Chuck Wagon Brisket
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
54
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Set up grill for indirect cooking over medium heat (no direct heat source under brisket)
2
Rinse brisket with cold water and pat dry
3
Season with salt and pepper and place in foil baking pan
4
Sprinkle with meatloaf seasoning and pour over beer
5
Add enough apple cider to cover brisket halfway
6
Top with sliced onions and cover with heavy-duty aluminum foil
7
Place pan on hot grill over a drip pan
8
Cover grill and cook 2 1/2 hours
9
If using charcoal, add 10 briquettes to each pile of coals every hour
10
Remove brisket from braising liquid and place directly on grill over the drip pan
11
Combine 2 cups of braising liquid with BBQ sauce
12
Mop brisket thoroughly with sauce
13
Add 1/2 cup of wood chips to each pile of coals
14
Cover grill
15
Turn and mop brisket every 20 minutes for 1 hour
16
Transfer brisket to cutting board and let rest 10 minutes before slicing
17
Thinly slice against grain and serve with mop sauce on the side
18
INDOOR: Preheat oven to 375 degrees F
19
Follow directions for preparing brisket
20
Cover pan with aluminum foil and bake in preheated oven for 2 1/2 to 3 hours
21
Remove brisket from braising liquid and place on foil lined baking sheet
22
Reduce oven temperature to 350 degrees F
23
Mop brisket with BBQ sauce return to oven
24
Turn and mop brisket with sauce 2 more times every 15 minutes
25
Remove from oven and let rest 10 minutes before slicing