|Nutritional Guidelines (per serving)|
Brisket is simultaneously one of the easiest and most difficult cuts of meat to barbecue. It is the easiest because all you really need is a piece of brisket (seasoning and sauces are optional); it is challenging since brisket is one of the toughest cuts of meat, and if not cooked properly (meaning low and slow), it will be inedible. Low and slow cooking is most often done in a smoker, and sometimes on a charcoal grill; many barbecue enthusiasts believe that you can't cook a brisket on a gas grill, but there are actually methods that make this possible.
If you don't own a smoker or are not up to smoking a full-sized brisket, this slow-grilled brisket recipe is a great alternative. It calls for using your grill's rotisserie attachment, but if you don't have one you can cook the brisket in a shallow foil pan on the grill. If using the rotisserie, make sure your brisket is trimmed of most fat since you will want as little fat as possible so as to not cause flare-ups. (If you are using the pan method, you will want a bit more fat left on the meat.) Remember to baste the brisket with the sauce frequently and keep your grill temperature low.
- One 5-pound brisket
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons black pepper
- 2 tablespoons cayenne pepper (use less or omit if preferred)
- 2 tablespoons paprika
- For the Sauce:
- 1 stick of butter
- 1 large onion (chopped)
- 6 cloves garlic (minced)
- 1 cup water
- 1/3 cup cider vinegar
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chili powder
- Salt and pepper to taste
- 7 ounces of beer
Trim excess fat from brisket and season with garlic powder, onion powder, black pepper, cayenne, and paprika.
Place on the rotisserie and put on a preheated grill. Prop the lid a little and let cook.
Meanwhile, prepare the sauce. Melt butter in a saucepan and sauté onion and garlic for about 5 minutes. Add water, cider vinegar, brown sugar, Worcestershire sauce, chili powder, and a little salt and pepper to taste. Let simmer for 10 to 15 minutes. Add beer.
Baste over brisket about every 30 minutes. Cook brisket over low heat for about 4 to 5 hours.
Remove brisket from grill and slice thinly. Serve with your favorite sides.
Tips and Variations
If you don't have a rotisserie attachment for your grill, you can cook the brisket in a heat-proof pan on top of the grill grates. After seasoning with the rub, place brisket directly on the grill over low heat until the exterior develops a nice outer crust, turning and flipping as needed. Then place the brisket in a foil pan and put directly on the grill, keeping the heat low. Close the lid and baste the meat as usual.