My husband loves to barbecue and although my kids and their ‘significant’ others may poke fun at him now and then (the chicken really wasn’t raw SB and Alex!), he really is quite good!
A few years ago after eating barbecued brisket at a restaurant in Chicago, Charles was inspired and determined to make this at home.
After a few attempts, we perfected (I helped too!!) a barbecued beef brisket recipe! If you don’t have a charcoal barbecue grill, don’t worry, this can easily be done on a regular gas barbecue using indirect heat.
Have you ever barbecued a meat brisket?
I’d love to hear how you make it!
Charles’ BBQ Beef Brisket
- 3-4 pound beef brisket
- 2-3 onions, sliced
- 3 garlic cloves, peeled and sliced
- 1-2 cups of grape juice (you can use red wine or beer)
- 1-2 tbs. of your favorite dry meat rub (or use recipe below and store the rest)
The day before serving:
In order to cook the meat using indirect heat, place the charcoal briquettes on one side of the barbecue grill and leave the other side empty.
Place your brisket on a rack that will fit into your grill pan and keep the brisket from sitting in the liquid. Make sure that the side with ‘more fat’ is facing up. Using a sharp knife, make slits in several places on the brisket and insert the garlic slices inside. Rub 1–2 tablespoons of the dry rub all over the meat and top with the onion slices.
The temperature of the grill should be 375° and the charcoal should be white. Pour grape juice in the bottom of the pan and place on the side of the grill with no charcoal. Close the grill and let cook for 1 1/2 hours, then cover with tin foil and cook for an additional 1 1/2 hours. Periodically check the pan to make sure there is enough liquid on the bottom.
After approximately 3 hours (if using a bigger brisket you may need to cook the brisket for more time), take out the brisket and when cool, refrigerate (in the pan) over night.
The next day, slice the cold meat. Remove the gelled fat on the gravy and place the brisket slices on top. Spoon the gravy over the meat, if there’s not enough gravy, add more grape juice and cover the pan with tin foil. Prepare your barbecue grill as the day before and reheat your meat for 45 minutes to an hour. Enjoy!!!
DRY MEAT RUB
- 1 tbs. paprika
- 1 1/2 tsp. cayenne pepper
- 2 1/2 tsp. ground pepper
- 1 tbs. garlic powder
- 1 1/2 tsp. onion powder
- 1 tbs. salt
- 1 1/2 tsp. dried oregano
- 1 1/2 tsp. dried thyme
Combine all ingredients together in a jar with a lid. Store the remaining in your kitchen pantry.