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Barbecue Garlic Brisket
The lovely flavor of garlic runs deep in this barbecue garlic brisket recipe. Garlic is inserted through the fat cap and into the meat, adding flavor from within. This is a garlic lovers dream!Grill-Barbecued Garlic Brisket
This recipe is for a whole brisket, ten to twelve pounds in size. The garlic is inserted, then the brisket is marinated overnight. Hours of indirect grilling at a low temperature make this brisket very tender and juicy.Ingredients
1 whole brisket, trimmed of excess fat
10 large garlic cloves, halved and lightly crushed
1 tablespoon whole peppercorns
12 ounces of lager or ale (your favorite)
1 cup orange juice
1/2 cup Worcestershire sauce
1/4 cup water
1 tablespoon salt
1 tablespoon coarse ground pepper
Insert the Garlic and Peppercorns
After trimming the brisket, make twenty evenly spaced punctures into the brisket through the fat layer. Make these about one inch deep, but not through to the other side of the brisket. Insert one half of a garlic clove and a couple of whole peppercorns into each hole.
Marinate the Brisket
Mix the marinade ingredients. The beer, orange juice, water and Worcestershire sauce are combined in a large plastic food storage container. Marinate the brisket in the fridge for 24 to 48 hours. Turn the brisket several times so each side can soak in the marinade.Remove the brisket from the marinade and let it drain for several minutes. Pat dry with a towel, then season it with salt and pepper. Leave the brisket covered at room temperature while the grill is preheating.
Indirect Grilling the Brisket
Set up your barbecue cooker to grill indirectly. Preheat your grill to "LOW", between 225ºF and 250ºF. At this setting the brisket will take from forty-five minutes to seventy-five minutes per pound.Baste the brisket with mopping sauce every hour during the first four hours. Then wrap the brisket in a double layer of heavy duty foil to finish.
Brisket "Done" Temperatures
When the internal temperature of the garlic brisket reaches 180ºF - 185ºF, the brisket will be tender yet firm...good for slicing. At 190ºF - 200ºF the brisket will be falling apart tender.
Either way you cook it, after the brisket is removed from the grill, let it rest wrapped in foil and covered with a towel for at least thirty minutes. The meat fibers will relax and absorb some of the garlicky juices that collected in the foil.
Serving the Garlic Brisket
The brisket is now ready to serve. Sliced or shredded, it needs a bit of homemade Texas bbq sauce for added flavor. Grilled vegetables and grill baked potatoes round out this great tasting barbecue garlic brisket feast.
