Tuesday, August 24, 2010

BBQ Beef Brisket - Adapted from Saveur

This is the best beef brisket recipe we have ever tried. The meat turned out juicy and tender, a hard com-bination in our experience with this cut of meat. Start but preparing a rub from 1-1/2T paprika, 1-1/2T kosher salt, 1T dry thyme, 1T dry mustard, 1T ground cumin, 1t ground coriander, 1t garlic powder, and 1t ground black pepper. This was enough rub for a 4 lb brisket. Coat the meat with the rub and place in the refrigerator overnight. The brisket was cooked on the Weber over indirect heat at about 225 degrees for 4 hours. Put the meat in a shallow baking pan, add about 6 oz. of beer, cover tightly and return to the grill or place in a 250 degree oven for another 2 hrs. Remove the meat from the heat and let it rest for another hour. Slice across the grain and enjoy with your favorite bbq sauce.



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