Head Country Stuffed Brisket
Summary
| Yield | |
|---|---|
| Source | Lori Ford |
| Prep Time | 15 minutes |
| Recipes | Beef |
Description
Ingredients
- 2 1⁄2 lb beef brisket "flat" (thinner end of brisket cut from the large thicker end; you can purchase them in your supermark
- 1 lb bulk breakfast sausage
- Head Country All Purpose Championship Seasoning (a dry rub barbeque seasoning)
- 2 small potatoes sliced
- 1 small onion sliced
- Oil for sauteeing
- Head Country BBQ Sauce
- 2 1⁄2 lb beef brisket "flat" (thinner end of brisket cut from the large thicker end; you can purchase them in your supermark
- 1 lb bulk breakfast sausage
- Head Country All Purpose Championship Seasoning (a dry rub barbeque seasoning)
- 2 small potatoes sliced
- 1 small onion sliced
- Oil for sauteeing
- Head Country BBQ Sauce
Instructions
Rub the Head Country seasoning on the brisket, both sides. Season the 1/2 pound of sausage with 2 tsp. Head Country seasoning.
With a very sharp knife, cut a "pocket" in the brisket large enough to hold sausage, potato & onion. (My ingredients were bulging out.) In the pocket place the raw seasoned sausage, raw potato and raw onion. Wrap twine around the brisket to keep the ingredients from falling out of the pocket.
Place brisket in hot pan with enough oil to brown the meat on both sides. Remove the meat from hot pan and brush the entire piece of meat (both sides) with Head Country BBQ sauce.
Place brisket in roaster (with fat side of meat down). Bake in pre-heated 350-degree oven approximately 3 hours (or until tender), basting with BBQ sauce once or twice.
enjoy!
Notes
From Chef Dale Hamilton, Head Country, Ponca City. Head Country is a BBQ establishment in Ponca City, OK which sells the sauce and rubs regionally. This recipe was listed on a Tulsa news channel website. It is delicious! Do not omit the dry bbq seasoning, it makes the dish!
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