Directions:
- Pat brisket dry with paper towels; transfer to a roasting pan. In cup, mix paprika, brown sugar, chili powder, salt, black pepper, coriander, and cumin; use to rub all over brisket.
- Refrigerate brisket at least 2 hours or up to overnight.
- In bowl, combine all sauce ingredients; refrigerate until ready to use.
- Prepare outdoor grill for covered indirect grilling over medium-low heat. Place brisket in center of grill, fat side up.
- Cover grill and cook 4 1/2 to 5 hours or until very tender (internal temp of at least 170°F), brushing both sides of brisket with sauce every 15 minutes during the last hour of grilling.
- Note: If using a charcoal grill, place a drip pan under brisket. You will need to replenish the coals every hour.
- Thinly slice brisket across the grain to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.38 Kcal (1408 kJ) | ||
| Calories from fat | 174.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.42g | 30% | |
|---|---|---|---|
| Cholesterol | 111.41mg | 37% | |
| Sodium | 353.71mg | 15% | |
| Potassium | 648.1mg | 14% | |
| Total Carbs | 6.88g | 2% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 34.07g | 68% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 4mg | 22% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 180.83 Kcal (757 kJ) | ||
| Calories from fat | 93.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.44g | 30% | |
|---|---|---|---|
| Cholesterol | 59.89mg | 37% | |
| Sodium | 190.14mg | 15% | |
| Potassium | 348.4mg | 14% | |
| Total Carbs | 3.7g | 2% | |
| Sugars | 0.82g | 6% | |
| Dietary Fiber | 0.55g | 4% | |
| Protein | 18.32g | 68% | |
| Vitamin C | 1.5mg | 5% | |
| Iron | 2.1mg | 22% | |
| Calcium | 19mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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