"This traditional barbecue favorite prepared low and slow over the charcoal grill is sure to be a crowcrowd-pleaserre 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 beef brisket flat (5-6 pounds/2.3-2.7 kg)
- 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
- 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 degrees F/110 degrees 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 degrees F/70 to 75 degrees 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 1-2 hours, until the internal temperature of the brisket reaches 185 degrees F/85 degrees C.
- Remove the baking dish from the grill and let the meat rest undisturbed for 20-30 minutes. Slice the brisket across the grain and serve with your favorite sides.
|Nutritional Guidelines (per serving)|
|Total Fat||45 g|
|Saturated Fat||17 g|
|Unsaturated Fat||20 g|
|Dietary Fiber||0 g|