Smoky Southern Beef Brisket

Name: Smoky Southern Beef Brisket
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 12
Ingredients: 2 heads garlic; 1 large onion, sliced; 1 can (355 mL) root beer; ¼ cup (50 mL) Worcestershire sauce; ¼ cup (50 mL) red wine vinegar; ¼ cup (50 mL) packed brown sugar; ¼ cup (50 mL) liquid honey; 1 tbsp (15 mL) dry mustard; 1 tsp (5 mL) pepper; ½ tsp (2 mL) salt; 4 lb (1.81 kg) Beef Brisket Pot Roast (thick Double/Point End/Deckle section) NOT Flat End/First Cut)

in All Recipes, Grilling Dinner Party, Exotic

Smoky Southern Beef Brisket

Prep Time: 10
Cook Time: 300
Total Time: 510
Serving: 12

Print Recipe

Perfectly suited for a casual gathering, the Southern flavours of smoke and sarsaparilla linger in this relaxed roast! Marinate ahead and then barbecue-smoke for easy hands-off cooking!

Directions

Slice off top of garlic heads; wrap in foil and bake in 350°F (180°C) oven until softened, about 50 minutes. Squeeze garlic cloves into large sealable freezer bag; stir in onion, root beer, Worcestershire sauce, vinegar, sugar, honey, mustard, pepper and salt.
Pierce roast all over with fork; add to freezer bag; seal, squeezing out as much air as possible. Refrigerate for 24 hours, turning occasionally.
Transfer marinade into saucepan; add 1 cup water and boil for 3 minutes. Set aside. For 3-burner barbecue, place drip pan under grill in centre of barbecue; add 1/2 inch (1 cm) water to pan. Light remaining 2 burners and heat barbecue to low (225°F/110°C). Seal soaked hardwood chips in foil packet and poke with holes to let smoke escape; place under grill over a lit burner.
Place roast, fat-side up, on grill over drip pan. Maintaining constant temperature, close lid and cook, turning every 2 hours and basting with marinade, for 5 hours.
Remove roast to cutting board; let stand. Meanwhile, boil remaining marinade until thickened and onions are softened, about 20 minutes. Serve with thin slices of warm brisket.