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| Food Mood: Meats | |
| Cuisine: Barbecue | |
Description |
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| This is a great technique for those who don't have a smoker or who don't want to spend the hours tending a smoker. This technique insures good smoky flavor but with the convenience and control of the oven to finish the brisket to fork tenderness. Of course, this rub works great on a brisket smoked the traditional way: Low and slow over indirect heat for about an hour per pound. We'll go into more detail on that during the on-line chat. | |
Servings: 10-12 |
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Ingredients |
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| 1 (8-10 pound) whole beef brisket, untrimmed 2 tablespoons garlic salt 2 tablespoons lemon pepper 2 tablespoons paprika 1 tablespoon chili powder 1 tablespoon sugar |
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Method |
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| Remove brisket from refrigerator about 1 hour before grilling. Combine garlic salt, lemon pepper, paprika, chili powder and sugar. Sprinkle over entire surface of meat, concentrating on fat layer. Rub or press seasoning into menu. Cover and let me meat come to room temperature. Light a fire in a charcoal grill that is big enough to hold the brisket. Allow coals to burn down to gray ash. Place brisket on grill, fat side down. Grill until fat is charred, turning occasionally when necessary, to stop fat from dripping onto coals. Squirt flare-ups with water to douse flames. Allow about 45 minutes to grill the brisket. Remove brisket from grill. Preheat oven to 300 F. Place brisket on a double thickness of foil in a shallow roasting pan. Wrap brisket tightly and bake for 4 to 5 hours, or until meat is very tender. Remove brisket from oven and peel back foil. Raise oven to 350 F. Return brisket to oven and roast, uncovered, for 30 minutes or until the top layer of fat is crisp. Allow meat to rest for 20 minutes. Trim off top layer of fat. Reserve drippings to add to barbecue sauce. Slice brisket across the grain into thin slices. Serve with barbecue sauce on the side. |
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Recipe source: Dotty Griffith |
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