• None Left Beef Brisket

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    Prep time:
    Cook time:
    Servings: 12
    by Just Cookin'
    13 recipes
    This is the best tasting brisket you will ever eat. Every time I make it, it's gone in a hurry and there's none left. Preparation takes a while and so does cooking it, but is well worth the trouble. I found a couple of different recipes to cook brisket, put them together and modified the recipe to finally come up with the one below.


    • These ingredients are enough to cover 1/2 brisket. Please double if you cook a whole brisket.
    • 1 tablespoon extra-virgin olive oil
    • 4 teaspoons minced garlic, or 8 cloves fresh garlic, minced
    • 2 teaspoons stone-ground or dry or bottled mustard
    • 3 tablespoons kosher/pickling salt
    • 2-1/2 tablespoons paprika
    • 1 tablespoon black pepper
    • 1/2 teaspoon chili powder
    • 1 teaspoon Italian seasoning
    • 1 tablespoon dried parsley
    • 1/3 cup brown sugar
    • 1/2 teaspoon lemon juice


    1. To make the brisket grill ready-remove most of this band of fat from the heel to the toe.
    2. To cook brisket with indirect flames-combine all ingredients and stir until blended. With a sharp knife, poke holes all over the brisket. With gloved hands, press the seasoning into the meat covering it especially on the exposed meat sections. Mixture is thick but will liquefy some as it's pressed into the meat and become easier to handle. Place in a covered pot or Ziploc and marinate for at least 2 hours in the refrigerator; 24 hours is better if you have time. As it's marinating, press the seasoning in or squeeze the bag occasionally to work the seasoning in even better. Place the brisket fat side up on the indirect heating grill which is at a temperature of about 225. Cook for 1-1/2 hours and turn. Check and turn every 45 minutes until internal temperature in the thickest part is MINIMUM 170; (the only way to know this is with a thermometer); or cook about 40 minutes a pound. Make sure to keep the temperature between 200 and 250 degrees.
    3. Slicing-always slice/carve brisket across the grain. The muscle fibers in brisket are long and stringy. If you cut with the grain those fibers are almost impossible to chew. "The grain" is the direction the meat "runs". You can see where it is by looking at the meat and noticing that there are "strings" or "lines" of meat going in one direction. Cut across those, not in line with them.

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