My H-E-B Texas Life Magazine
1/4c.Hill Country Fare Cumin ,
1/4c.crushed red pepper,
1/2c.H-E-B Olive Oil,
6H-E-B Ready, Fresh, Go! Garlic Cloves, chopped,
7lb.untrimmed beef brisket, about 1/2 inch of fat layer,
1large shallow disposable aluminum roasting pan,
•salt and pepper, to taste,
1large bagH-E-B Mesquite Briquets,
1Combine spices, olive oil and garlic in a bowl.
2Place brisket in foil roasting pan and rub in spices. Season to taste with salt and pepper. Allow brisket to marinate for 1 hour at room temperature or overnight in the refrigerator.
3Stack 5 - 6 cups of the mesquite briquets on one side of the grill bottom. Line the opposite side with a double layer of heavy duty foil, like a drip pan. Light coals and allow the coals to ashen (300°F). If using a gas grill, see manufacturer's instructions for smoking. Have a full tank of gas before you start.
4Place seasoned brisket, fat side up, on grill rack over foil drip pan away from the coals. (indirect grilling). Save roasting pan for step 5. Cover the grill and smoke brisket for 2 1/2 hours, adding 8 to 10 briquets every 30 minutes to keep the slow smoking fire going.
5Remove brisket from grill. Place on a double layer large sheet of H-E-B Extra Wide Heavy Duty Foil. Tightly wrap and seal brisket in the foil and place back in pan on the indirect heat side of the grill. Continue adding briquets every hour and cook brisket for 2 more hours until internal temperature reaches 190°F.
6Remove brisket from the grill, place on baking sheet (still wrapped in foil), cover with several dishtowels and let rest for 30 minutes before slicing. Slice brisket and serve with the juices formed in the foil.
Calories: 470, Total Fat: 13g, Saturated Fat: 4g, Cholesterol: 95mg, Sodium: 470mg, Carbohydrates: 3g, Dietary Fiber: 1g, Sugar: 0g, Protein: 47g