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Friday, May 29, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Ashley Wright
  • 1 whole packer-trimmed brisket (contains the point and flat)
  • Coarse kosher salt
  • Fresh ground pepper
  • 10 cubes beef bouillon, crushed
Trim the fat from the meat except for 1?4 of an inch of fat. Remove connective tissue between the flat and the point of the brisket without separating the two parts. Rub the brisket generously with salt and pepper, and allow meat to come to room temperature. Before placing the brisket on the grill, rub the meat side of the brisket with crushed beef bouillon cubes.
Heat charcoal and hardwood grill to 275 degrees. Place the meat on the grill over indirect heat with the fat side of the meat down. Brisket will be done when the meat has an internal temperature of 190 degrees. It usually takes 1 to 11?2 hours of cooking time per pound of brisket.
Once cooked, remove from grill, lightly tent in aluminum foil and let rest for 15 minutes .
Cut the brisket against the grain into pencil-thick slices.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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