I love recipes that can be placed on the grill and left alone for hours. This recipe is one of my favorites. Resulting in a sweet and spicey, very tender and juicy brisket. Sliced thin, it is barbeque at it’s finest! If you have a freezer full of venison or other wild game, this works great with a big thick backstrap or steak as well.
Tender Grilled Brisket
6 cups mesquite wood chips
1 4-5 lb beef brisket
1 Tbsp coconut oil
Paprika
Coarse sea salt
Black pepper
Red pepper flakes
Thyme
- Before grilling, soak wood chips in a bucket of water.
- Brush brisket with oil and sprinkle with all spices. I never measure. Rub spices into meat.
- Drain wood chips and light charcoal in grill. Place 1 large handful of wood chips over charcoal.
- Place brisket on grill. Cook 3 to 4 hours, adding another handful of wood chips every 30 minutes or so.
- Remember for extra tender meat, never pierce the meat with a fork. Use tongs!
- After meat is cooked, brush with homemade barbeque sauce and serve hot.
Mesquite Wood Chips
For a spicy Barbeque Sauce you can try my usual or this new one I’ve been playing with:
Hot and Sweet BBQ Sauce
1/2 cup onion, chopped
6 fresh jalepeno chile peppers, seeded and chopped
3 cloves garlic, minced
1 tbsp coconut oil
2 cups ketchup
1/4 cup coconut palm sugar (or brown sugar)
1/4 cup white wine vinegar
1/4 cup orange juice
3 Tbsp Worcestershire sauce (make your own here)
1 tsp dry mustard
In saucepan heat oil and saute onion, pepper and garlic. Stir in all remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes. Makes 3 cups.
This is great with a basket of grilled fresh veggies, corn on the cob or green salad. The leftovers are excellent as a sandwhich, and I also love it served hot over cornbread.
Related posts:
Sweet & Spicy Glazed Tuna Steaks
A Real Food Lover 
chefconnie said,
May 29, 2012 at 8:42 AM
Stunning picture. I made brisket this weekend also. I have to try your sauce. Have a great week!
richardmcgary said,
May 29, 2012 at 1:46 PM
Beautiful photo! Love me some Barbecue brisket.
primallykosher said,
May 30, 2012 at 11:36 PM
How are your burshing coconut oil? Is it really hot outside when you apply the rub? CO tends to be solid unless over say 80*F. I wouldn’t mind making this in a smoker.
arealfoodlover said,
May 31, 2012 at 10:07 AM
I keep a small jar of coconut oil in a warm place, so it’s always liquid when I need it. I don’t like air conditioning either so recently my apartment has been in the 80’s. If you are working with solid coconut oil, you can immerse the jar in warm water for a while, or put it in a pan of hot water on the stove. You could also use a different oil all together. I’m sure olive oil would be delicious.
ybertaud9 said,
June 9, 2012 at 11:43 AM
Yum! 🙂
Kimberly said,
June 25, 2012 at 7:19 PM
Yum!!! Any idea how honey in lieu of the sugar would be?
Annmarie Beacher said,
February 4, 2013 at 10:26 PM
There are also a number of additions that can go into a grilled cheese sandwich, like ham, tomato, herbs and spices, or sauces like ketchup or mustard. Some of these will go between the slices of bread before the grilling takes place, and some are sprinkled on the top or used as a dip. Many Canadians enjoy dipping their sandwiches in ketchup or applesauce, while people in the United States tend to prefer their sandwiches with tomato soup or French fries on the side.’
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