Barbecue Beef Brisket

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Technically, you should use a pit or home smoker to smoke beef brisket (sometimes for up to 18 hours), but it can be smoked indirectly as in this recipe, using a covered charcoal or gas grill.

 

Yields8 Servings
Prep Time15 minsCook Time5 hrsTotal Time5 hrs 15 mins
 4 lb (2 kg) Beef Brisket Pot Roast
 1 tsp (5 mL) Freshly ground black pepper
 1 tbsp (15 mL) olive oil
 1 tbsp (15 mL) dry mustard
 2 tsp (10 mL) dried oregano
 1 tsp (5 mL) dried sage
 ½ tsp (2 mL) cayenne pepper
 5 cloves garlic, minced
 1 piece of ginger root (1-inch/2.5 cm), minced
 ½ cup (125 mL) ketchup
 ¼ cup (50 mL) molasses
 ¼ cup (50 mL) red wine vinegar
 ¼ cup (50 mL) tomato paste
1

Pierce roast numerous times with fork. Rub with pepper. Place in 9 x 13 inch (3.5 L) glass baking pan; set aside.

2

In small saucepan, heat oil over medium heat; add mustard, oregano, sage, cayenne, garlic and ginger. Cook, stirring for 4 minutes; stir in 1 cup (250 mL) water, plus remaining ingredients. Bring to boil; reduce heat to medium-low and simmer for 15 minutes. Remove from heat; let cool. Pour over meat; cover and refrigerate for 1 to 2 days, turning meat occasionally.

3

Remove meat from marinade. Boil marinade for 5 to 10 minutes; set aside. Place drip pan under grill on one side. On side without drip pan, light burner or small pile of charcoal briquettes. Preheat barbecue to low heat 225°F (110°C). Add ½-inch (1 cm) water, beer or wine to pan. Add pre-soaked hardwood chips to coals occasionally during cooking. (For gas barbecue, seal soaked chips in foil packet and poke with holes to let smoke escape; place under grill on side with lit burner).

4

Place roast, fat-side up, on grill over pan. Close lid. Maintain constant temperature and cook, turning every 2 hours, basting with marinade occasionally, for 5 to 6 hours, until meat thermometer inserted into middle of roast reads 150°F (65°C). Remove roast to cutting board; tent with foil for 10 minutes. Cut into thin slices across the grain. Can be served on buns with remaining marinade or barbecue sauce, horseradish and grilled vegetables.

Ingredients

 4 lb (2 kg) Beef Brisket Pot Roast
 1 tsp (5 mL) Freshly ground black pepper
 1 tbsp (15 mL) olive oil
 1 tbsp (15 mL) dry mustard
 2 tsp (10 mL) dried oregano
 1 tsp (5 mL) dried sage
 ½ tsp (2 mL) cayenne pepper
 5 cloves garlic, minced
 1 piece of ginger root (1-inch/2.5 cm), minced
 ½ cup (125 mL) ketchup
 ¼ cup (50 mL) molasses
 ¼ cup (50 mL) red wine vinegar
 ¼ cup (50 mL) tomato paste

Directions

1

Pierce roast numerous times with fork. Rub with pepper. Place in 9 x 13 inch (3.5 L) glass baking pan; set aside.

2

In small saucepan, heat oil over medium heat; add mustard, oregano, sage, cayenne, garlic and ginger. Cook, stirring for 4 minutes; stir in 1 cup (250 mL) water, plus remaining ingredients. Bring to boil; reduce heat to medium-low and simmer for 15 minutes. Remove from heat; let cool. Pour over meat; cover and refrigerate for 1 to 2 days, turning meat occasionally.

3

Remove meat from marinade. Boil marinade for 5 to 10 minutes; set aside. Place drip pan under grill on one side. On side without drip pan, light burner or small pile of charcoal briquettes. Preheat barbecue to low heat 225°F (110°C). Add ½-inch (1 cm) water, beer or wine to pan. Add pre-soaked hardwood chips to coals occasionally during cooking. (For gas barbecue, seal soaked chips in foil packet and poke with holes to let smoke escape; place under grill on side with lit burner).

4

Place roast, fat-side up, on grill over pan. Close lid. Maintain constant temperature and cook, turning every 2 hours, basting with marinade occasionally, for 5 to 6 hours, until meat thermometer inserted into middle of roast reads 150°F (65°C). Remove roast to cutting board; tent with foil for 10 minutes. Cut into thin slices across the grain. Can be served on buns with remaining marinade or barbecue sauce, horseradish and grilled vegetables.

Barbecue Beef Brisket
IngredientsDirections