If you like hot and spicy, this barbeque brisket is the one for
you! Typical Southwestern seasonings flavor the meat, while powdered
chipotle peppers add heat and smoky flavor.
Grilling over medium low direct heat for the first three hours will give the outer surface a nice crust, or bark. That crusty layer adds great flavor and additional texture to your brisket.
And when you're the chef, you can whittle off some of the bark to snack
on before you shred it up for sandwiches. I mean, who's going to stop
The brisket rub recipe below uses Southwestern flavors, and makes enough rub for one whole 10 pound brisket.
One quarter cup onion powder
Two tablespoons powdered chipotle peppers
One tablespoon black pepper
One tablespoon oregano
One teaspoon cumin
One teaspoon garlic powder
One-half teaspoon nutmeg
Combine the ingredients, then rub onto the brisket, all sides, and allow it to rest for an hour on the countertop. This gives time for the flavors to be absorbed into the beef, and also lets the brisket warm up a bit. A cold, straight-from-the-fridge brisket won't cook as evenly as one that's warmed up a little.
While waiting on your rubbed brisket, preheat your gas or charcoal grill
to medium heat, 300-325 degrees Fahrenheit. Set your grill up with a
hot zone and a cool zone. Gas grill: only light burners on one side of
the grill. Charcoal grill: place a three-briquette thick layer of
pre-lit briquettes on one-half of the charcoal grate. By doing this,
half the grill remains cooler, and that's where the brisket goes for
indirect grilling after the first three hours of cooking.
Place the brisket on the grate, over direct heat, turning often enough to prevent burning, about every 20 to 30 minutes. Keep the grill closed except when flipping it over.
After three hours, wrap the brisket in a double layer of heavy duty foil, inserting a remote thermometer probe into the meat. Place the brisket back on the cool side of the grill and close it up.
When the brisket internal temperature reaches 195-200 degrees, your brisket will be melt in your mouth tender and perfect for shredding. If you prefer sliced brisket, remove it when it reaches the 185-190 degree range. Allow the barbeque brisket to rest for at least 30 minutes before slicing or shredding.
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