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Spice-Rubbed Beef Brisket

Source of Recipe

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Recipe Introduction

servings 12 points 6.5

List of Ingredients

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 lemon juice
6 tablespoons water
1-1/2 teaspoons salt-free dried Italian seasoning


Recipe

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. Rub spice mixture onto both sides of brisket; loosely cover with foil and set aside. Combine beer, Worcestershire sauce, vinegar, oil and dry mustard; 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; 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.


Nutrients per Serving
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