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NAPA VALLEY
BRISKET

NAPA VALLEY QUILT CABERNET SAUVIGNON

YIELDS

16-20 Servings

COOKING METHOD

Indirect heat

COOKING TIME

8 Hours

Seasoning Paste

  • 1 (10-12-pound) whole beef brisket
  • 3 tablespoons beef base
  • 2 tablespoons stone ground Dijon mustard

Dry rub

  • 2 tablespoons kosher salt
  • 2 tablespoons coarse ground black pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons coriander

  • 1/2 cup Quilt Napa Valley Cabernet Sauvignon
  • 1/2 cup Worcestershire sauce

DIRECTIONS

Prepare an outdoor grill for indirect cooking by situating the coals on only one side, leaving the other side empty. Preheat the grill to 250°F.

In a small bowl combine the beef base and Dijon mustard forming a paste. Rub the entire brisket with a beef paste.

For the dry rub: In a small bowl, combine the sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, and coriander. Coat the brisket evenly with the dry rub.

Combine the red wine and Worcestershire sauce in a plastic spray bottle.

Put the brisket over indirect heat, away from the fire, close the lid, and cook for 2 hours. Mist the brisket with the liquid in the spray bottle. Continue cooking the brisket, misting the meat every hour until the internal temperature of the brisket reaches 175°F, about 3 hours.

Transfer the brisket to a double sheet of butcher paper, about 3 feet long. Wrap the butcher paper tightly around the brisket by rolling the edges of the paper. Put the brisket pouch over indirect heat and cook until the internal temperature of the brisket reaches 200°F, about 2 hours.

Remove the brisket pouch from the grill and let it rest in the butcher paper for 20 to 30 minutes. Remove the brisket from the paper, slice the it across the grain, and serve.

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