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“Found this recipe in a Marlboro cookbook”
READY IN:
4hrs 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat grill for indirect cooking over medium heat. Prepare brisket by placing it in a large pan and poking about 40 holes in each side with a fork. Season with garlic salt and black pepper. Pour juice from peppers on each side of the brisket. Cover pan with foil and cook indirectly for 1 1/2 to 2 hours.
  2. Prepare BBQ sauce by bringing all ingredients to a boil in a medium saucepan over medium-low heat. Reduce heat and simmer 15-20 minutes.
  3. On a large double layer of foil, place 1/2 the onions and 1/2 the jar of peppers. Remove brisket from grill and lay it on top of the onions and peppers. Brush brisket with 1/3 cup BBQ sauce. Top with remaining onions and peppers, wrap tightly with the foil and grill indirectly for another 1 1/2 to 2 hours. Remove from grill and unwrap. To serve, cut into thin slices against the grain. Serve with remaining sauce.

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