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Categories:Viewed: 33 - Published at: 5 years ago
Ingredients
- 1 beef brisket (4 lb.), trimmed
- 3 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 bottle (17.5 oz.) BULL'S-EYE Texas Style Barbecue Sauce, divided
Method
- Place meat on double layer of heavy-duty foil.
- Mix dry seasonings; rub onto meat.
- Fold foil to make packet.
- Refrigerate 1 hour.
- Heat grill for indirect cooking: Light one side of grill, leaving other side unlit.
- Close lid; heat grill to 325 degrees F. Open foil packet; pour half the barbecue sauce over meat.
- Reseal packet.
- Place on grate over unlit area; cover.
- Grill meat 3 hours, turning after 1-1/2 hours and monitoring for consistent grill temperature.
- Open packet.
- Pour meat drippings into bowl; reserve for later use.
- Discard foil.
- Return meat to grill over unlit area; grill 20 to 30 min.
- or until done.
- Cut meat across the grain into thin slices; place on platter.
- Pour reserved drippings over meat.
- Serve with remaining barbecue sauce.
