Perfectly suited for a casual group gathering, the Southern flavours of smoke and sarsaparilla linger in this relaxed roast. Marinate ahead and then barbecue-smoke for easy hands-off cooking.
Smoky Beef Brisket
2 heads garlic
1 large onion, sliced
1 can (355 ml) root beer
50 ml (1/4 cup) each Worcestershire sauce and red wine vinegar
50 ml (1/4 cup) each packed brown sugar and liquid honey
15 ml (1 tbsp) dry mustard
5 ml (1 tsp) pepper
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2 ml (1/2 tsp) salt
1.8 kg (4 lb) beef brisket pot roast (thick double/point end/deckle section, not flat end/first cut)
Slice off top of garlic heads, wrap in foil and bake in a 180 C (350 F) oven until softened, about 50 minutes. Squeeze garlic cloves into large sealable freezer bag; stir in onion, root beer, Worcestershire sauce, vinegar, sugar, honey, mustard, pepper and salt.
Pierce roast all over with fork; add to freezer bag and seal, squeezing out as much air as possible. Refrigerate for 24 hours, turning occasionally.
Transfer marinade into a saucepan; add 250 ml (1 cup) water and boil for 3 minutes. Set aside.
For 3-burner barbecue, place drip pan under grill in centre of barbecue; add 1 cm (1/2 inch) water to pan. Light remaining 2 burners and heat barbecue to low (110 C/225 F). Seal soaked hardwood chips in foil and poke with holes to let smoke escape; place under grill over a lit burner.
Place roast, fat side up, on grill over drip pan. Maintaining constant temperature, close lid and cook, turning every 2 hours and basting with marinade, for 5 hours.
Remove roast to cutting board; let stand. Meanwhile, boil remaining marinade until thickened and onions are softened, about 20 minutes. Serve with thin slices of warm brisket.
Makes 12 servings.
Nutritional information per serving: 471 calories; 31 g protein; 11 g fat; 19 g carbohydrate; 236 mg sodium.
Source: Beef Information Centre, http://www.beefinfo.org.
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