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Foil roasted brisket

I’ve mostly successfully done a smoked brisket and it was amazing. But I wanted to do a brisket that would make a Texan proud (or at least I hope they’d be proud).

Rub it well, then let it chill


Brisket Foil Sauce

  • 1 tbsp. molasses
  • 2 tbsp. Worcestershire sauce
  • 1 tsp sambal olek (hot pepper paste)
  • 2 tbsp. water


  1. In a small bowl, combine the Cattle BoyZ, garlic, and onion powders. Rub the brisket, massaging the spices into the meat, then let it sit in the fridge for 24 hours
  2. Preheat your grill to 220°F. This will be easier with a larger grill, you just need one burner on low. You will be using the indirect method to cook this meat. To keep a smaller grill cool, you can prop the lid slightly open
  3. Remove the brisket from the fridge and place it, fat side up if there’s fat, on some foil, making sure to curl up the edges so the sauce doesn’t escape. In a small bowl, mix the molasses, Worcestershire sauce, sambal olek, and water. Pour over the brisket and seal it tightly in foil
  4. Place the brisket on the grill and let it go for 4 hours. No peaking. Seriously. No touchie
  5. After 4 hours, remove the brisket from the foil and turn up the grill. Place the brisket over direct heat for about 5 minutes, just to get some nice crisp and char going. Try to save the liquid thats in the foil for serving
  6. Let the brisket rest for 10 or so minutes before serving, then serve it with the juices from the meat and sauce, as well as your favorite veggies. OR you could serve it on a bun with the juice as a dipping sauce

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