Barbecued Beef Brisket is a beloved and iconic dish in the world of barbecue. It originates from Texas, where barbecue traditions run deep. The dish showcases the art of slow cooking tough cuts of meat until they become tender and flavorful. Beef brisket, known for its rich marbling and tough texture, is the star of this dish.

Brisket itself refers to the breast or lower chest of a cow. It is a tough cut that requires long, slow cooking to break down the connective tissues and render it tender and succulent. Barbecuing brisket involves the use of low and slow indirect heat, allowing the meat to cook slowly over a prolonged period.

The flavors of barbecued beef brisket are enhanced by a tangy and slightly sweet sauce that complements the meat perfectly. The sauce typically contains ingredients such as brown sugar, ketchup, vinegar, mustard, and various spices. This sauce is used both as a marinade and as a glaze during the cooking process.

PREP: 20 MIN.

GRILL: 2¼ HOURS

MAKES: 6 SERVINGS

INGREDIENTS

• ½ cup packed brown sugar
• ½ cup ketchup
• ¼ cup water
• ¼ cup cider vinegar
• ¼ cup canola oil
• 3 tablespoons dark corn syrup
• 2 tablespoons prepared mustard
• 1 tablespoon prepared horseradish
• 1 garlic clove, minced
• Brisket
• 2 tablespoons canola oil
• 1 fresh beef brisket (2 to 2½ pounds), trimmed

INSTRUCTIONS

1. Combine the first nine ingredients (brown sugar, ketchup, water, cider vinegar, canola oil, dark corn syrup, mustard, horseradish, minced garlic) in a saucepan.
2. Cook and stir over medium heat for 3-4 minutes or until the brown sugar is dissolved.
3. Transfer the sauce to a disposable aluminum pan.
4. Heat the canola oil in a large skillet over medium heat.
5. Brown the beef brisket on all sides in the skillet.
6. Place the browned brisket in the aluminum pan, turning it to coat it with the sauce.
7. Cover the pan tightly with foil.
8. Preheat the grill to medium heat for indirect cooking.
9. Place the aluminum pan with the brisket and sauce on the grill.
10. Grill the brisket, covered, over indirect medium heat for 2 to 2¼ hours or until the meat is fork-tender.
11. Add additional briquettes to the grill as needed to maintain a consistent temperature.
12. Remove the brisket from the pan and tent it with foil, allowing it to rest for 10 minutes.
13. Meanwhile, skim the fat from the sauce in the pan.
14. After resting, cut the brisket diagonally across the grain into thin slices.
15. Serve the sliced brisket with the sauce, and optionally, serve with additional barbecue sauce on the side.

Enjoy the succulent and flavorful barbecued beef brisket with your favorite sides and enjoy the rich Texas barbecue tradition!

TIPS:

• Patience is Key: Barbecued beef brisket is a dish that requires time and patience. The key to achieving tender and flavorful brisket is to cook it low and slow. Allow enough time for the connective tissues to break down and the flavors to develop. Resist the temptation to rush the process by cooking at higher temperatures, as this may result in tough meat.
• Properly Trim the Brisket: Before cooking, it’s important to properly trim the brisket. Trim away any excess fat, leaving a thin layer to keep the meat moist during the long cooking process. Removing excessive fat helps prevent flare-ups and allows the flavors of the sauce to penetrate the meat more effectively.