Spicy Grilled Brisket

  • Prep Time: 25 minutes
  • Cook Time: 180 minutes
  • Servings: 15 servings


  • 1/2 cup onion
  • 2 clove garlic
  • 6 count jalapeno peppers
  • 1 teaspoon mustard dry
  • 3 tablespoon Worcestershire sauce
  • 1/4 cup orange juice
  • 1/4 cup vinegar white wine
  • 2 tablespoon paprika
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 teaspoon ground red pepper
  • 1 teaspoon thyme dried
  • 2 cup ketchup
  • 1 tablespoon oil
  • 1/4 cup brown sugar
  • 1 tablespoon oil
  • 5 pound beef brisket
  • 6 cup mesquite wood chips


    1. At least 1 hour before grilling, soak wood chips in enough water to cover.
    2. Trim fat from brisket. Brush brisket with oil. In a bowl stir together paprika, salt, pepper, red pepper, and thyme. Sprinkle mixture evenly over both sides of meat; rub in with your fingers.
    3. Drain wood chips. For a charcoal grill, arrange medium-low coals around a drip pan. Test forlow 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 about every 30 minutes.
    4. Meanwhile, prepare sweet and hot barbecue sauce or warm bottled barbecue sauce in a saucepan over low heat.
    5. Let meat stand for 10 minutes. To serve, slice meat thinly across the grain. Serve with barbecue sauce.
    6. Sweet and Hot Barbecue Sauce: In a large saucepan cook onion; 6 fresh jalapeno chile peppers and garlic in 1 tablespoon hot cooking oil until onion is tender. Stir in 2 cups catsup, 1/4 cup brown sugar, 1/4 cup white wine vinegar, 1/4 cup orange juice, 3 tablespoons Worcestershire sauce, and 1 teaspoon dry mustard. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or to desired consistency. Makes about 3 cups.


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