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BBQ Brisket https://www.metro.ca/userfiles/image/recipes/brisket-bbq-poitrine-boeuf-11591.jpg PT15M PT6H00M PT8H45M
Lightly trim the brisket.In a bowl, combine all the ingredients for the rub.Coat the entire brisket in the rub.Wrap the meat in aluminum foil. Refrigerate for at least two hours.Remove from the refrigerator 30 minutes before cooking.ON THE BBQ:Preheat the barbecue to medium with only one side on (indirect heat) until the BBQ reaches 275°F.Place the wrapped meat on a drip pan or a BBQ pan.Cook the meat on the cool side of the grill for about 6 hours, fat side down, until the internal temperature reaches 195°F. This will take about 75 minutes per pound.Once done to your liking, brush the BBQ sauce onto the beef.Seal the aluminum foil shut and let rest for 30 minutes.Thinly slice going against the grain.Recommendation:Serve with grilled vegetables.IN THE OVEN:Preheat the oven to 275°F.Place the wrapped meat on a drip pan or a baking sheet.Cook in the oven for about 6 hours, fat side down, until the internal temperature reaches 195°F. This will take about 75 minutes per pound.Once done to your liking, brush the BBQ sauce onto the beef.Seal the aluminum foil shut and let rest for 30 minutes.Thinly slice going against the grain.Recommendation:Serve with grilled vegetables.
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5 lbs (2,25 kg) beef brisket 1 cup (250 ml) Irresistibles Diablo Smoke House BBQ sauce Rub: 2 tablespoons (30 ml) garlic salt 2 tablespoons (30 ml) onion powder 4 tablespoons (60 ml) brown sugar 1 tablespoon (15 ml) smoked paprika 1 teaspoon (5 ml) cumin 1 tablespoon (15 ml) dry mustard 1 teaspoon (5 ml) cayenne pepper 1 tablespoon (15 ml) pepper 1 tablespoon (15 ml) sea salt
BBQ Brisket

BBQ Brisket

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12
Main course
0:15
Preparation
6:00
COOKING
8:45
TOTAL TIME

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Ingredients

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  • 5 lbs
    (2,25 kg)
    beef brisket
  • 1 cup
    (250 ml)
    Irresistibles Diablo Smoke House BBQ sauce

  • Rub:
  • 2 tablespoons
    (30 ml)
    garlic salt
  • 2 tablespoons
    (30 ml)
    onion powder
  • 4 tablespoons
    (60 ml)
    brown sugar
  • 1 tablespoon
    (15 ml)
    smoked paprika
  • 1 teaspoon
    (5 ml)
    cumin
  • 1 tablespoon
    (15 ml)
    dry mustard
  • 1 teaspoon
    (5 ml)
    cayenne pepper
  • 1 tablespoon
    (15 ml)
    pepper
  • 1 tablespoon
    (15 ml)
    sea salt
Imprimer ma sélection

Preparation

Lightly trim the brisket.

In a bowl, combine all the ingredients for the rub.

Coat the entire brisket in the rub.

Wrap the meat in aluminum foil. Refrigerate for at least two hours.

Remove from the refrigerator 30 minutes before cooking.

ON THE BBQ:

Preheat the barbecue to medium with only one side on (indirect heat) until the BBQ reaches 275°F.

Place the wrapped meat on a drip pan or a BBQ pan.

Cook the meat on the cool side of the grill for about 6 hours, fat side down, until the internal temperature reaches 195°F. This will take about 75 minutes per pound.

Once done to your liking, brush the BBQ sauce onto the beef.

Seal the aluminum foil shut and let rest for 30 minutes.

Thinly slice going against the grain.

Recommendation:

Serve with grilled vegetables.

IN THE OVEN:

Preheat the oven to 275°F.

Place the wrapped meat on a drip pan or a baking sheet.

Cook in the oven for about 6 hours, fat side down, until the internal temperature reaches 195°F. This will take about 75 minutes per pound.

Once done to your liking, brush the BBQ sauce onto the beef.

Seal the aluminum foil shut and let rest for 30 minutes.

Thinly slice going against the grain.

Recommendation:

Serve with grilled vegetables.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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