What you'll need:
- Beef brisket: Look for a brisket with good marbling. Marbling is the long streaks of white fat within the lean sections of beef. Our Canada AAA Beef from local farms is more than up to the task.
- Sauce: Cooking your brisket in a sauce helps the meat stay nice and moist. For this recipe we recommend Ribeye's Hickory BBQ Sauce for a sweet and smoky flavor, and if you'd like to add a slightly spicy vibe try some old fashioned mustard, or some prepared horseradish mustard and garlic. The sauce becomes infused with the brisket’s rich, beefy flavor, so don’t toss it out when you’re finished cooking. Serve it alongside the sliced meat.
- Rub: add a rub of your choice to make thing taste even better. Ribeye supplies a whole list of different dry rub options just pick your favorite.
Steps:
Step 1: Prepare a charcoal or gas for indirect medium heat.
Step 2: Brown the brisket
In a large skillet, heat the oil over medium heat. Brown the brisket on both sides. Place the brisket in the foil pan, turning to coat it with the sauce. Cover the pan tightly with foil.
Step 3: Grill the brisket
Place the foil pan on a grill rack over the indirect heat. Grill, covered, for 2 hours to 2 hours and 15 minutes or until the meat is tender. A meat thermometer is the best way to know when brisket is finished cooking. Beef brisket becomes tender when it reaches 195°F.
Step 4: Rest and slice the brisket
Remove the pan from the grill. Remove the brisket from the pan, and tent it with foil. Let stand for 10 minutes. Meanwhile, skim the fat from the sauce in the pan.
Cut the brisket diagonally across the grain into thin slices. Serve with the sauce.
It's that easy!!
