Yield: 15-24 servings
1 flat breast, 5 to 8 pounds
1/4 cup salt
2 tablespoons brown sugar
2/4 teaspoon dry mustard (divided)
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried basil
3/4 teaspoon coriander
1/4 teaspoon black pepper (divided)
1/2 teaspoon powdered cumin
1 bay leaf
1/4 medium onion
1 clove of garlic (minced)
1 rib celery, cut into pieces
1 bottle of lager beer
1/4 teaspoon lemon zest
Juice of 1 lemon
1 and 1/2 teaspoons soy sauce
1 and 1/2 teaspoons apple cider vinegar
Note: Start this recipe the day before cooking. This recipe requires a heat deflector or the ability to set up the grill for indirect heat.
1. Trim fat from brisket until 1/4 to 3/8 inch thick. Remove the tough silvery skin from the beef. Soak two chunks (2 or 3 inches) of oak, hickory, pecan, or mesquite wood in water or a handful of wood chips.
2. In a small bowl, combine salt, brown sugar, 2 teaspoons dry mustard, onion powder, garlic powder, basil, coriander, 1 teaspoon black pepper, and cumin. Reserve 1/4 cup of this mixture and rub the rest over the brisket. Store the brisket, tightly sealed, in a shallow pot or large bowl overnight.
3. The next day, fill the firebox of your kamado grill with water. (If you don’t have a heat deflector, place charcoal for indirect heating). Place one block of wood in the center and the other about midway between that block and the opposite side of the grill. If using wood chips, scatter them evenly over the charcoal.
Four. Light only one spot on the side closest to the grill. Be sure to use a heat deflector if you have one. If you have a choice of different levels for the slats, place them at the highest level. Increase grill temperature to 225 degrees. Meanwhile, let the beef come to room temperature.
Five. Place the brisket on the grill, fat side up, close the lid and keep it closed for 2 hours. Remember, “Just looking at something doesn’t mean cooking it.”
6. Meanwhile, in a small saucepan, bay leaf, reserved brisket rub, onion, garlic, celery, beer, remaining 1/4 teaspoon dry mustard, remaining 1/4 teaspoon black pepper, zest, lemon Combine soup, soy sauce, and cider. Vinegar. Bring to a boil and simmer for about 30 minutes.
7. After the meat has cooked for 2 hours, brush it liberally with the beer mixture. Simmer for another 2 hours and brush again.
8. When the temperature reaches around 150 degrees, the internal temperature of the meat stops rising. Don’t panic; this is natural. The temperature is rising again. Once the beef reaches an internal temperature of 165 degrees, after a total cooking time of 4-5 hours or more depending on the size of the brisket, double wrap it in aluminum foil and return it to the grill.
9. Simmer for another 1-2 hours until the beef reaches an internal temperature of 190 degrees. Remove from the grill and let rest, wrapped in foil, for 45 minutes before serving. Cut along the grain into 1/4-inch slices, making sure not to cut more than you will eat at one time.
Per serving: 396 calories. 29g fat. 11g saturated fat. Cholesterol 103mg. 28g protein. 2g carbohydrates. 1g sugar; 1g fiber; 1,297mg sodium. Calcium 17mg
Adapted from recipe by Jack McDavid and Jeff Steney via Food Network
