Section Five: GRILL RECEIPES
Page 36
Page 36
A “C
LASSIC
” B
RISKET
Makes 4 – 6 servings
A whole beef brisket weighs 16 to 18 pounds and has three separate parts: the cap, the
point, and the flat. Use the “Flat” section as it is lean, compact and produces handsome
slices when you carve it.
Suggested Pit Boss Wood Pellet Flavour:
Hickory, Competition Blend
Lay out a large piece of plastic wrap on your working station. Large enough to encase the brisket.
Using a sharp knife “score” the underside of the brisket, one time against the grain. This will aid in slicing the finished
brisket, against the grain resulting in a tender, melt-in-your-mouth cut. The underside is the non-fat cap side.
Slather on a generous amount of prepared mustard. Rub lightly onto the entire area.
Sprinkle a generous amount of seasoning onto the mustard, then again light rub into the meat.
Flip the brisket over and repeat the process.
Wrap the prepared brisket in the plastic wrap and refrigerate 2—4 hours or overnight.
Preheat barbecue then reduce to SMOKE or LOW. (180 to 225°F)
Place the brisket, fat side up, in the center of the preheated grill. Close the grill lid. Slow Cook until tender, about 10—
12 hours. (time will depend on size of brisket and heat of grill).
Baste the brisket with the mop mixture at least one every ½ hour for the first 3 hours.
Continue the Slow Cooking process until the internal temperature reaches 140°F to 150°F.
Remove the brisket from the grill. Place in a foil pouch, using a double wrap of aluminum foil Before sealing the
pouch tight, pour approximately a 1/4 cup of Coca-Cola over the entire rack.
Turn grill up to 350°F and lay foil pouch carefully on the grill.
Steam for 1 to 1 1/2 hours or the internal temperature reaches 170°F.
Test for doneness, use an instant-read meat thermometer: The brisket should be firm but be able to pull the meat
apart with your fingers.
Transfer the finished brisket to a cooking board and let rest for 10 minutes. Thinly slice across the grain.
S
AUSAGE
WITH
M
ANGO
AND
F
ENNEL
C
HUTNEY
Makes 4 – 6 servings
2
Mangoes (finely chopped)
2
Pounds
Italian Sausage (hot or mild)
2
Teaspoons
Fresh Parsley (minced)
1
Tablespoon
Red Pepper (diced)
2
Teaspoons
Honey
½
Red Onion (diced)
½
Bulb
Fennel (diced)
1
Teaspoon
Lime Juice
Pinch
Salt
Suggested Pit Boss Wood Pellet Flavour:
Hickory or Competition Blend
Preheat barbecue then reduce to LOW-MEDIUM (180 TO 225°F)
Prepare the barbeque by preheating on high and brushing grids with oil. Place sausage on the grill and reduce
heat. Cook at low setting approximately 10 minutes per side.
Combine remaining ingredients for chutney. Chill until ready to serve. Slice the grilled sausage on the diagonal and
serve with chutney.
1
5 to 8 lbs.
Beef Brisket – “Flat” portion with a layer of fat at least ¼” thick
1
Bottle of Chili Sauce
1
Package
Dry Onion Soup Mix
1
Can
Coca-Cola® Classic
½
Teaspoon
Black Pepper
Seasoning— such as “Sweet Heat” or “Key Lime Jerk”
1 Bottle
Prepared Yellow Mustard
Mop
