"This traditional barbecue favorite prepared low and slow over the the charcoal grill is sure to be a crowd pleaser. Fire it up before your next backyard tailgate and serve with sliced buns for sandwiches, or just eat it with a fork like we do in my backyard."
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
- 1 beef brisket flat (5-6 pounds)
- 1 tablespoon beef bullion base (this paste is found in grocery stores with the soup stock)
- 1 cup beef broth
- Dry Rub:
- 1/2 tablespoon salt
- 1/2 tablespoon paprika
- 1/2 teaspoon black pepper
- 1/2 tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/8 teaspoon ground coriander
- Build a charcoal fire with Kingsford charcoal for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
- Cover the entire brisket with the beef bullion paste. In a small bowl, mix the dry rub ingredients and coat the brisket with the dry rub. When the cooker reaches 225 F, place the beef brisket on the void side of the grill and close the lid. Cook for 4 hours until the internal temperature of the brisket reaches 160 F to 170 F.
- Remove the brisket from the grill and place in a shallow baking dish or disposable aluminum pan. Pour beef broth over the brisket and cover the pan with aluminum foil. Place the baking dish in the cooker for an additional 1-2 hours, until the internal temperature of the brisket reaches 185 F.
- Remove the backing dish from the grill and let the meat rest undisturbed for 20-30 minutes. Slice the brisket across the grain and serve.