| Level: | Easy |
| Total: | 5 hr 15 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 3 hr |
| Yield: | 8 servings |
Ingredients
- 1 (4-pound) beef brisket
- 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
- 2 tablespoons garlic powder
- 2 tablespoons Dijon mustard
- 1 tablespoon tomato paste
- 2 teaspoons salt
- 1/2 to 1 teaspoon ground black pepper
- 3/4 cup barbecue sauce (your choice)
- 2 tablespoons hot pepper sauce (recommended: Tabasco)
- 3/4 cup honey
- 1 tablespoon minced fresh cilantro leaves plus 6 to 12 small sprigs, for garnish
Instructions
- Early in the day, rinse brisket to remove any residue and pat dry with paper toweling. In a small bowl, combine Smokey Rotisserie Seasoning, garlic powder, Dijon mustard, tomato paste, salt and pepper and blend well into a paste. Rub well into all surfaces of brisket and let sit refrigerated for a couple of hours.
- Heat the barbeque grill. Barbeque the brisket slowly over indirect heat at an approximate temperature of 250 degrees F until the meat is fork tender, for about 3 hours. Toward the end of the cooking time, combine the barbecue sauce, hot pepper sauce, honey, and minced cilantro in a small bowl and spread on the brisket. Serve family style garnished with cilantro sprigs.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 785 |
| Total Fat | 51 g |
| Saturated Fat | 20 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugar | 35 g |
| Protein | 41 g |
| Cholesterol | 213 mg |
| Sodium | 699 mg |
Reviews
Who ever heard of a 3-hour brisket..?? You cook it 18-24-hours at about 195-200 degrees. YOU cannot “boil” the fat out of the brisket fiber. If you try to do it fast…it will be tough…and dry.
Robert must be smoking more than meat!
Cannot be possibly done and tender in 3 hours Should be 8 – 10 hours
Thanks
Thanks