Spice-Rubbed Beef Brisket

Spice-Rubbed Beef Brisket

Spice-Rubbed Beef Brisket


Makes 12 servings


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


  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

Calories 322
Calories from Fat 21 %
Total Fat 8 g
Saturated Fat 3 g
Cholesterol 61 mg
Carbohydrate 41 g
Fiber 3 g
Protein 24 g
Sodium 261 mg

Dietary Exchange

Starch 2
Vegetable 2
Meat 2-1/2

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