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Have you tried... BRISKET?

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Eight years ago, Rob was inspired by that month's Bon Appetit Magazine.  An unsung cut of beef was being lauded as the next big thing in barbecue - the beef brisket!  Ever the tinkerer, Rob ordered a slab from our local distributor and, being the Cercese that Rob is, he could not leave well enough alone and stick with the original scripted recipe.

Bon Appetit Grilled Brisket recipe, July 2008

Use a 10 - 12 lb. cut of brisket with the point attached - DO NOT TRIM THE FAT.  Two days before grilling rub the dry rub spice mixture into the meat.  Make sure you rotate the meat to get entire surface area covered with sugar and spice

Dry Rub Spices:

.25C salt

.5C garlic powder

.5C black pepper

.5C paprika

full bag light brown sugar

Cover dry rubbed brisket in plastic wrap and store in refrigerator for 48 hours.  When ready to cook, preheat grill to 200 degrees Fahrenheit.  Remove brisket from refrigerator, discard plastic wrap and place in an aluminum pan uncovered with fat side up.   

Brisket grilling requires indirect heat.  (Depending on your grill, this is the most crucial and difficult step.  Our grill has three burners so we simply light one of them.)  Cook uncovered pan of brisket for four hours between 200 and 225 degrees keeping grill door closed.  After four hours, remove brisket from grill and pan and discard pan juices.  Wrap brisket tightly in aluminum foil (caution - use oven mitts for this step) and return to pan.  

Brisket returns to grill at same temperature for four more hours.  At that time, remove pan from grill, shut grill down and leave pan sitting on the counter for 20 minutes.  You may choose at this time to trim exess fat from the top of the brisket or leave it intact - the cooking process will have rendered much of it down and many guests prefer their piece still marbled.  Once meat has rested, slice from point side to trunk in 1/4 inch or less slices.  

The dry rub alone provides the flavor - no sauce required.  Serve with fresh homemade coleslaw for a little cold crunch and on fresh hard rolls. Don't skimp on the rolls; buy them the morning that you plan to serve the brisket! - you will embarass yourself in front of Italians if you serve old bread!  

This week at our store, La Molisana Sausage in Waterbury, we sold beef brisket for $3.59 per pound.  This recipe serves ~14 people (that are good eaters!) thus the cost per person is ~$4 for an impressive and hearty summer meal. Give Rob a call at 203-574-1272 and place your brisket order.  Send us your feedback on this recipe or share your version to let us know how you like it.


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