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"The belly rules the mind."--Spanish Proverb

Barbequed Brisket - Sweet & Spicy Recipe

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This recipe for Barbequed Brisket - Sweet & Spicy is from Our Family Recipes & Rita's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 fresh flat-cut beef brisket (about 5½ lbs.)
2 tbsp. sweet paprika
1 tbsp. brown sugar
1 tbsp. chili powder
1 tbsp. Kosher salt
1 tsp. ground black pepper
1 tsp. ground coriander
1 tsp. ground cumin

Sweet & Spicy Barbecue Sauce:
1 bottle (12 oz.) chili sauce
½ cup ketchup
¼ cup cider vinegar
2 tbsp. Worcestershire sauce
1 tbsp. yellow mustard
¼ tsp. ground red pepper (cayenne)

Directions:
Directions:
Pat brisket dry with paper towels; transfer to a roasting pan. In cup, mix paprika, brown sugar, chili powder, salt, black pepper, coriander, and cumin; use to rub all over brisket. Refrigerate brisket at least 2 hours or up to overnight. In bowl, combine all sauce ingredients; refrigerate until ready to use. Prepare outdoor grill for covered indirect grilling over medium-low heat. Place brisket in center of grill, fat side up. Cover grill and cook 4½ to 5 hours or until very tender (internal temp of at least 170º), brushing both sides of brisket with sauce every 15 minutes during the last hour of grilling.

If using a charcoal grill, place a drip pan under brisket. You will need to replenish the coals every hour. Thinly slice brisket across the grain to serve.

 

 

 

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