Adding soaked wood chips to the grill gives this American classic its distinctive smokiness. You'll find this recipe in our book The Barbecue Collection.
- Portion size 10 servings
- Credits : Canadian Living Magazine: September 2010
MethodMix together chili powder, paprika, salt, sugar, cumin and pepper; rub all over brisket. Let stand for 1 hour or, refrigerated, up to 1 day.
Brisket Sauce: In small saucepan, heat oil over medium heat; fry onion and garlic until soft and translucent. Stir in ale, sugar, Worcestershire sauce, vinegar, mustard and salt (if using beef stock, reduce salt to 1-1/2 tsp/7 mL); bring to boil. Reduce heat and simmer for 10 minutes.
Place brisket in roasting pan; loosely cover with foil. Roast in 300°F (150°C) oven, basting with sauce every 30 minutes after first hour, until falling-apart tender, about 3 hours. Transfer to plate; skim fat off juices in pan. Add juices to remaining sauce. Set aside. (Refrigerate brisket and sauce separately overnight if desired.)
Soak 4 cups (1 L) wood chips in water for 30 minutes. Prepare barbecue for indirect grilling (see following tip). For gas barbecue, seal soaked chips in foil to make packet; poke several holes in top. Place over lit burner; close lid. For charcoal barbecue, place soaked chips directly on coals.
Grill brisket, covered and basting with some of the remaining sauce every 15 minutes (without allowing too much smoke to escape), until dark brown and crisp, about 1 hour. Thinly slice across the grain to serve.
Meanwhile, in saucepan over medium-high heat, whisk remaining sauce with tomato paste; simmer until thickened, about 10 minutes. Serve with brisket.
Nutritional facts Per each of 10 servings: about
- Sodium 1323 mg
- Protein 35 g
- Calories 355.0
- Total fat 18 g
- Potassium 506 mg
- Cholesterol 89 mg
- Saturated fat 6 g
- Total carbohydrate 12 g
- Iron 31.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 5.0