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Slow-grilled country-style brisket

6
Points®
Total Time
9 hr 6 min
Prep
6 min
Cook
3 hr
Serves
8
Difficulty
Moderate
If a good brisket recipe is a thing of beauty, this one is downright gorgeous! Six short minutes of prep and you are on your way to a wonderful meal. Easy to prepare and super versatile, this brisket makes an amazing main dish for weeknight casual dinners or special holiday meals. Shred it up for tacos or added to soups and stews for a richer, meatier finish. Mastering indirect grilling may seem daunting but follow our directions and you will be amazed at the delicious outcome. Brisket is especially great to cook ahead and hold for easy meals in the week because it reheats so well. Serve alongside your favorite potato dish and a fun-and-fresh green bean salad with grape tomatoes and red onion. Any time of year, this southern favorite is a welcome addition to the menu.

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 the first five ingredients in a bowl. To make the marinade/mop sauce, combine the vinegar and next three ingredients (through cayenne pepper) 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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