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Babrecue brisket

Babrecue Brisket

A perfectly cooked brisket starts with the perfect cut. When purchasing get first grade untrimmed brisket, pork or beef whichever you prefer. Don’t trim off any excess fat as this adds flavour while the brisket is being cooked.

Brisket is one of the easiest and at the same time one of the hardest dishes to prepare on the barbecue.

One of the easiest because brisket doesn’t need much in the way of flavouring and seasoning. The hardest because it requires time and patience.

Brisket is natural a tough piece off meat so to get it tender can be quite a challenge.

Preparing and Grilling Brisket

Start by rinsing the brisket under a cold running tap and dry with a paper towel. You may add a few dry rub ingredients if you want to but it isn’t required.

Pork or beef brisket has a delicious natural flavour to it so spices are optional. Pre-heat the grill to a low to medium heat and use an in-direct grilling techniques (Heat is not directly under the meat). Place your brisket in an aluminum foil tray.

Grilling Brisket

The trick with grilling brisket is to slow cook it so it turns out nice and tender. The grilling time can be up to 6 hours. Place the brisket with the foil tray on the grill grid away from the direct heat.

When using a charcoal grill you will need to keep adding charcoal every two hours to keep the heat constant. Add damp wood chips to create smoke while you are grilling. Close the lid and wait patiently.

Every hour or so open the lid and coat the brisket with the excess oil and fat that accumulates in the tray. After 6 hours it should be done, slice a piece down to the middle and make sure it is cooked through.

Once done leave brisket to rest for fifteen minutes to let the juices settle.

When serving slice up the brisket into thin slices and pour over the left over juice from the tray. You don’t need any other sauces or marinades.

Once you have tried brisket once on the grill you will be having it more and more.


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