BBQ Beef Brisket; Greek Pita Salad with Brisket
Posted on August 31, 2015 by bob in GPlenty
Although brisket is generally regarded as a cool weather dish, you may be surprised how this ultimate comfort food works in delicious recipes that help you hang on to the fading days of summer.
Photo by John Lee
A traditional Barbecued Beef Brisket prepared low and slow over a charcoal grill is sure to be a crowd-pleaser for a backyard tailgate or a casual gathering with friends. And, there’s no dread of leftovers when you can look forward to a hearty salad/brisket-filled pita for a tasty midday meal.
As any grill master knows, achieving grilling greatness begins with a charcoal fire. This recipe, created by world champion pitmaster Chris Lilly, showcases how he achieves an authentic smoky flavor that will delight the taste buds of your family and friends.
Barbecue Beef Brisket (serves 8-10)
Prep time: 30 minutes
Cook time: 5-6 hours
1 beef brisket flat (5-6 pounds)
1 tablespoon beef bouillon base
Dry Rub
1 cup beef broth
Dry Rub
1/2 tablespoon salt
1/2 tablespoon paprika
1/2 tablespoon black pepper
1/2 tablespoon sugar
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/8 teaspoon ground coriander
Build a charcoal fire for indirect cooking by situating coals on only one side of grill, leaving other side void.
Cover entire brisket with beef bouillon base. In small bowl, mix dry rub ingredients and coat brisket with rub. When cooker reaches 225∞F, place brisket on void side of grill and close lid. Cook for 4 hours, until internal temperature reaches 160-170∞F.
Remove brisket from grill and place in shallow baking dish or disposable aluminum pan. Pour beef broth over brisket and cover pan with aluminum foil. Place baking dish in cooker for an additional 1-2 hours, until internal temperature reaches 185∞F.
Remove baking dish from grill and let meat rest undisturbed for 20-30 minutes. Slice brisket across grain and serve.
Find more grilling recipes at www.kingsford.com. Courtesy: Family Features. Source: Kingsford Charcoal.
Grilled Greek Salad Pita with Beef Brisket
Grilled Greek Salad Pita with Beef Brisket. Photo by John Lee.
Makes: 8 stuffed pitas
Prep time: 15 minutes
Cook time: 6 minutes
Greek Dressing:
2 tablespoons olive oil
1 1/2 tablespoons Kalamata olives, minced
4 1/2 teaspoons lemon juice
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
4 pita bread rounds, cut in half forming 8 pockets
1 cucumber, cut into 1/2-inch slices
1 tomato
1/2 red onion, cut into 1/2-inch slices
2 cups romaine lettuce, cut into 1-inch pieces
1/4 cup feta cheese
1 pound leftover beef brisket
In small bowl combine all Greek dressing ingredients. Set aside.
Build charcoal fire for direct grilling. Place pita bread directly over hot coals (approximately 450∞F) and cook for 1 minute on each side or until grill marks are visible. Place cucumbers, whole tomato and onion directly over hot coals (approximately 450∞F) and cook, turning once, for 4 minutes or until they brown and start to soften.
Remove vegetables from grill and dice. Place vegetables into medium bowl and stir in dressing. Let mixture stand for 5 minutes before adding romaine lettuce and feta cheese.
Fill each pita pocket with leftover beef brisket and grilled Greek salad.
