Cook's Country. Look for a brisket with a significant fat cap. This recipe takes about 8 hours to prepare. The meat can be brined ahead of time, transferred to a zipper locked bag, and refrigerated for up to a day. If you don't have 1/2 cup juices from the rested brisket, supplement with beef broth. This goes really well with the Smoky Potato Salad, also from Cooks Country.
FOR THE BRISKET & RUB: Dissolve 2 cups salt and the 1/2 cup granulated sugar in 4 quarts water in large container. Slice brisket with grain into 1 1/2-inch thick strips. Add brisket strips to brine, cover, and refrigerate for 2 hours. Remove brisket from brine and pat dry with paper towels.
Combine brown sugar, pepper, and remaining 1 tablespoon salt in bowl. Season brisket all over with rub. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using 2 large pieces of heavy duty aluminum foil, wrap soaked chips in 2 foil packets and cut sveral vent holes in tops.
GAS GRILL: Add 1/2 cup ice cubes to 1 wood chip packet. Remove cooking grate and place both wood chip packets directly on primary burner; place disposable pans each filled with 2 cups water directly on secondary burners. Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on high and turn off other burner(s). Adjust primary burner as needed to maintain grill temperature of 275 to 300 degrees.
Clean and oil cooking grate. Arrange brisket on cooler side of grill as far from heat source as possible. Cover (positioning lid vent over brisket for charcoal) and cook without opening for 3 hours.
Adjust oven rack to middle position and heat oven to 275 degrees. Remove brisket from grill and transfer to rimmed baking sheet. Cover sheet tightly with foil. Roast until fork slips easily in and out of meet and meat registers 210 degrees, about 2 hours. Remove from oven, leave covered, and let rest for 1 hour. Remove foil, transfer brisket to carving board, and pour accumulated juices into fat separator.
FOR THE BBQ SAUCE: Combine ketchup, sugar, vinegar, Worcestershire, granulated garlic, cayenne, and 12 cup defatted brisket juices in medium saucepan. Bring to simmer over medium heat and cook until slightly thickened, about 5 minutes.
Cut brisket strips crosswise into 1 to 2 inch chunks. Combine brisket chunks and BBQ sauce in large bowl and toss to combine. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 157 | ||
Calories from Fat: 20 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 309.4mg | 11 % | |
Potassium 198.7mg | 5 % | |
Total Carbohydrate 35.3g | 10 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 34.9g | ||
Protein 1g | 1 % | |
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: 157
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