This is a great alternative to your traditional smoked brisket. This recipe was lovingly handed down from Max’s mom Beverly, the way she learned to make brisket. Seared off to give it a slightly grilled flavor, then braised in red wine and onion soup mix, this brisket will take you back in time to your grandmother’s kitchen.
- 1 Brisket (can be a whole packer or just the flat)
- Enough red wine (any good hearty red will work) to cover the meat
- Two packets of instant onion soup mix.
- Baby carrots (1 small bag or more)
- Frozen pearl onions (1 bag)
- Dizzy Pig Cow Lick Steak Rub
- Season the brisket with Cow Lick Steak Rub.
- Put the brisket in the BGE direct with a couple of chunks of wood (oak is great for this) to sear it on both sides (about 5 minutes per side).
- Remove the brisket and put in a pan large enough for it to fit, fat side up.
- Put enough wine in the pot to cover about 2/3 of the brisket.
- Sprinkle the onion soup mix on top of the brisket.
- Lay the onions and carrots on top of the brisket.
- Seal the pan tightly with heavy-duty aluminum foil.
- Let cook for 3 more hours at 325-350°F, indirect.
- Remove the meat, slice, and serve in a casserole dish with the juices, carrots and onions from the pan.