Vada’s Grilled Beef Brisket

Purchase large brisket of an average weight of 8 to 10 lbs. Briskets usually will have a lot of fat, but do not remove any fat as it helps the grilling process.

Wash good.

Season heavily with Lawry’s seasoning salt, table salt and black pepper, but not as much table salt as Lawry’s.  Meat should be covered on all sides and you should be able to see the red seasoning salt.

Cover tightly with foil or saran wrap and refrigerate overnight.

Make a good fire and let the fire burn down. If you have other meat to grill, (be sure to put your beef brisket on last) place the brisket on the grill with the fat side down first.

Use a pair of large sized tongs to turn meat over every half hour for 3-1/2 to 4 hours.  You may want to use (2) sets of tongs due to the weight of the meat.

Never use a fork to turn meat, so the juices will stay inside the meat.

Remove brisket from the grill, and put in a large pan with 1-1/2 cup of water at the bottom of the pan.  Cover with foil and put the pan in the oven at 325 degrees for at least 1-1/2 hours to tenderize.  Do not throw the au jus (juices) away as it helps the flavor and keeps the meat from being dry.

Cool brisket before slicing. Brisket slices better with meat slicer on thin- setting.

 

“The houses on the street may look alike, but ain’t no two ran alike”… according to Vada.