There are rites of grilling passage. As a newbie, it is about not burning the hot dogs too much (but they do need a char to be flavorful) and not turning the hamburger ten times. Then you must be able to cook a steak to a nice medium rare while having a good crust. Vegetables, chicken and fish are the next level.
But you will never graduate to become the Grill Master of your block until you can cook a great brisket. A staple of the summer, it is a critical step to BBQ heaven.
The slow cook of the brisket makes the connective tissue in the meat break down so it isn’t tough.
The most important ingredient, besides the quality of the meat, is time!
Cut the garlic into slivers.
Insert the slivers into small holes you punch into the brisket. This will infuse the meat with the garlic flavor.
Make sure you have a good coat of the spices. I often double the recipe for the rub to ensure I have enough.
If you hand does not look like this, you haven’t applied the rub right!
What a beautiful piece of meat.
Please let it rest 15 minutes before you cut into it.
I served it with pasta salad and Bacon Blue Stuffed Portobello Caps.
SPICY BARBECUED BRISKET
Ingredients:
- 1 beef brisket, 4-5 lbs. (2-2.5 kg), trimmed of excess fat
- 3 cloves garlic, cut into slivers
- 2 tbsp. vegetable oil
- 1 tbsp. coarse or kosher salt
- 1 1/2 tsp. dried thyme
- 1 tsp. freshly ground pepper
- 1 tsp. paprika
- 1 tsp. cayenne pepper
- Basic barbecue sauce
Directions:
Make several slits in the surface of the brisket and poke a sliver of garlic into each one. Rub the brisket with the oil. In a small bowl stir together the salt, thyme, pepper, paprika and cayenne pepper and rub over the meat.Prepare a fire for indirect-heat cooking in a covered grill. Position the oiled grill rack 4-6 inches (10-15 cm) above the fire. Place the brisket on the rack so it is not directly over the coals, cover the grill and cook for 1 hour, turning once. Brush with some of the sauce and cook 1-1 1/4 hours longer, turning and brushing lightly with sauce two or three times more.Remove from the grill and let rest for 10 minutes. Carve into thin slices across the grain. Arrange on a warmed platter and spoon a little sauce over the top. Pass the remaining sauce in a bowl at the table. Serves 8-10.
Rantings of an Amateur Chef 
That is a beautiful brisket. Well done!
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With your permission I would like to add some advice on Grilling as I do it almost weekly in Sunny Arizona. When it comes to beef, season before cooking, but don’t use salt, us a finishing salt after cooking. Salting before pulls moisture out of the beef. However salting fish, pork and poultry before cooking is good and helps to form a crust (along with other spices). I also suggest getting your meats to room temperature before putting on the grill. Cold meat on a hot grill reduces the surface temperature, therefore it affects the ability to get a good crust on the meat.
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We call it a braai in South Africa and it is one of our favourite ways of cooking meat! The brisket looks delicious!
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Yum 🙂
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Love this recipe. I’ll definitely give it a try. Looks great! Thanks!
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I do my brisket in a cast iron dutch oven. It shortens the cooking time without making it tough. Besides, my husband is our resident “grill master” and I wouldn’t think about making a run for his title.
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Reblogged this on PT Courses Blog and commented:
Yum!
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It’s the weekend, I’ve got my new Weber, guess what i’ll be cooking.
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the brisket looks delicious! Is it possible to do a post on how to choose meat? I know it sounds dumb, but I am only 23 and I’d really like to know if there is some trick to it!
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Awesome post! I officially added you to my recommended sites (at the footer of my blog) cause I like your posts so much!
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I am burning off my grill for a full weekend of grilling! This brisket looks delish.
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Oh this looks so delicious. I love brisket and medium rare:-) Thanks for this post.
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That brisket looks absolutely amazing. Just really really good. Thanks for the recipe. I can’t wait to have a grill!
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Mouthwatering…love the hand shot — the chef’s version of henna hands…
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Looks good – hubby is the grillmaster – we haven’t tried a brisket yet, though!
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I am not much of a steak fan but this look extremely yummy!
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If you read my Flame Kissed Chicken post, you know that I am a bit concerned about starting a fire. This recipe sounds great and I would think grilling would get rid of the excess fat found in brisket. However, does this fat dripping out catch on fire??
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I could eat that right now and it’s breakfast time!
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those look so yummy…
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I am anxious to try this! That is one beautiful looking brisket – hope I can get the same results! Thanks!
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I stopped eating red meat in ’96. For the first time in many years, I am enticed by your recipe to fire up my grill & try this! Lol!
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we’re off to the butcher this morning with a handful of napkins since we’re salivating already!
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My mouth watered looking at this. I am hungry.
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The Hand? That’s why they call it a rub. Is there any other alternate way to apply it that I’m not aware of?
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Looks fantastic.
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