn this down a little bit areyou gonna deglaze here what’s gonnahappen there little birdif they’re sugar in the dry rub[Music]boom just smash it and I’d rather comesout like that just like[Music]papa[Music]you want to go around the birth gate onon top of the brisket just all the wayaround it just so it reaches right Ohalmost up the zipper skin you want thebrisket to be covered in the sauce yetthen we’re gonna turn the heat all theway to low cover it and let it sit fortwo to three hours without peeking andnow we’ve got it coveredwe’re gonna let it sit for two to threehours without peeking so our brisket hasbeen going for about an hour and a halfnow and I took walked by and got a[Music]alright for two hours now and I am readyto check the temperature of our beefbrisket beef should be close to aminimum of 145 degrees Fahrenheit somake sure you get it all the way in thecenter into the deepest part of the meatand I’m already getting 190 so justcheck it in my spot just to make sureyeah 196 definitely done so we’re gonnatake this bad boy out of here and restit for a couple minutes and then I’mgonna whip up this sweet potato carrotmash that meaty goodness and this fatcap right here it’s gonna be full ofdelicious flavor so I’m gonna let thatrest for a minute and put my sweetpotato puree now I’m going to use aslotted spoonall this delicious potato carrots oniongarlic mixture going in this is gonna beso yummy all right we’ve got our sweetpotato mixture on the fruit processorhere and we’re just gonna pulse it a fewtimes if you don’t want to do I wouldsay I would give it another two pulsesI’m just gonna taste it for salt oh manWow that that is really really goodall right so we’re just gonna slice upthis brisket and put this plate togetherfor you all right so the brisket hasbeen resting for about three to fourminutes now so I’m just gonna nice andto it look at that delicious characterit’s like so tenderso I’ve poured my gravy extra gravy thatwas left in the pan into this littleserving laughs I’ve cut up my brisket ofchops up some parsley we’re ready toplate so I am going to take some of thisdelicious sweet potato mixture put itright in the plate like yeah littleperson on top then I am going to add thebrisket just like that and drizzle someof our delicious sauce right on top haall right time to take a bitethis looks amazing but I have to behonest this is my first time ever makingbrisket so I’m a little nervous but timeto take a bite mm-hmm the meat is reallytender this sauce is really deliciousI’m going to try thisthe barbecue sauce mixed in with thecarrots and the sweet potatoes it’s likea smoky sweet flavor with this greatsuperfood this is really delicious happySunday