|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||57%|
|Saturated Fat 17g||86%|
|Total Carbohydrate 1g||1%|
|Dietary Fiber 0g||1%|
|*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."
- 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
Gather the ingredients.
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.
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.
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.
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.