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Barbecued Beef Brisket Recipe

by Farmers' Almanac Staff | Thursday, October 5th, 2006 | From: Entrées

Barbecued Beef Brisket Recipe

Ingredients

 

1 (5 to 6 pound) boneless beef brisket

1 (11x9x2-inch) disposal aluminum

2 teaspoons paprika

Roasting pan

1/2 teaspoon pepper

Hickory chunks

1 cup water

Vegetable cooking spray

Sauce

 

Directions

Sprinkle brisket with paprika and pepper; rub over surface of roast. Place roast in disposable pan; add 1 cup water and cover with aluminum foil.

Soak hickory chunks in water to cover 30 minutes; drain. Wrap chunks in heavy-duty foil, and make several holes in foil. Light gas grill on one side; place foil-wrapped chunks directly on hot coals. Let grill preheat 10 to 15 minutes.

Place pan with brisket on rack opposite hot coals; cover and grill 3 1/2 to 4 hours or until tender. Turn brisket every hour, adding water as needed. Remove brisket from pan, reserving 1 cup pan drippings for sauce.

Coat grill rack with cooking spray; place rack over hot coals. Place brisket on rack; cover and grill 10 to 15 minutes on each side. Slice against grain into thin slices. Serve with sauce. Yield: 12 servings

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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