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Nicole S. Young / Getty Images
Nutritional Guidelines (per serving) | |
---|---|
846 | Calories |
45g | Fat |
1g | Carbs |
102g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 846 |
% Daily Value* | |
Total Fat 45g | 57% |
Saturated Fat 17g | 86% |
Cholesterol 326mg | 109% |
Sodium 756mg | 33% |
Total Carbohydrate 1g | 1% |
Dietary Fiber 0g | 1% |
Protein 102g | |
Calcium 47mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
"This traditional barbecue favorite prepared low and slow over the charcoal grill is sure to be a crowd-pleaser it up before your next backyard tailgate and serve with sliced buns for sandwiches, or just eat it with a fork like we do in my backyard."Â
Recipe created by Chris Lilly on behalf of Kingsford Charcoal
Ingredients
- 1 (5 to 6 pounds/2.3 to 2.7 kg) beef brisket flat
- 1 tablespoon/15 mL beef bullion base (this paste is found in grocery stores with the soup stock)
- 1 cup/120 mL beef broth
- For the Dry Rub:
- 1 1/2 teaspoons/7.5 mL salt
- 1 1/2 teaspoons/7.5 mL paprika
- 1/2 teaspoon/2.5 mL black pepper
- 1 1/2 teaspoons/7.5 mL sugar
- 1/2 teaspoon/2.5 mL garlic powder
- 1/2 teaspoon/2.5 mL onion powder
- 1/4 teaspoon/1.25 mL oregano
- 1/8 teaspoon/.75 mL coriander
Steps to Make It
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Gather the ingredients.
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Build a charcoal fire with Kingsford charcoal for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
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Cover the entire brisket with the beef bullion paste. In a small bowl, mix the dry rub ingredients and coat the brisket with the dry rub. When the cooker reaches 225 F/110 C, place the beef brisket on the void side of the grill and close the lid. Cook for 4 hours until the internal temperature of the brisket reaches 160 F to 170 F/70 to 75 C.
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Remove the brisket from the grill and place in a shallow baking dish or disposable aluminum pan. Pour beef broth over the brisket and cover the pan with aluminum foil. Place the baking dish in the cooker for an additional 1 to 2 hours, until the internal temperature of the brisket reaches 185 F/85 C.
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Remove the baking dish from the grill and let the meat rest undisturbed for 20 to 30 minutes. Slice the brisket across the grain and serve with your favorite sides.
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Enjoy!
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