Smoked Beef Brisket
Servings and Ingredients
|3 tbsp. kosher salt|
|3 tbsp. Hy-Vee ground black pepper|
|1 (7-1/2- to 8-pound) untrimmed whole beef brisket|
|1 (12 ounce) bottle beer|
|½ c. water|
|¼ c. Hy-Vee canola oil|
|2 tbsp. Hy-Vee Worcestershire sauce|
|2 large cloves garlic, peeled and smashed|
|About 5 pounds 100%-natural lump charcoal|
|192 cubic inches (about 6 cups) apple, mesquite or hickory wood smoke chips, soaked in cold water for at least 1 hour|
|Hy-Vee Bakery Kaiser buns, for serving|
|Kansas City-style barbecue sauce, for serving|
- Combine salt and pepper. Rub a liberal amount on the meaty side of brisket. Use a smaller amount on the fat side of brisket. Wrap in plastic wrap, place on a rimmed baking sheet and refrigerate overnight.
- To make mop, combine beer, water, canola oil, Worcestershire sauce and garlic. Cover and refrigerate.
- Prepare charcoal grill for indirect grilling. When charcoal is ash gray, drain 1 cup wood chips and scatter evenly over charcoal. Bring grill to 200 to 225 degrees, regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
- Place brisket, fat-side-up, on a double layer of heavy-duty aluminum foil. Cook, with grill covered, on hot grill rack over indirect heat for 8 to 10 hours or until very tender when pierced with fork. Turn brisket over for last 30 minutes of grilling.
- Every 1 to 1-1/2 hours, add enough charcoal to maintain a single layer of charcoal and to maintain 200 to 225 degrees and add 1 cup drained wood chips.
- Liberally brush brisket with chilled mop each time grill is opened.
- Transfer brisket to platter; let stand, covered, for 15 to 30 minutes. Thinly slice brisket across grain. If desired, serve on toasted buns with barbecue sauce.
170 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 70mg
- Sodium: 650mg
- Total Carbohydrates: 0g
- Protein: 23g
Vitamin A 0%
Vitamin C 0%
Hy-Vee Seasons Fall 2010.