- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Slow cooking this brisket on the grill develops a rich smokey flavor and gives you plenty of time to make the accompanying Zinfandel Barbecue Sauce.
Ingredient:
- 1/4 cup kosher salt
- 1/4 cup light brown sugar
- 1/4 cup sweet paprika
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 pound sliced bacon, preferably artisanal (optional)
- 1 (6 to 8 pound) piece center cut brisket
- 1 cup beer
- 1 cup apple cider
- 1/2 cup cider vinegar
- 1/2 cup coffee
- 1/4 cup vegetable oil
- 1/4 cup Worcestershire sauce
- Kosher salt
- 4 to 6 cups hickory or apple chips or wood chunks, soaked in water to cover for 1 hour, then drained
- 5 tablespoons butter
- 4 to 6 shallots, minced (enough to make 1 cup)
- 3 garlic cloves, minced
- 3 cups Zinfandel, divided
- 1 1/2 cups ketchup
- 1/4 cup brown sugar, or to taste
- 1/4 cup honey, or to taste
- 1 tablespoon liquid smoke
- Kosher salt
- Freshly ground black pepper
