Barbecued Beef Brisket
Ingredients
The brisket and broth
-
1
piece
beef brisket FLAT (5–6 pounds)
-
1
tablespoon
beef bullion base
-
1
cup
beef broth
Dry rub
-
½
tablespoon
salt
-
½
tablespoon
paprika
-
½
tablespoon
black pepper
-
½
tablespoon
sugar
-
½
teaspoon
garlic
-
½
teaspoon
onion powder
-
¼
teaspoon
oregano
-
⅛
teaspoon
ground coriander
Instructions
- 1. Build a charcoal fire for indirect cooking with coals on one side of the grill.
- 2. Cover the brisket with beef bullion paste and coat it with the dry rub mixture.
- 3. Preheat the grill to 225 degrees and place the brisket on the indirect side.
- 4. Cook for 4 hours until the internal temperature reaches 160 to 170 degrees.
- 5. Remove the brisket and place it in a shallow baking dish, pouring beef broth over it and covering with foil.
- 6. Return the dish to the grill and cook for an additional 1-2 hours until the internal temperature reaches 185 degrees.
- 7. Let the meat rest for 20-30 minutes before slicing against the grain.
Nutrition Facts (estimated)
Servings
8-10
Calories
350
Total fat
20g
Total carbohydrates
5g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
You might also like