1 Picture
Ingredients
- For the brisket:
- 1 (8-pound) trimmed whole brisket, point and flat, exterior fat trimmed to 1/4-inch
- For the seasoning:
- 2 tablespoons beef base (concentrated liquid stock found in supermarkets)
- 2 tablespoons garlic salt
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons chile powder
- 1 tablespoon light brown sugar
- For the wrap:
- 2 tablespoons light brown sugar
- 2 tablespoons grated or finely chopped
- sweet white onion
- 2 tablespoons apple juice
- For the glaze:
- 3/4 cup of your favorite barbecue sauce
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh thyme leaves
- For the board dressing:
- 6 tablespoons olive oil
- 2 tablespoons finely chopped flatleaf parsley
- salt and freshly ground pepper
Details
Preparation
Step 1
To increase the surface area of the meat for seasoning, score the point end at 3/4-inch intervals, making 1/4-inch deep cuts, in a cross-hatch pattern.
Massage the entire brisket on both sides, with the beef base, making sure to work it into the cuts and crevices. In a small bowl, combine the remaining seasoning ingredients, mixing well. Season the brisket“like rain,”and press the seasoning into the meat. Dab the meat, and the board to season the ends and collect any excess.
Prepare the grill for indirect cooking; the temperature should be 325°. Put the meat on the well-oiled preheated grill and cook, covered, with the addition of wood of your choice for 3 hours.
Remove the meat from the grill. Put 2 large sheets of heavy-duty foil on top of each other, and place the brisket top-side down on the foil. Sprinkle all the wrap ingredients evenly over the brisket. Wrap tightly in the foil to make a neat package. Put the brisket back on the grill, top side down, and cook, covered, for 2 hours. Remove the brisket and allow to rest, still wrapped, for 15 minutes.
Meanwhile, combine all the glaze ingredients in a sealable plastic bag, and massage through the bag to combine. Unwrap the brisket and transfer to a tray, discarding the foil and liquid. Cut off a bottom corner of the bag of glaze, and pour the glaze over the brisket, turning to coat.
Put the brisket back on the grill, and cook for 30 minutes to tighten the glaze and kiss the meat with smoke. Pour the board dressing onto a cutting board, or slather the board with barbecue sauce. Put the brisket on the board, and cut into 1/4-inch-thick slices, turning to coat the slices. Serve.
Review this recipe