1- 4lb beef brisket
For the marinade
1 cup red wine
3 tbsp evoo
4 whole garlic cloves
2 tsp fresh cracked black pepper
2 tsp crushed red pepper
1/4 low sodium soy sauce
2 tbsp brown sugar
Combine all ingredients in blender and blend til completely
Trim off excess fat and score bottom of brisket
Place in ziplock bag add marinade, place in fridge over night.
I’ll post up more pictures of the finished product, this evening.
Add marinade, refrigerate overnight.
Dry rub for a 2-4 lb brisket
Not exact measurements, as varies by weight, taste, preference.
1/4 – 1/2 c brown sugar
2 tbsp dry mustard
2 tbsp granulated garlic
2 tbsp onion powder
2 tsp ground black pepper
2 tsp ground oregano
1 tbsp ground cumin
1/4 c smoked paprika
Mix together thoroughly.
Remove brisket from fridge at least an hour before grilling, drain marinade.
Using paper towels pat dry excess moisture and evenly distribute rub on both
sides of brisket.
Once grill is hot, reduce heat to medium and sear both sides of brisket approx
15-20 min each side.
Reduce grill to low heat, wrap brisket in foil, and place on top rack. Turn over
after 30 min, open foil check for dryness. To keep moist you can use a kitchen
spray bottle of vinegar and oil, wine, apple cider vinegar and spritz if needed.
Close foil and continue cooking.
Depending on gas or charcoal should take 30-45 min per pound.
Internal temperature should read 185 degrees.
Allow to rest 15 minutes before serving.