| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | 4 | To 6 | |
INGREDIENTS
| 1 1/2 | c | Paprika |
| 1/2 | c | Freshly ground Black Pepper |
| 1/2 | c | Chili Powder |
| 2 | T | Cumin |
| 2 | T | Coriander, crushed |
| 6 | T | Garlic Powder |
| 6 | T | Onion Powder |
| 1/4 | c | Granulated Sugar |
| 4 | lb | Beef Brisket or Rolled |
| Roast up to 6 |
INSTRUCTIONS
Hello, Grilling Enthusiasts! Some advanced planning helps make a good old-fashioned barbecue great! Marinate the meat ahead of time, using a rub like the one given below, your favorite marinade recipe, or even something as simple as bottled Italian dressing. (If you don't already have a great recipe . . . just wait until tomorrow!) If you're using a traditional grill, you will want to light the charcoal in it about 15 to 30 minutes prior to cooking. If you're fond of using wood chips on a gas grill, make sure you store them (in their bag) in water. This way, you'll maximize the extra smoky flavor that's released in the steam and smoke from the heat of the fire. Remember, the coals are ready for use when they have turned white. To maintain the heat, add more charcoal to the grill as needed about every hour. If you're using wood chips as a flavoring agent, add another handful every 30 to 45 minutes or so. Combine all barbecue rub ingredients in a small bowl and stir with a wooden spoon to mix -- or put the ingredients through your flour sifter to thoroughly blend all the spices. Generously rub the seasoning onto the brisket, making sure to cover all surfaces. Let the brisket stand for at least two hours, or refrigerate overnight. Prepare your grill and place the brisket on the rack with the fat side up. Every hour, move the brisket to the cooler end of your grill and check it. This may take two to three hours, or it may take six or eight hours, depending on the size of the brisket and the heat produced by your grill. The temperature to try for, if you have a thermometer on your grill, should be between 165 to 200-F degrees. Always measure the heat from the grill at the cooking level and not at the top of the grilling heat source. Do not puncture the brisket while grilling, and try not to tear the fat, as either could cause flame-ups which dry out the meat. If your flame is too hot and the meat shows signs of drying out, place a small tinfoil hood loosely over the brisket after each turn and rotation. This will help retain some of the moisture that was dissipating on the grill. When the meat is ready, use thick gloves to slide the brisket toward the cooler end of the grill. When to do this? Experience will be your best teacher. If you pick up the brisket and find it is still firm, it is not done. If you grasp each end of the brisket and it is flexible, the fat appears to be very soft, and the brisket has shrunk, it is just about ready. Use your best judgment, and plan on two to three hours on the grill as a minimum. Let the brisket cool about at least 10 minutes before slicing it against the grain of the meat to serve. If portions of the meat are too rare for someone at your table, simply return their slices to the grill and cook through, turning every three or four minutes, until your guest is satisfied, happy, and salivating. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on May 12, 1998
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