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Grilled Canadian Beef Brisket

Born, raised and living in Toronto, I take a lot of pride in my Canadian roots. From a culinary perspective I take great care to ensure I take the time to appreciate the incredible bounty of this great nation. From our agricultural resources, to the cuisine of various regions, and our marvelous chefs – we have been truly blessed.

When I heard the fine folks at Canadian Beef were having a contest dubbed ‘Who Rules the Grill?’ (twitter: #whorulesthegrill), I knew I would definitely be pulling something special out of my hat for this one. I reached into my pantry and fridge and constructed a truly Canadian Beef Brisket. Montreal steak spice, beer, maple syrup, mellow ground coffee, all help to lend this brisket its Canadian charm.

The resulting dish has a beautiful crust, almost like a pastrami or smoked meat, with good bite. The meat is melt in your mouth tender having steamed on the grill in both beer and maple syrup. The flavours blend together into a truly unique Canadian Beef dish.

 

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Grilled Canadian Beef Brisket

Serves: 4 to 6

Ingredients:

1 Canadian Beef Brisket single point (approx 1 kg)
1/4 cup pure Canadian maple syrup
1 bottle Canadian beer
2 tablespoons olive oil

Dry rub:

2 tablespoons, fine ground Canadian coffee
2 tablespoons Montreal steak spice
3/4 tablespoon brown sugar
1 tablespoon sugar

1/2 cup quality barbecue sauce, for serving

Preparation:

  1. In a small bowl mix the dry rub ingredients together.
  2. Preheat grill on Low heat and prepare for indirect cooking. I like to light the outside burners on low and place a foil pan of water under the grates to separate the heat source from the beef and catch any drippings.
  3. Trim any excess fat from the brisket, rub with olive oil, and then rub liberally with dry rub.
  4. Place the brisket away from the heat source and cook until the rub is just caramelized, about 90 minutes, flipping every 30 minutes.
  5. Pour the beer into a large foil pan, and add the brisket. Glaze with maple syrup, and cover tightly with foil. Still using indirect heat, roast on the grill for one hour. Grill temperature should be 300-325 F.
  6. Remove the brisket from the grill and prepare the grill for direct cooking on high heat. Put the brisket directly on the grill to sear, about 2 minutes per side.
  7. Remove brisket from grill, slice and serve alongside barbecue sauce. Enjoy!