|
1. Combine the brisket, onion, garlic, and peppercorns
in a stockpot or large saucepan. Add enough water to
cover the meat by about one inch. Bring to a boil over
high heat, reduce the heat to medium-low, and cook,
covered, for 2 to 2 1/2 hours, or until the meat is
tender when pierced with a fork. Check the meat for
tenderness after 2 hours.
2. Lift the meat from the cooking liquid and discard
the liquid. When the meat is cool enough to handle,
pat dry with paper towels. Rub all sides of the brisket
with the dry rub, transfer to a shallow dish, cover
loosely, and set aside at room temperature for about
1 hour, or refrigerate for as long as 24 hours. Alternatively,
put the brisket in a sealable plastic bag and refrigerate.
3. Prepare a charcoal or gas grill. Lightly spray the
grill rack with vegetable oil cooking spray. The coals
should be moderately hot.
4. Grill the brisket for about 20 minutes. Turn and
cook for 20 minutes longer, or until the internal temperature
is between 190° and 200°F. Let the meat rest
for about 15 minutes before slicing thinly across the
grain. Serve with the barbecue sauce.
|
|
Combine the ingredients in a non-reactive saucepan,
stir, and cook over medium heat for about 30 minutes,
or until the flavors blend. Let cool and use immediately,
or cover and refrigerate for up to 5 days.
|
