If not cooked properly, brisket tends to be a tough cut of meat. Topped with sweet and spicy mango chutney, this brisket is best cooked low and slow to ensure tenderness. When slicing the brisket, always be sure to slice against the grain; otherwise, the meat will be stringy. Leftover brisket is great shredded and turned into barbecue beef sandwiches.
Ingredients
- 1 ½ cups mango chutney
- 1 cup apple cider vinegar
- 1 cup tomato sauce
- ½ cup ketchup
- ½ cup firmly packed brown sugar
- 1 tablespoon Worcestershire sauce
- 1 (6-pound) beef brisket
- 2 cups white vinegar
- ¾ cup Tricolor Pepper Rub (See Below)
- 2 cups Beer Mop (See Below)
Tricolor Pepper Rub Ingredients
- 2 tablespoons freshly ground tri-colored peppercorns (black, white, and pink)
- 2 tablespoons sweet paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons kosher salt
- 2 tablespoons dried oregano
- 1 tablespoon chili powder
- 1 teaspoon celery seed
- 2 tablespoons light brown sugar
Beer Mop Ingredients
- 1 cup white vinegar
- 1 cup beer
- ½ cup sliced red onion
- 2 cloves garlic, minced
- 1 tablespoon kosher salt
Instructions
Set the EGG for direct cooking at 225ºF/107ºC.
Mix the chutney, apple cider vinegar, tomato sauce, ketchup, brown sugar, and Worcestershire sauce in a medium bowl, until all the ingredients are combined, and set aside. Place the brisket in a large bowl, pour the white vinegar over the brisket, and let the brisket sit for 5 minutes. Transfer the brisket to a rimmed sheet pan and season all over with the pepper rub.
Place the brisket on the grid and close the lid of the EGG. Cook for 30 minutes, mopping with the beer mop at 15 minutes. Turn the brisket over and close the lid of the EGG. Mopping every 15 minutes, cook for another 30 minutes, or until the brisket is brown. Transfer the brisket to a rimmed sheet pan lined with aluminum foil.
Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the ConvEGGtor.
Pour the chutney mixture over the brisket, wrap with the foil, and seal tightly. Place the brisket on the cooking grid and close the lid of the EGG. Continue to cook for 4 hours, or until the brisket is very tender. Transfer the brisket to a rimmed sheet pan and let rest for 10 minutes, still in the foil.
Remove the foil, slice the brisket against the grain, and place on a platter. Serve immediately.
Serves 8
I come from a Jewish family where brisket is a staple at every holiday. However, once I tried this recipe it became our new “go to” for brisket. The best I ever had. Sorry grandma!