Sweet Life Disclosure: This post is sponsored by Cost Plus World Market. Thank you for supporting the companies Sweet Life collaborates with which allows me to create fun and unique recipes.
Summer is here and it’s time to fire up those grills! When it comes to BBQ season, this Texan can’t think of anything better than brisket. A Texas staple, everyone loves brisket. Grilled low and slow, sure it may take a few hours, but trust me it’s so worth it.
When World Market asked me to share one of my go-to grilling recipes for their summer getaway sweepstakes promotion (info below) I knew I just had to share this brisket recipe. I headed to my local World Market and picked up a few essential items from their grilling selection then I spotted the Terracotta pig grill which was impossible to resist. It will make a for wonderful father’s day present for my grill man. My hubby is going to love it! I also picked up a few new trays and two new drink dispensers which are essential for summer entertaining. I sliced up fresh fruit and made Sangria for my guests.
A few items from the gourmet food section to make my marinade and I was all set. I went with a rich, sweet, citrus marinade for my brisket. I used pomegranate soda to help tenderize the meat, balsamic vinegar for richness and a dark cocoa mix for a touch of sweetness.
To make this brisket recipe you will need the following equipment: A grill, 8 cups all-natural hardwood chips, smoker box and a thermometer.
And here’s a great tip Cooking Classy, a grilling genius. Just as you would preheat your oven or skillet, always remember to preheat your BBQ about 15 minutes before cooking. This ensures a nice sear and keeps meat tender and juicy during grilling.
- 2 (24 oz) World Market Pomegranate soda
- ¼ cup World Market fig and orange balsamic vinegar
- ¼ cup World Market dark chocolate cocoa mix
- 3 garlic cloves minced
- 1 tablespoon salt
- Combine all ingredients, whisk until cocoa and salt are completely dissolved. Place brisket in a large deep dish, cover with marinade and refrigerate overnight.
- The following day soak 6 cups wood chips in water for 2-3 hours. Leave in water throughout the cooking process. Keep remaining 2 cups chips dry. Light only 1 grill burner to medium (if using a 3-burner grill, light burner on either end). Make sure drip tray is empty, as a lot of fat will render. Place smoker box over the lit burner, add 1/2 cup soaked wood chips to box, and close grill. Adjust heat as needed to keep temperature at 225-250°F. The wood chips should begin to smolder and release a steady stream of smoke. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones.
- Place brisket, fatty side up, on grill grate as far away from lit burner as possible. Cover grill and smoke meat, resisting the urge to open grill often, as this will cause the temperature to fluctuate. Adjust heat as needed to keep temperature steady at 225-250°F. Check wood chips every 45 minutes or so, and add soaked chips by 1/2-cupfuls as needed to keep smoke level constant. Keep smoking the brisket, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other, until meat is very tender but not falling apart and an instant-read thermometer inserted into the thickest part of meat registers 195-205°F, 10-12 hours total.*
tips by Cooking Classy and Bon Appetit
Sweepstakes Details: Summer Getaway Sweepstakes
Enter to win one of 4 Grand Prize packages:
Trip for 2 on Delta Vacations
$500 CPWM gift card
(4) Grand Prize Packages available. Winners can choose to travel to one of the following locations: Florida, Hawaii, South Carolina, New Orleans and New York
Head over to enter: worldmarketsweepstakes.com