Pork brisket on the grill with semi- dry rub – a delicious recipe with pork brisket, brown sugar, garlic powder, salt, ground black pepper, onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Get grill going I used apple wood chunks and charcoal
2
I spray nonstick spray or oil the grill surface
3
Rub the rub on to your brisket
4
When you covered the whole brisket get your margarine ready
5
Smear the margarine on right over the top of the brisket
6
Add brisket to grill listen to the sizzle this is happiness happening weather its meat or veggies thats the sound of happiness
7
Keep an eye on the meat turning as needed
8
Remove when done
9
Let sit 5 to 7 minutes to rest to allow juices to absorb back into meat so when it cuts the meat stays juicy it expands outward when heated, the meat temp actually increases a bit when resting but when anything cools it contracts back inwards making the meat retain its juices cut it while temperature rises it is juicing out dry meat
1436
kcal
Calories
75
g
Fat
33
g
Carbs
146
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 3/4 lb pork brisket with bone in, 1/4 lb dark brown sugar, 1/4 cup granulated garlic powder, 1 tbsp salt, and more.
Yes, Pork brisket on the grill with semi- dry rub falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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