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Barbecued Brisket




Source of Recipe


Internet


List of Ingredients




1 beef brisket, 6 to 9 pounds
1/2 cup balsamic vinegar
1/4 cup brown sugar
1 tablespoon garlic salt
1 tablespoon black pepper, coarsley ground
1 tablespoon paprika
1 tablespoon chili seasoning
1 teaspoon celery salt
1/4 teaspoon allspice
1/4 teaspoon ground thyme



Recipe



Trim the brisket, leaving 1/4 to 1/8-inch of fat on the fat side. Trim the fat pockets even with the meat, don't cut them out, as this helps give the brisket the moisture it needs for the long cooking process.

Pour the balsamic vinegar over the brisket and rub into the meat.

Place all of the dry ingredients in a small bowl and blend well. Season the brisket with the dry seasoning; sprinkle on generously. Cook the brisket, fat-side up, over indirect heat. Place a water pan below and cook for 45 minutes to 1 hour per pound of meat at 230 to 250 degrees. Turn brisket over after 4 hours, then again 2 hours later. Cook for 6 to 9 hours on a gas grill, or longer if using charcoal, until brisket is tender. Servings depend on the size of the brisket.