How to cook a brisket
Soak 4-5 cups of wood chips ( hickory, pecan or oak) in a bucket for 1-2 hours. Mix the salt, pepper and garlic powder together, sprinkle over brisket and rub into the meat. Remove the grill rack or one side of the rack from the grill and place one of the aluminum pans under the area of the rack where the brisket is to be located. Drain the wood chips and spread them in the bottom of the other aluminum pan. Cover that pan with heavy duty foil and poke 8-10 holes in the foil. Place this smoker box pan opposite the drip pan. Replace the grill rack or racks and heat grill to low-medium heat (350). Place the brisket (fat side up) on the rack directly over the drip pan and grill until lightly charred on both sides. Remove the brisket and quickly wrap in heavy duty foil. Return the wrapped brisket to the grill (fat side down), lower the grill temperature to low heat (325) and cook for 3-3 1/2 hours. Remove the brisket and allow to rest for 30 minutes. Carefully unwrap the brisket as there will be plenty of very hot juices in the foil wrap. Pour the juices into a cup or sauce pan, slice the brisket against the grain. Arrange the slices on a serving dish and pour the juices over the brisket.
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Serving Size: 1 Serving (2g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 5 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 17.6mg | 0 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5
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