Spicy Grilled Brisket

This brisket comes from Bouchard Farm II (http://bouchardbeef.weebly.com/). This cut was done just right, even thickness, just enough fat layer and a good weight, about 3.5 lbs. As with any low and slow, grass-fed beef cooking, you need to adjust your time table and be somewhat flexible. You can easily do this in the oven, the key temperature is about 300 degrees F.

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This spice mixture makes more then you need for this recipe, but stores well  and I am sure you will find many other ways to use it. It is a blend that tweaked for sometime, as there are several different Berbere powder combinations, but this worked well for me. Toss some fresh shrimp in about 1 tbsp. or so, sauté until crisp in oil/butter combo, throw over fresh lettuce with a garlic yogurt dressing, quick easy dinner!
You will see I use this a few times! Don't forget to check out Little Falls co-op for these spices!!

2 tbsp. paprika
1 1/2  tbsp.ground cardamom (the co-op has the seed, just grind them yourself in a coffee grinder, just don't use it for coffee!!)
1 1/2 tbsp. ground coriander
1 tbsp. ground fenugreek (co-op carries the seed!!)
1 tbsp. ground allspice
1 tbsp. ground cinnamon
1 tbsp. ground turmeric
1 tbsp. fresh ground black pepper
1 tbsp. kosher or sea salt
3 tsp. cayenne pepper (more or less to taste)
1/2 tsp. ground cloves

Place in a dry skillet over md/low heat, stir to combine well. Heat slowly, just until the blend becomes fragrant. Remove from heat allow to cool. Store in a glass container for up to 6 months. You can use this as is or add olive oil to blend into a paste, brush on a chicken (don't forget to put some under the skin) then roast on the grill.

For the brisket: you will need about a 3.5 - 4 # Brisket and 2 tbsp. of the spice blend and add an additional tsp. of ground cinnamon, stir to combine. Rub this all over the brisket, generously. Really rub it in. Place the brisket on a platter, refrigerate uncovered overnight.***

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Bring the brisket to room temperature for about an hour before placing it on the grill. For the basting glaze you will need:

1 c Saranac Chocolate Lager (if you don't have this, then use a lager and add 2 tbsp. baking cocoa to the rub mixture)***
3/4 c brown sugar
1/3 c maple syrup http://shawsmapleproducts.com/ grade A or B
2 tbsp. balsamic vinegar
a good pinch of sea salt

In a pan over medium add all the above EXCEPT the salt. Whisk to combine well. Bring to a boil, then lower to a simmer, continue to simmer until reduced by 1/3. (As this cools it will become more syrupy.) Remove from heat stir in sea salt, allow to cool.

Preheat grill on high for 10-15 minutes. Lightly drizzle the brisket with olive oil. If you have three burners, turn the middle one off, lower the outer two to med low. Close the lid, cook for 20-25 minutes, flip. Let roast for about 2 1/2 hours.

After 2 1/2 hours start basting with glaze every 15 minutes for 1 hour. Meanwhile, prepare foil that will wrap the brisket completely; set aside.

Place brisket on foil, add 2 tbsp. water on the bottom, wrap well. Return to the grill, adjust heat to medium and continue to roast for at least another hour. Remove from heat, allow to rest for 30 minutes.

Slice thin, serve with a bun or on flat bread, with leftover glaze for extra dipping sauce! Yum! Half of this Brisket should very easily feed 4 people. Dice the remaining half, add diced potatoes, sauté in lard until crisp and make a spicy Hash. A poached egg, toast, fruit and coffee you have one heck of a Sunday morning breakfast!