BBQ Brisket
 
 
A tender and succulent brisket, easy and delicious
Author:
Recipe type: Barbecue, Meat
Ingredients
  • This recipe calls for a 3-pound brisket. For larger briskets, increase the rub accordingly.
  • I made a 5-pound brisket and doubled the rub recipe.
Instructions
  1. The day before, rub both sides of the brisket with ½ of the rub. Cover with plastic wrap. Refrigerate overnight.
  2. Remove the brisket from the refrigerator. Bring to room temperature. Rub both sides of the meat with the remanding ½ of the rub.
  3. Heat an outdoor grill, charcoal or gas, to 350 degrees F. Sear both sides of the meat for 5-10 minutes per side.
  4. Remove the brisket to an aluminum pan or baking sheet lined with foil. Place into a 275F degree oven. Bake for 2½ to 3 hours, until the internal temperature of the meat registers 160F degrees.
  5. Remove the brisket from the oven. Allow to cool for 15-20 minutes.
  6. Thinly slice against the grain and serve on toasted buns with barbecue sauce.
Notes
1. You can simmer barbecue sauce with one bottle or can of beer to serve as a side to ladle over the meat.
2. Once the meat is cooked, you can bring it to room temperature and put in the refrigerator for an hour or so to make sure you can make thin slices. Warm the beef in the pan juices or in the barbecue sauce/beer mixture.
Nutrition Information
Calories: 5120 Fat: 232g Saturated fat: 83g Unsaturated fat: 115g Trans fat: 0g Carbohydrates: 40g Sugar: 28g Sodium: 3168mg Fiber: 9g Protein: 678g Cholesterol: 2109mg
Recipe by At Mimi's Table at https://atmimistable.com/bbq-brisket-and-macaroni-salad/