• 1 Rating

This sweet and hot barbecue sauce provides a nice blend of contrasting flavors for grilled beef brisket. Slice it thin for the perfect summer main dish.

Source: Better Homes and Gardens
Advertisement

Spicy Grilled Brisket

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • At least 1 hour before grilling, soak wood chips in enough water to cover.

    Advertisement
Instructions Checklist
  • Trim fat from brisket. Brush brisket with oil. For rub, in a small bowl stir together paprika, salt, black pepper, cayenne pepper, and thyme. Sprinkle rub evenly over both sides of meat; rub in with your fingers.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Drain wood chips. For a charcoal grill, arrange medium-low coals around a drip pan. Test for low heat above pan. Sprinkle some of the drained wood chips over the coals. Place brisket on grill rack over drip pan. Cover and grill for 3 to 3-3/4 hours or until meat is tender. Add more wood chips every 30 minutes. (For a gas grill, preheat grill. Reduce heat to low. Adjust for indirect cooking. Add wood chips according to manufacturers directions. Place meat on a rack in a roasting pan, place on grill rack, and grill as above.)

Instructions Checklist
  • Meanwhile, prepare Sweet and Hot Barbecue Sauce or warm bottled barbecue sauce in a saucepan over low heat. Let meat stand for 10 minutes. To serve, slice meat thinly across the grain. Serve with barbecue sauce. Makes 15 servings.

Nutrition Facts (Spicy Grilled Brisket)

253 calories; 9 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 71 mg cholesterol; 956 mg sodium. 593 mg potassium; 15 g carbohydrates; 1 g fiber; 7 g sugar; 27 g protein; 0 RE vitamin a; 923 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 2 mcg vitamin b12; 30 mg calcium; 3 mg iron;

Sweet and Hot Barbecue Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan cook onion; jalapeño chile peppers, and garlic, in 1 tablespoon hot cooking oil until onion is tender. Stir in ketchup, brown sugar, white wine vinegar, orange juice, Worcestershire sauce, and dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, for 10 to 15 minutes or to desired consistency. Makes about 3 cups.

    Advertisement

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1