Cite This!
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Spice-Rubbed Beef Brisket."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/spice-rubbed-beef-brisket-recipe.htm>  05 July 2009.

Spice-Rubbed Beef Brisket Photo
Spice-Rubbed Beef Brisket
Yield: Makes 12 servings
Ingredients:
2
cups hickory chips

1
teaspoon salt

1
teaspoon paprika

1
teaspoon chili powder

1
teaspoon garlic pepper

1
beef brisket (3 to 3-1/2 pounds)

1/4
cup beer or beef broth

1
tablespoon Worcestershire sauce

1
tablespoon balsamic vinegar

1
teaspoon olive oil

1/4
teaspoon dry mustard

6
ears corn, cut into 2-inch pieces

12
small new potatoes

6
carrots, cut into 2-inch pieces

2
green bell peppers, cut into 2-inch squares

6
tablespoons each lemon juice and water

6
tablespoons water

1-1/2
teaspoons salt-free Italian seasoning



Preparation:
1.
Cover hickory chips with water and soak 30 minutes. Prepare grill for indirect grilling. Bank briquets on either side of water-filled drip pan.

2.
Combine salt, paprika, chili powder and garlic pepper in small bowl. Rub spice mixture onto both sides of brisket; loosely cover with foil and set aside. Combine beer, Worcestershire sauce, vinegar, oil and dry mustard in small bowl; set aside.

3.
Drain hickory chips; sprinkle 1/2 cup over coals. Place brisket on grid directly over drip pan; grill on covered grill over medium coals 30 minutes. Baste with reserved beer mixture; turn over every 30 minutes for 3 hours or until meat thermometer reaches 160°F when inserted into thickest part of brisket. Add 4 to 9 briquets and 1/4 cup hickory chips to each side of fire every hour.

4.
Alternately thread vegetables onto metal skewers. Combine lemon juice, water and Italian seasoning in small bowl; brush onto vegetables. Grill vegetables with brisket 20 to 25 minutes or until tender, turning once.

5.
Remove brisket to cutting board; tent loosely with foil and let stand 10 minutes before carving. Remove excess fat. Serve beef with vegetable kabobs. Garnish as desired.



Nutritional Information:
Serving Size:
Sodium 261 mg
Protein 24 g
Fiber 3 g
Carbohydrate 41 g
Cholesterol 61 mg
Saturated Fat 3 g
Total Fat 8 g
Calories from Fat 21 %
Calories 322
Dietary Exchange:
Meat 2-1/2
Vegetable 2
Starch 2


This recipe appears in: Beef