Grilled Brisket with Mexican Inspired Rub and Mopping Sauce
This week’s menu didn’t quite go to plan. We went from intimate “one-pot” dinner to cooking for ten, plus kids and I thank our freezer for defrosting mid-week for the feast we’re going to enjoy because we had a lot of fun making it. Among the marrow bones, lamb steaks and chicken drumsticks that fell victim to our early summer thawing, there was a lonely brisket. Just 3lbs of first cut beef, calling to be cooked and shared with our guests, and given that our shabbat table with be graced by a fellow foodie this weekend, I wanted to push the envelope and do something a little different. That's when I grilled a brisket.
In my lifetime, brisket has come one of three ways. One – The traditional tomato sauce, mushrooms and onions like I made for you here. Two – roasted with a jar or your favorite marinade. Three – Barbeque. I was leaning toward number three but the grill was speaking to me more than the slow-cooker so I improvised. Now, I feel like I can cross "smoker" off of the back yard wish list because tonight my grill and I bonded a little to create beef grilled to perfection.
I failed to marinade this brisket. I didn't let it sit in it's dry run for more than 90 minutes, and I made this up as I went along. I'm glad I did. I just wish I had 6lbs of brisket for tomorrow night and not just 3lbs! You'll want to prep a dry rub and a sauce to mop the brisket with.
Grilled Brisket with Mexican Rub & Mopping Sauce
Here are the ingredients you'll need for this magical grilled brisket dish.
For the dry rub, use equal amounts of the following:
- Black pepper
- Garlic powder
- Chili Powder
- Brown Sugar
For the mopping sauce
- 1 12oz bottle of dark beer. I used Magic Hat Plus Minus
- A generous splash (approx. half a cup) of apple juice
- A smaller splash (let's go with quarter of a cup) of red wine vinegar
- 1 4oz can of green chilis
Put a pot on the stovetop, low to medium heat, and add your wet mopping sauce ingredients. Once it begins to bubble (about five minutes), stir in the chilis and the dry rub. Turn off the heat and allow to cool. Cover your brisket in the dry rub – but do not use it all – keep one table spoon of the rub to add to your mopping sauce. Put it in a ziplock back or large tupperware and refrigerate for one hour or more. Overnight will bring the flavors out even more, but this is not necessary.
Now to the grill! Sprinkle the brisket with brown sugar, and put on indirect heat on the grill with the fattiest side facing up (not on the fire). Add some mopping sauce every fifteen minutes or so, but set aside half a cup of the sauce so you have it for storing the brisket if you're not serving immediately. Once there is a nice looking crust on the underside of your brisket, flip it. Sprinkle with brown sugar and continue to grill. Timing is everything and this is one of those dishes that are best made with a meat thermometer. If your meat thermometer will allow you to leave it in, do so. If not, check if very five minutes. Once the internal temperature of the meat reaches 140 degrees, it is edible. It's rare and delicious. If you plan to re-heat this, take it off the grill now, slice it, and store it in the additional mopping sauce you have set aside.
If serving right away, I'd recommend it rare. I promise you – if you've sprinkled enough brown sugar you'll have a caramelized crust and a soft and succulent inside. Slice thinly, I used the electric knife and add a touch of dijon mustard, close your eyes and allow the flavors to party in your mouth.
Now… after reading this, are you going to roast that brisket in a jar of marinade again or does your family deserve better?