Grilled Brisket

Oxmoor House
12 servings


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1 (4- to 4 1/2-pound) beef brisket
2 tablespoons garlic salt
1 tablespoon coarsely ground black pepper


Sprinkle brisket on all sides with garlic salt and pepper. Wrap in heavy aluminum foil, leaving a hole in top of foil. Place brisket on grill over low coals. Cover grill; open vent. Cook 2 hours and 15 minutes or until meat is very tender.

Transfer brisket to a warm platter; cut diagonally across the grain into thin slices. Serve with Panhandle Barbecue Sauce.

Created date

February 2010