Serves: 16
Total Calories: 388

4 to 5 pounds beef brisket, trimmed
1 recipe
1 onion sliced to make rings
1 1/2 to 2 cups red wine or water
barbecue sauce

Prepare Beef Brisket Rub as directed. Apply rub to meat, even the ends, and coat as thickly as possible. Place meat in a deep 14-inch Dutch oven on a rack, if possible. Add 1 1/2 to 2 cups of red wine or water as a cooking liquid. Place Dutch oven in firepan with 10-12 briquets on the bottom and 20 briquets on top. Cook for 2 hours, or until tender. This is a fairly tough cut of meat. It will likely be necessary to add new charcoal after 1 to 1 1/2 hours to complete cooking. Remove meat from Dutch Oven when meat is done. Let it rest for 10 minutes before cutting. Slice and serve with BBQ sauce on the side. Served with coleslaw and cornbread, this makes a great meal in camp or at home on the patio.

Spiced with More Tall Tales - Meats

Nutritional Facts:

Serves: 16
Total Calories: 388
Calories from Fat: 253

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Baked Elk Heart With Sage Dressing
Barbequed Beef Brisket
Barbequed Spareribs
Beef And Asparagus
Blue Cheese Lamb Chops
Bob's Lasagna
Butch's BBQ Sauce
Corned Beef & Cabbage
Curried Venison
Dutch Chinese Casserole
Dutch Oven Barbeque Brisket
Dutch Oven Elk Rib Or Brisket Barbeque
Dutch Oven Lasagna
Dutch Oven Tamale Pie
Easy Dutch Oven Lasagna
Elk N' Kraut
Elk Rosemary
Garden Pot Roast
Ham And Noodle Casserole
Hank's Spaghetti Sauce
Jambalaya
Kraut And Dogs
Lamb Shanks With Garlic
Leg Of Ram Or Lamb
Liver And Onions
Middle Fork Spareribs
Mike’s Dutch Oven Barbeque Pork Rib Dinner
Musselshell White-Tail Feast
Parmesan Pork Steak
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Pat's Beef Brisket
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Pork Or Chicken Bake
Roast Leg Of Lamb
Roast Pork With Sweet And Sour Sauce
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Scout Burger
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Stuffed Flank Steak
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