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Barbecued Beef Brisket

    4 tablespoons paprika
    1 tablespoon dried marjoram
    4 teaspoons granulated garlic
    2 teaspoons brown sugar
    1 1/2 teaspoons kosher salt
    1 teaspoon all-purpose flour
    1 teaspoon ground cumin
    1/2 teaspoon crushed red pepper flakes
    1/2 teaspoon dry mustard
    1 (4 to 6-pound) brisket
    4 handfuls mesquite wood chips, soaked in water

  In bowl, blend dry spices together to use as a rub. Moisten brisket
 with water. Coat the entire brisket with the spice rub. Press spices
 into meat with your hands. Cover and refrigerate at least 2 hours,
 preferably overnight.

  Preheat a grill for indirect heat, banking coals and soaked mesquite
 wood chips in a circle around the sides of a grill. Set a drip pan
 with water in the center of the ring. Place brisket on the grill rack
 over the pan of water.

  Keep cooking temperature in grill between 180 to 220 degrees F until
 done. Allow about 45 minutes per pound until the meat reaches an
 internal temperature of 160F on an instant-read thermometer, adding
 new coals as necessary.

  For a sweet glaze, baste with your favorite barbeque sauce during
 the final 15 minutes of cooking.