Barbecued brisket

Recipe by:
Keegan Gerhard

Tested

Watch Food Network Challenge
Saturday the 19th, at 21:00

Prep: 0 mins

Cook: 720 mins

Serves: 20 servings

Difficulty: Intermediate

Ingredients Tick boxes to send shopping list to email

1 (5 to 6kg) certified angus brisket, held in the cryovac bag at 0 to 1°C for 40 to 45 days

Salt and freshly ground black pepper

Barbecue sauce, homemade or store bought

Check All. Send Checked Ingredients to E-Mail

Unit Converter

Use imperial measurements

Method

Barbecued brisket

1) Prepare and heat a grill stocked with hickory. This is a slow cooking meat, so the temperature of the grill should be between 115 and 120 degrees C.

2) Trim the fat off of the meat, leaving 1/2-cm of fat cover. season the meat with salt and pepper and grill until an inserted instant read meat thermometer says 90 degrees C in the thickest part of the meat, 12 or more hours, checking the internal temperature every 30 minutes during the last 4 hours. If the brisket seems to dry out, when it reaches an internal temperature of 75 degrees, cook the meat for the remainder of time wrapped in foil.

3) Wrap the meat in aluminum foil when done cooking and place in a cooler for 3 to 4 hours prior to slicing.

4) Prior to cutting/slicing, brush the meat with barbecue sauce over the outside surface; serve the meat with more sauce.