Spice-rubbed Beef Brisket
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Grill, Charcoal or Gas
- Hickory Chips
Ingredients
- 2 cups hickory chips
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic pepper
- 1 beef brisket, (about 1 ½ kilo / 3-3 ½ lbs)
- ¼ cup beer
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil
- ¼ teaspoon dry mustard
Instructions
- Soak hickory chips in water for 30 minutes. Prepare your grill for indirect cooking over medium heat. Bank charcoal on either side of a water filled drip pan.
- In a small bowl, add the salt, paprika, chili powder, and garlic pepper, mix together.
- Rub mixture on both sides of brisket, loosely cover with foil and set aside.
- In a small bowl, add the beer, Worcestershire sauce, vinegar, oil, and dry mustard. Mix together then set aside.
- Drain hickory chips, sprinkle ½ cup chips on coals. Place brisket on grill, directly over drip pan. Cover and grill for 30 minutes.
- Baste with the beer mixture. Cover and grill for 3 hours or until internal temp reaches 71° C (160° F) in the thickest part. Turn brisket every 30 minutes as well as adding a little charcoal (or 4-8 briquets) and ¼ cup hickory chips every hour.
- Remove brisket to a cutting board, loosely tent with foil and allow to rest for 10 minutes.
- Slice thin, remove excess fat and place on a serving tray.
- Serve with sides of your choice. Enjoy.
Notes
For cost per serving I am going to say High as I have never seen brisket available in an open market, but I do assume it is available at high end western markets.
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