Smoky Grilled Brisket

serves 8

 2 tablespoons smoked paprika 2 tablespoons chili powder

1 tablespoon brown sugar 1 tablespoon onion powder 1 tablespoon garlic powder 1¼ teaspoons salt

1 teaspoon black pepper

¾ cup white wine vinegar

1 tablespoon Worcestershire sauce 1 tablespoon canola oil

1 teaspoon cayenne

1 (2-pound) first-cut brisket, trimmed


  • To make rub, mix together paprika, chili powder, brown sugar, onion powder, garlic powder, salt, and pepper in
  • To make basting sauce, stir together vin- egar, Worcestershire sauce, oil, and cayenne in 1-cup glass measure; stir in 1 tablespoon of Transfer ½ cup of sauce to cup; reserve.

Pour remaining sauce into large zip-close plastic bag; add brisket. Squeeze out air and seal bag; turn to coat meat. Refrigerate, turning bag oc- casionally, at least 6 hours or up to overnight.


  • Preheat grill to low or prepare low fire us- ing indirect
  • Pat meat dry with paper towels; discard Pat reserved rub all over meat; put in large foil pan.
  • Put meat in pan on cooler portion of grill Grill, covered, turning occasionally and basting with reserved sauce, until instant-read thermometer inserted into center of meat reg- isters 190°F, 3–3½ hours.
  • Transfer meat to cutting Cover loosely with foil; let stand 10 minutes. Thinly slice across grain into 24 slices and arrange on platter. Pour pan juices over brisket.

PER SERVING (ABOUT 3 SLICES): 120 grams, 215 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 59 mg Chol, 466 mg Sod, 5 g Total Carb, 2 g Total Sugar, 2 g Fib, 29 g Prot, 28 mg Calc.

PointsPlus value: 5