Spicy Grilled Brisket
Recipe from Better Homes and Gardens

This sweet and hot barbecue sauce provides a nice blend of contrasting flavors for grilled beef brisket. Slice it thin for the perfect summer main dish.


Spicy Grilled Brisket


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Prep Time: 25 mins
Total Time: 3 hrs 35 mins
Servings: Makes 15 servings.
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Ingredients
 
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  • 4  to 6 cups  mesquite wood chipsOn Sale
  • 1  4- to 5-pound  fresh beef brisketOn Sale
  • 1  tablespoon  cooking oilOn Sale
  • 2  tablespoons  paprikaOn Sale
  • 1  tablespoon  coarse salt or coarse kosher saltOn Sale
  • 1  tablespoon  black pepperOn Sale
  • 1  teaspoon  cayenne pepperOn Sale
  • 1  teaspoon  dried thyme, crushedOn Sale
  • 1  recipe  Sweet and Hot Barbecue Sauce or 3 cups bottled barbecue sauceOn Sale
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Directions
1.
At least 1 hour before grilling, soak wood chips in enough water to cover.
2.
Trim fat from brisket. Brush brisket with oil. For rub, in a small bowl stir together paprika, salt, black pepper, cayenne pepper, and thyme. Sprinkle rub evenly over both sides of meat; rub in with your fingers.
3.
Drain wood chips. For a charcoal grill, arrange medium-low coals around a drip pan. Test for low heat above pan. Sprinkle some of the drained wood chips over the coals. Place brisket on grill rack over drip pan. Cover and grill for 3 to 3-3/4 hours or until meat is tender. Add more wood chips every 30 minutes. (For a gas grill, preheat grill. Reduce heat to low. Adjust for indirect cooking. Add wood chips according to manufacturer's directions. Place meat on a rack in a roasting pan, place on grill rack, and grill as above.)
4.
Meanwhile, prepare Sweet and Hot Barbecue Sauce or warm bottled barbecue sauce in a saucepan over low heat. Let meat stand for 10 minutes. To serve, slice meat thinly across the grain. Serve with barbecue sauce. Makes 15 servings.
5.
Sweet and Hot Barbecue Sauce: In a large saucepan cook 1/2 cup chopped onion; 6 fresh jalapeno chile peppers, seeded and chopped; and 2 cloves garlic, minced, in 1 tablespoon hot cooking oil until onion is tender. Stir in 2 cups ketchup, 1/4 cup packed brown sugar, 1/4 cup white wine vinegar, 1/4 cup orange juice, 3 tablespoons Worcestershire sauce, and 1 teaspoon dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, for 10 to 15 minutes or to desired consistency. Makes about 3 cups.
Nutrition information
Calories 253, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 71 mg, Sodium 956 mg, Carbohydrate 15 g, Total Sugar 7 g, Fiber 1 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 3%, Iron 18%. Exchanges: Other Carbohydrate 1, Lean Meat 3.5. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Cook Beef Brisket
While anyone can wow dinner guests with filet mignon or another expensive cut of meat, a truer test of cooking skill is transforming a less choice cut, such as beef brisket, into a meal that is tantalizing and unforgettably scrumptious. Beef brisket is cut from the breast or chest portion of a cow or calf. It's a tougher, fattier cut of meat than what most of us might prefer, but slow-cooked and drenched in tangy barbecue sauce, beef brisket becomes extraordinary. Knowing how to cook beef brisket just right is a process that begins long before you heat your smoker, grill or oven.

Recommended Recipe:
Red-Wine-Braised Beef Brisket
Red-Wine-Braised Beef Brisket

Both Frank Falcinelli and Frank Castronovo had early experiences with sauerbraten, the German braised brisket. Castronovo sampled it on trips to Germany; Falcinelli had it at the German deli where he worked as a teenager. The terrific recipe they ultimately perfected is both very sweet and very sour, made with raisins, apples, red wine vinegar, and red wine.

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