Barbecue Beef Brisket

Roasted until tender and finished with a smoky char on the grill, this barbecue beef brisket delivers rich, bold flavor with minimal effort. The peppery, seasoned meat cooks low and slow in the oven to develop deep flavor. A quick finish on the grill with the Alpine Outdoor Collection Griddle caramelizes the barbecue sauce and adds irresistible crisp edges, creating a hearty, crowd-pleasing dish that’s perfect for grill to table outdoor entertaining.

Beef Brisket:

3-4 pound beef brisket

About 1 cup beef stock

3 tablespoons cracked black pepper

2 teaspoons salt

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

About 1-2 tablespoons olive oil

Barbecue Sauce:

1 1/2 cups bottled barbecue sauce

2 large cloves garlic, minced or pressed

1 tablespoon olive oil

1 tablespoon Worcestershire sauce

1 teaspoon ground mustard

1-2 dashes hot sauce, optional

For the brisket:

Preheat oven to 350°F.

Rinse brisket and pat dry. Place the brisket in a large Oval Dutch Oven and add enough beef stock to come up halfway up the sides of the meat, about 1 cup.

Stir together the cracked black pepper, salt, chili powder, garlic powder and onion powder in a small mixing bowl. Rub the top of the brisket with olive oil then top with the pepper mixture, pressing lightly to adhere to the meat.

Cover pot and place in preheated oven. After 30 minutes, reduce oven temperature to 300°F. Roast brisket until fork-tender, about 3 1/2 to 4 hours. Remove pot from the oven and allow brisket to cool slightly.

For the barbecue sauce:

While the brisket roasts, make the sauce. Place barbecue sauce, garlic, olive oil, Worcestershire sauce, ground mustard and a few dashes hot sauce (if using) in a small saucepan. Stir to combine and heat over low heat just until mustard is dissolved and the sauce is smooth. Set aside.

When the brisket is out of the oven, preheat a grill on medium-high heat (about 450°F) with the lid closed.

When the grill is hot, place the Alpine Outdoor Collection Griddle on the grill grates. Heat the pan with the lid closed for about 5 minutes.

Remove the brisket from the Oval Dutch Oven and place on the Griddle. Baste the top of the brisket with some of the barbecue sauce. Close the grill lid and cook until the edges of the brisket and sauce are starting to char and crisp, about 10 minutes.

Allow the brisket to rest about 10 minutes before slicing. Serve alongside any remaining barbecue sauce.