A whole beef brisket weighs 16 to 18 pounds (7-8kg) and has three separate parts: the cap, the point, and the flat. Use the “flat” section as it is lean, compact and produces handsome slices when you carve it.
1 - 5 to 6 lbs. (2-3kg) Beef Brisket – Flat portion with a layer of fat at least ¼ inch thick
1 Bottle of Chilli Sauce
1 Package of Dry Onion Soup Mix
1 Can Coco-Cola® Classic
½ Teaspoon Black Pepper
1. Preheat barbecue on PREHEAT then reduce to SMOKE or LOW.
2. Score the underside of the brisket against the grain, so you will know how to slice it after cooking. Combine all the ingredients in an open aluminium foil pan. The pan keeps the meat from drying out by collecting the fat and juices, which you can use to baste the meat. If you have the time, cover the brisket and place in the refrigerator for 4 – 6 hours.
3. Place the brisket, fat side up, in the center of the preheated grill. Close the grill lid and set the temperature to LOW – MEDIUM. Grill until tender, about 3 -4 hours. (The time will depend on size of brisket and heat of the grill).
4. Baste the brisket with the drippings and juices at least one every ½ hour for the first 3 hours. You may have to add another can of Coco-Cola® or a little water to keep the pan from drying up.
5. To test for doneness, use an instant-read meat thermometer. The internal temperature should be about 80°C. You should be able to pull the meat apart with your fingers.
6. Transfer the finished brisket to a cooking board and let rest for 10 minutes. Thinly slice across the grain. Transfer meat to serving platter and pour the pan juice on top.