Slow-Grilled Country-Style Brisket
- Total Time
This brisket will become an staple on your dinner table.
chili powder2 Tbsp
black pepper1 Tbsp
packed brown sugar1 Tbsp
table salt2 tsp
apple cider vinegar¾ cup(s)
Worcestershire sauce1 Tbsp
canola oil1 Tbsp
cayenne pepper2 tsp
uncooked lean and trimmed beef brisket2 pound(s)
- To make the rub, combine all the rub ingredients. To make the marinade/mop sauce, combine all the sauce ingredients in a bowl; whisk in 1 tablespoon of the rub. Reserve the remaining rub. Transfer 1/2 cup of the sauce to a cup; reserve. Put the remaining sauce in a zip-close bag; add the brisket. Refrigerate 6 – 24 hours.
- Pat the meat dry with paper towels; discard the marinade. Pat the reserved rub all over the meat; place in a large foil pan. Set aside about 30 minutes.
- Meanwhile, preheat the grill to low or prepare a low fire using the indirect method. Place the meat in the pan on the cooler part of the grill rack. Grill, covered, turning occasionally and basting with the reserved sauce, until an instant-read thermometer inserted in the center registers 190°F, 3 – 3 1/2 hours.
- Transfer the meat to a cutting board and cover loosely with foil; let stand about 10 minutes. Thinly slice across the grain. Serve with the pan juices. Yields about 3 slices per serving.