Smoky Southern Beef Brisket

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junio 24, 2015

Perfectly suited for a casual gathering, the Southern flavours of smoke and sarsaparilla linger in this relaxed roast! Marinate ahead and then barbecue-smoke for easy hands-off cooking!
[timer length=300]300 Minutes[/timer]

  • Prep: 10 mins
  • Cook: 5 hrs
  • 10 mins

    5 hrs

    5 hrs 10 mins

  • Productos: 12 Servings


2 heads garlic

1 large onion, sliced

1 can (355 mL) root beer

¼ cup (50 mL) Worcestershire sauce

¼ cup (50 mL) red wine vinegar

¼ cup (50 mL) packed brown sugar

¼ cup (50 mL) liquid honey

1 tbsp (15 mL) dry mustard

1 tsp (5 mL) pepper

½ tsp (2 mL) salt

4 lb (1.81 kg) Beef Brisket Pot Roast (thick Double/Point End/Deckle section) NOT Flat End/First Cut)


Slice off top of garlic heads; wrap in foil and bake in 350°F (180°C) oven until softened, about 50 minutes. Squeeze garlic cloves into large sealable freezer bag; stir in onion, root beer, Worcestershire sauce, vinegar, sugar, honey, mustard, pepper and salt.

Pierce roast all over with fork; add to freezer bag; seal, squeezing out as much air as possible. Refrigerate for 24 hours, turning occasionally.

Transfer marinade into saucepan; add 1 cup water and boil for 3 minutes. Set aside. For 3-burner barbecue, place drip pan under grill in centre of barbecue; add 1/2 inch (1 cm) water to pan. Light remaining 2 burners and heat barbecue to low (225°F/110°C). Seal soaked hardwood chips in foil packet and poke with holes to let smoke escape; place under grill over a lit burner.

Place roast, fat-side up, on grill over drip pan. Maintaining constant temperature, close lid and cook, turning every 2 hours and basting with marinade, for 5 hours.

Remove roast to cutting board; let stand. Meanwhile, boil remaining marinade until thickened and onions are softened, about 20 minutes. Serve with thin slices of warm brisket.

Excellent source of iron, 3.6 mg iron (26% DV).


Información nutricional

Sodio236 mg
Proteínas31 g
Grasas Totales11 g
Total Carbohydrates19 g