BBQ Brisket

This grill recipe for bbq brisket uses a trimmed brisket flat that's first marinated for two days. The flavor of this brisket is great, and because of its size, it can be cooked in just about any grill.

Unlike most of the other brisket recipes here, this one calls for a trimmed brisket. Normally, there's a layer of fat on one side of briskets that protects the meat from drying out, and adds flavor at the same time.

But in place of the fat, a layer of smokey bacon slices will be doing the same job, adding moistness, and another layer of flavor that goes well with barbecued brisket.

Bacony Beef Brisket

INGREDIENTS One trimmed brisket flat
1 pound thick sliced bacon
1/2 cup white wine
1/2 cup water
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon chopped garlic
Toothpicks


To make the brisket marinade, combine the water, wine and other ingredients. Place the brisket in a glass baking dish and pour in the marinade, covering the brisket. Cover the dish with plastic wrap and refrigerate. Turn the brisket twice daily, marinating for two days.

Remove and drain the brisket, patting dry with paper towels. Cover the top of the brisket flat with a layer of bacon slices. (the side that should have some remaining fat from where it was trimmed). Use toothpicks to hold the bacon in place.

Place the brisket on your grill, bacon side up. Use the indirect grilling method and barbeque the brisket at medium heat for approximately 4 hours, or until the internal temperature reaches 180-185 degrees. Let the barbeque brisket rest for 30 minutes before slicing to serve.

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