Smoky Southern Beef Brisket

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!

RatingDifficultyBeginner

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Yields12 Servings
Prep Time10 minsCook Time5 hrsTotal Time5 hrs 10 mins

 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)

1

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.

2

Pierce roast all over with fork; add to freezer bag; seal, squeezing out as much air as possible. Refrigerate for 24 hours, turning occasionally.

3

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.

4

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.

5

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.

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)

Directions

1

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.

2

Pierce roast all over with fork; add to freezer bag; seal, squeezing out as much air as possible. Refrigerate for 24 hours, turning occasionally.

3

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.

4

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.

5

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.

Smoky Southern Beef Brisket
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