Indirect Grilled Beef Brisket

(53 votes)

Ingredients:

4 to 6 cups mesquite wood chips
1/4 cup dry red wine
4 tsp Worcestershire sauce
1 Tbs cooking oil
1 Tbs red wine vinegar or cider vinegar
1/2 tsp ground coriander
1/2 tsp hot-style mustard
Dash ground red pepper
1 clove garlic, minced
2 tsp seasoned salt
1 tsp paprika
1 2 to 3 pound fresh beef brisket
1 cup catsup
3/4 cup peeled, seeded, and chopped tomato (1 large)
1/2 cup chopped green sweet pepper
2 Tbs chopped onion
2 Tbs brown sugar
1 to 2 tablespoons steak sauce
1 to 2 tablespoons Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground ginger

Note: This beef brisket recipe is a little more in depth than others on this site, but with all good things they take time. So if you plan on tackling this allow for more preparation time and cooking equipment.

Directions:

At least 1 hour before grilling, soak wood chips in enough water to cover. Meanwhile, for brushing sauce, mix wine, the 4 teaspoons Worcestershire sauce, oil, vinegar, coriander, mustard, red pepper, and garlic. Set aside. For rub, combine seasoned salt, paprika, and 1 teaspoon black pepper.

Trim fat from meat. Rub paprika mixture evenly onto meat. Drain wood chips. In a grill with a cover arrange preheated coals for indirect grilling*. Sprinkle some wood chips onto coals. Test for slow heat where meat will cook. Place meat on a rack in a roasting pan on the grill rack. Cover and grill for 2 to 2 1/2 hours or till very tender. Every 30 minutes or as needed, brush meat with brushing sauce and add more briquettes and drained wood chips, Discard any remaining brushing sauce.

Meanwhile, for serving sauce, in a saucepan combine catsup, tomato, sweet pepper, onion, brown sugar, steak sauce, the 1 to 2 tablespoons Worcestershire sauce, garlic powder, nutmeg, cinnamon, cloves, ginger, and 1/8 teaspoon black pepper. Bring to boiling. Reduce heat. Simmer, covered, 5 minutes or till sweet pepper is crisp-tender.

To serve, thinly slice meat across the grain. Arrange meat on plates and top with some of the serving sauce. Pass the remaining seining sauce. Makes 12 servings.

* Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame as is more common. This can be achieved by only igniting some burners on a gas barbecue or by piling coals to one side of a charcoal pit. A drip tray is placed below the food to prevent fat from the food igniting and generating a direct flame.

A variation of indirect grilling is to place a plank or an unperforated tray on the grill as a base upon which to cook. A soaked wooden board or plank can impart its own flavor to the food.

In the 1990s it became popular to use an open can of beer or other canned beverage as a flavoring agent when indirect grilling. The contents of the can boil and flavor the food with the consequent vapor. Beer Can Chicken and Orange Soda Duck are dishes that use this technique. Half the liquid is used to soak flavoring wood chips, which are tossed on the coals, and the rest stays in the can, which is stuffed into the bird cavity and used as a stand.

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