Slow-Grilled Country-Style Brisket

5
5
5
Smartpoints value per serving
Total Time
3 hr 6 min
Prep
6 min
Cook
3 hr
Serves
8
Difficulty
Moderate
This brisket will become an staple on your dinner table.

Ingredients

paprika

2 Tbsp

chili powder

2 Tbsp

black pepper

1 Tbsp

packed brown sugar

1 Tbsp

table salt

2 tsp

apple cider vinegar

¾ cup(s)

Worcestershire sauce

1 Tbsp

canola oil

1 Tbsp

cayenne pepper

2 tsp

uncooked lean and trimmed beef brisket

2 pound(s)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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