Hy-Vee Recipes and Ideas

Directions

1. Step1
   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.
2. Step2
   To make mop, combine beer, water, canola oil, Worcestershire sauce and garlic. Cover and refrigerate.
3. Step3
   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.
4. Step4
   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.
5. Step5
   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.
6. Step6
   Liberally brush brisket with chilled mop each time grill is opened.
7. Step7
   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.