Beef Brisket , grilled beef brisket, how to grill a brisket, how to cook a brisketby rosevine cottage girls

Brisket

Grilled Brisket Recipe

This grilled brisket recipe is a dish that Mr. Cottage came up with for cooking out on his grill. It is a really delicious dish with extra sauce for spooning over your finished beef brisket when you are done. If you have little ones you can use a sweet pepper chopped well and even use the food processor for chopping up the onions. Give this a try though. I think it is really flavorful dish and great for entertaining outside.

Ingredients:

1  approximately 6 pound beef brisket

16 oz organic (We use home canned from the garden, but you use what you have.) tomato sauce
12 oz non high fructose corn syrup ketchup
12 oz beef bone broth (Recipe Here(or you can use beef broth just watch for yeast extract as it is MSG and high fructose corn syrup and hydrogenated oils.)
½ cup organic butter
¼ cup Worcestershire Sauce
1 onion finely chopped
Juice of 2 limes or equivalent of bottled lime juice
½ tsp chili powder
½ tsp Tabasco or other hot pepper sauce (optional)   
Garlic Powder
Onion Powder
Mrs. Dash
Celtic Sea Salt
2 large onions cut in rings
1 jar 14 oz jalapenos (juice reserved)

Directions:

Pre-heat your grill for indirect heat over medium heat.  Place brisket in medium pan and poke about holes in each side with fork.  Season with garlic powder and sea salt & Mrs. Dash.  Pour juice of peppers on each side.  Cover and cook ½ to 2 hrs. 
Cook onion slices and jalapenos together. 

Baste sauce on brisket 1/3 of sauce.  Remove from grill and top with onion pepper mixture and serve with remaining sauce.  Makes 8- 10 servings.

Print Recipe

Brisket Recipe

  • 1   approximately 6 pound beef brisket
  • 16 oz organic (We use home canned from the garden, but you use what you have. tomato sauce)
  • 12 oz non high fructose corn syrup ketchup
  • 12 oz beef bone broth (Recipe Her(or you can use beef broth just watch for yeast extract as it is MSG and high fructose corn syrup and hydrogenated oils.)
  • ½ cup organic butter
  • ¼ cup Worcestershire Sauce
  • 1 onion finely chopped
  • Juice of 2 limes or equivalent of bottled lime juice
  • ½ tsp chili powder
  • ½ tsp Tabasco or other hot pepper sauce.
  • Garlic Powder
  • Onion Powder
  • Mrs. Dash
  • Celtic Sea Salt
  • 2 large onions cut in rings
  • 1 jar 14 oz jalapenos  (juice reserved)
  1. Pre-heat your grill for indirect heat over medium heat.  Place brisket in medium pan and poke about holes in each side with fork.  Season with garlic powder and sea salt & Mrs. Dash.  Pour juice of peppers on each side.  Cover and cook ½ to 2 hrs.
  2. Cook onion slices and jalapenos together.
  3. Baste sauce on brisket 1/3 of sauce.
  4. Remove from grill and top with onion pepper mixture and serve with remaining sauce.
  5. Makes 8- 10 servings.

Serving Suggestions:

Serve with Broccoli, asparagus, cauliflower, cabbage, squash, beets, Brussels sprouts, carrots, celery, eggplant, garlic, okra, spinach, peas, string beans, cucumber, pumpkin, onion, leaf lettuce (all kinds), mushrooms, peppers, tomatoes, artichoke, leafy greens (kale, collard, broccoli, mustard greens, etc.)

Before you go check out these other posts

Connect with the Rosevine Cottage Girls, claim you copy, sign up for our mailing list[yikes-mailchimp form=”2″]
Scroll to Top