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BBQ Brisket
2021-04-22
https://www.metro.ca/userfiles/image/recipes/shutterstock-1940517316 -11591.jpg
PT15M
PT6H00M
PT8H45M
Lightly trim the brisket.In a bowl, combine all the ingredients for the rub.Coat the entire brisket in the rub.Wrap the meat in aluminum foil. Refrigerate for at least two hours.Remove from the refrigerator 30 minutes before cooking.ON THE BBQ:Preheat the barbecue to medium with only one side on (indirect heat) until the BBQ reaches 275°F.Place the wrapped meat on a drip pan or a BBQ pan.Cook the meat on the cool side of the grill for about 6 hours, fat side down, until the internal temperature reaches 195°F. This will take about 75 minutes per pound.Once done to your liking, brush the BBQ sauce onto the beef.Seal the aluminum foil shut and let rest for 30 minutes.Thinly slice going against the grain.Recommendation:Serve with grilled vegetables.IN THE OVEN:Preheat the oven to 275°F.Place the wrapped meat on a drip pan or a baking sheet.Cook in the oven for about 6 hours, fat side down, until the internal temperature reaches 195°F. This will take about 75 minutes per pound.Once done to your liking, brush the BBQ sauce onto the beef.Seal the aluminum foil shut and let rest for 30 minutes.Thinly slice going against the grain.Recommendation:Serve with grilled vegetables.
12
4
5
5
3
5 lbs (2,25 kg) beef brisket
1 cup (250 ml) Irresistibles Diablo Smoke House BBQ sauce
Rub:
2 tablespoons (30 ml) garlic salt
2 tablespoons (30 ml) onion powder
4 tablespoons (60 ml) brown sugar
1 tablespoon (15 ml) smoked paprika
1 teaspoon (5 ml) cumin
1 tablespoon (15 ml) dry mustard
1 teaspoon (5 ml) cayenne pepper
1 tablespoon (15 ml) pepper
1 tablespoon (15 ml) sea salt
BBQ Brisket
12
Main course
0:15
Preparation
6:00
COOKING
8:45
TOTAL TIME
Ingredients
-
5 lbs
(2,25 kg)beef brisket
-
1 cup
(250 ml)Irresistibles Diablo Smoke House BBQ sauce
-
Rub:
-
2 tablespoons
(30 ml)garlic salt
-
2 tablespoons
(30 ml)onion powder
-
4 tablespoons
(60 ml)brown sugar
-
1 tablespoon
(15 ml)smoked paprika
-
1 teaspoon
(5 ml)cumin
-
1 tablespoon
(15 ml)dry mustard
-
1 teaspoon
(5 ml)cayenne pepper
-
1 tablespoon
(15 ml)pepper
-
1 tablespoon
(15 ml)sea salt
Preparation
Lightly trim the brisket.
In a bowl, combine all the ingredients for the rub.
Coat the entire brisket in the rub.
Wrap the meat in aluminum foil. Refrigerate for at least two hours.
Remove from the refrigerator 30 minutes before cooking.
ON THE BBQ:
Preheat the barbecue to medium with only one side on (indirect heat) until the BBQ reaches 275°F.
Place the wrapped meat on a drip pan or a BBQ pan.
Cook the meat on the cool side of the grill for about 6 hours, fat side down, until the internal temperature reaches 195°F. This will take about 75 minutes per pound.
Once done to your liking, brush the BBQ sauce onto the beef.
Seal the aluminum foil shut and let rest for 30 minutes.
Thinly slice going against the grain.
Recommendation:
Serve with grilled vegetables.
IN THE OVEN:
Preheat the oven to 275°F.
Place the wrapped meat on a drip pan or a baking sheet.
Cook in the oven for about 6 hours, fat side down, until the internal temperature reaches 195°F. This will take about 75 minutes per pound.
Once done to your liking, brush the BBQ sauce onto the beef.
Seal the aluminum foil shut and let rest for 30 minutes.
Thinly slice going against the grain.
Recommendation:
Serve with grilled vegetables.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
