MEDFORD, Ore. — Brisket is not only for restaurants. You can make it at home on your gas grill, too. Mike and Trish Callahan, who run My Little BBQ, have a recipe to share so you can make it at home, too.
1 quart water, 3TBSP beef bouillon, 1 qt. beef broth, 1 TBSP minced garlic, 1 TBSP onion powder, 2 TBSP crushed red pepper
Put all ingredients in sauce pan and bring to boil. Simmer for 15-20 minutes. Take off heat and let cool. Refrigerate for up to 2 weeks.
Take some and inject it into brisket.
2 tsp. Kosher salt. 4 TBSP.course ground black pepper, 2 tsp sugar, 1 tsp chipotle pepper powder, 1 tsp chili powder, 2 tsp garlic powder, 2 tsp onion powder,
Mix ingredients together. Coat trimmed brisket with thin coating of mustard. Put rub on top. Turn on half of gas grill to heat. Put brisket on other half of grill and let it cook “low and slow” for about 5 hours.
Remove from grill, and place in a foil pan. Add marinade, cover with foil, and cook for another 3-5 hours. You want an internal temperature of 195 degrees. Let cool for up to 3 hours.
Slice starting at the tip, not straight on the side.