Recipe is from Rodney Bonvillain, who placed third in the 2012 Cooking in Central competition.
Whole trimmed brisket
Liquid Marinade (see recipe)
Dry Rub (see recipe)
12 ozs. beer
1/2 cup barbecue sauce (I prefer Sonny’s)
1. Take a whole trimmed brisket and place in a disposable aluminum pan. Coat liberally on all sides with Liquid Marinade then rub liberally on all sides with Dry Rub. Marinade for several hours, preferably overnight, in refrigerator. Remove brisket from pan but do not discard drippings.
2. Place brisket on hot grill (either gas or charcoal) and sear on all sides until marinade has began to caramelize. While grilling brisket, take pan used to marinade and add beer and barbecue sauce to reserved marinade. Mix well. Once brisket has been browned on all sides, place back in aluminum pan and cover with foil, then put in 325-degree oven for 3 hours and 15 minutes.
3. Remove brisket from oven and cool for about 15 minutes, then slice across the grain (I use an electric knife). Pour some of the liquid from the pan over the brisket slices and serve.
Note: During the Cooking in Central cook-off, I cooked the brisket for the entire time in a large rotisserie pit. All grills, smokers and pits cook a little different and I would not want to attempt to predict cooking times for individual outdoor cookers so I have provided a recipe that captures some of the grill flavor with the temperature control of an oven.
½ cup Worcestershire Sauce
¼ cup soy sauce
1 tsp. liquid smoke
4 dashes hot sauce
Mix ingredients. Any unused marinade can be stored in refrigerator for future use. In addition to brisket, it can also be used for pork and chicken.
1/2 cup brown sugar
1/4 cup paprika
1 tbl. black pepper
1 tbl. salt
1 tbl. chili powder
1 tbl. garlic powder
1 tbl. onion powder
1 tsp. cayenne
Combine all ingredients. Unused dry rub can be stored in a plastic, resealable bag for future use.
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