Barbecue Beef Brisket
Makes: 8-10 servings
Prep time: 30 minutes
Cook time: 5-6 hours
1 beef brisket flat (5-6
pounds)
1tablespoon beef bouillon
base
Dry Rub
1 cup beef broth
Dry Rub:
1/2 tablespoon salt
1/2 tablespoon paprika
1/2 tablespoon black pepper
1/2 tablespoon sugar
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/8 teaspoon ground
coriander
Build a charcoal fire with
Kingsford charcoal for indirect
cooking by situating coals on
only one side of grill, leaving
other side void.
Cover entire brisket with beef
bouillon base. In small bowl,
mix dry rub ingredients and coat
brisket with rub. When cooker
reaches 225°F, place brisket on
void side of grill and close lid.
Cook for 4 hours, until internal
temperature reaches 160-170°F.
Remove brisket from grill
and place in shallow baking
dish or disposable aluminum
pan. Pour beef broth over
brisket and cover pan with
aluminum foil. Place baking
dish in cooker for an additional
1-2 hours, until internal
temperature reaches 185°F.
Remove baking dish from grill
and let meat rest undisturbed
for 20-30 minutes. Slice brisket
across grain and serve.
Barbecue Benedict
onion strips. Let marinate for 30
minutes.
Makes: 6 servings
For sauce, place egg yolks,
Prep time: 45 minutes
vinegar and water into stainless
Cook time: 7 minutes
1 white onion cut into 1/2-inch- steel bowl and vigorously whip until
mixture is thickened and doubled
thick strips
in volume. Place bowl over sauce
Onion Marinade
pan containing barely simmering
Barbecue Benedict Sauce
water (just below boil), making
3 English muffins cut in half
sure bottom of bowl does not touch
1 poun Y