Joe’s Reserve Grilled Marinated Brisket

Sliced, perfectly cooked marinated brisket with a dark, flavorful crust on a wooden cutting board. The juicy meat shows a pink smoke ring beneath the charred exterior. A sharp knife with a black handle rests beside the brisket, surrounded by glistening meat juices, emphasizing its tenderness and rich flavor.

Joe’s Reserve Grilled Marinated Brisket is a fantastic way to enjoy a rich, tender cut of meat with a spicy and tangy marinade that enhances the beef’s natural flavors. The combination of garlic, onion, vinegar, lemon juice, hot pepper sauce, ketchup, mustard, and cayenne pepper creates a marinade that deeply penetrates the brisket, giving it a mouthwatering taste with just the right amount of heat. This recipe requires patience and a careful eye on grill temperature, but the end result is absolutely worth the effort. Serve with your favorite barbecue sauce and bread for a memorable meal that everyone will enjoy.

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Serving Size: 8
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Ingredients

  • 3 Tbl vegetable oil
  • 10 large cloves garlic finely chopped
  • 1 cup finely chopped onion
  • 1/3 cup red wine or cider vinegar
  • 1 1/2 Tbl fresh lemon juice
  • 1 1/2 Tbl hot-pepper sauce
  • 2 Tbl ketchup
  • 2 Tbl dry mustard
  • 1 1/2 tsp cayenne pepper
  • 1 6 lb. Joe’s Reserve Beef Brisket

Instructions

  1. Heat oil in medium-size saucepan over medium heat. Add garlic and onion; cook for 8 minutes or until softened. Stir in vinegar, lemon juice, hot sauce, ketchup, mustard, and cayenne. Simmer, covered,  for 15 minutes.
  2. Remove from heat and let stand 20 minutes or until cooled.
  3. Place meat in roasting pan. Brush both sides of meat with sauce, spooning any remaining sauce on top. Cover. Refrigerate over night.To grill: Heat grill to 220° F. Using indirect heat grill covered 2 hours. Reduce heat to 180° to 200° F and cook 3 hours or until fork tender.
  4. Watch this one as setting your grill temperature and using indirect heat can be a bit tricky!Slice meat against the grain,  serve with your favorite barbeque sauce for dipping on a Breadsmith Hogie Bun!

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