Prep 15 mins
Cook 3 hrs
This is a recipe by John Folse that we love to eat. It is very spicy and good. It is a tender and tasty dish. If you like Cajun flavor, you will love it too.
- 1 (5 lb) beef brisket
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 onions, quartered
- 1 head garlic, halved
- 3 bay leaves
- 1⁄4 cup crab boil, liquid
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon cumin, ground
- 1 tablespoon garlic, granulated
- 1⁄4 cup Worcestershire sauce
- In a large stock pot, combine brisket with 1 tbsp salt, 1 tbsp black pepper, onions, garlic, bay leaves and crab boil.
- Add cold water to cover brisket by 6 inches.
- Bring to a rolling boil, reduce to a simmer and cook until brisket is fork tender, but not falling apart, approximately 1 1/2 to 2 hours depending on the size of meat.
- When tender, remove from stock pot and cool.
- This may be done one day in advance of grilling.
- When ready to grill, place coals on one side of the barbecue pit.
- This will leave the other side of grill to place the brisket during smoking.
- Soak an ample supply of your favorite smoke wood in water and set aside.
- In a small bowl, combine the remaining salt, chile powder, black pepper, cumin and granulated garlic.
- Blend well to create a seasoning rub.
- Place the brisket on a large cookie sheet and coat each side in the Worcestershire sauce.
- Spread the seasoning mixture evenly over each side of the brisket.
- Using a pair of tongs, place the seasoned brisket directly over the white hot coals to sear the meat and set the flavor, approximately 3 to 5 minutes on each side.
- When the meat has been seared and browned, remove it to the cool side of the pit and place a few handfuls of smoke wood over the hot coals.
- Close the lid and allow the brisket to smoke off of the direct heat until full flavored and heated thoroughly, approximately 1 hour.
- Slice and serve with your favorite barbecue sauce.