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.
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