Spice-Rubbed Beef Brisket
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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
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
