BBQ Beef Recipes

Juicy beef brisket on the BBQ, recipe

Today I have made a juicy beef brisket cooked low and slow until tender on the BBQ.

Ingredients:
1. Beef brisket, today I have used a +- 2Kg brisket
2. Olive oil
3. Salt and ground black pepper
4. Sauce ingredients: A good squeeze of the following, tomato sauce, sweet chilli sauce, honey, 300 ml beef stock, one teaspoon mustard, a good helping of worstershire sauce and 3 cloves of garlic (each one cut in half)
5. 1 medium slice onion

Method:
1. Star the fire
2. Start to prepare you brisket, rub the olive oil all over the brisket
3. Season your brisket with salt and ground black pepper, push the seasoning into the meat
4. Make your sauce for the brisket in a jug and mix well, set aside for later
5. Take your onion, clean and cut into slices set aside for later
6. Place your brisket to the coals and sear brisket all sides (this took me about 20 – 30 minutes)
7. Add your onion and garlic to the tin foil tray
8. Add a little of the the sauce mixture over the onions
9. Place your brisket on top of the onions after it has been seared on all sides
10. Add the sauce along the side of the brisket and top it with water, the tray should be half way full
11. Cover the tin with foil tray and place it on the grill
12. Make sure you have space to add coals to the side to keep up the heat
13. After one hour I opened it to see if the sauce was still good, and covered it up again
14. Open it every hour to see if the sauce is good if the sauce is running low add a bit more water
15. My brisket was on for about 2 hours. Take off the brisket and place it on the coals to finish the brisket off on a medium heat for about half an hour.
16. Once the brisket has become a brown it should be ready to be removed
17. Allow the brisket to rest before cutting

Tip: Cook your brisket until it reaches an internal temperature of 200 degrees F. Slice It Thin & Against the Grain

Indirect grilling (250 to 300 ˚F)
Coals on opposite side of grill from meat or around perimeter
4 to 5 lbs = 3 to 4 hours
7 to 8 lbs = 5 to 5 1/2 hours
10 to 12 lbs = 7 to 9 hours

#Brisket #recipes
13 to 15 lbs = 8 to 10 hours

Original of the video here

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