YIELD Makes 12 servings
INGREDIENTS
2 cups hickory chips 1 teaspoon salt 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon garlic pepper 1 beef brisket (3 to 3-1/2 pounds) 1/4 cup beer or beef broth 1 tablespoon Worcestershire sauce 1 tablespoon balsamic vinegar 1 teaspoon olive oil 1/4 teaspoon dry mustard 6 ears corn, cut into 2-inch pieces 12 small new potatoes 6 carrots, cut into 2-inch pieces 2 green bell peppers, cut into 2-inch squares 6 tablespoons each lemon juice and water 6 tablespoons water 1‑1/2 teaspoons salt-free Italian seasoningPREPARATION:
- Cover hickory chips with water and soak 30 minutes. Prepare grill for indirect grilling. Bank briquets on either side of water-filled drip pan.
- Combine salt, paprika, chili powder and garlic pepper in small bowl. Rub spice mixture onto both sides of brisket; loosely cover with foil and set aside. Combine beer, Worcestershire sauce, vinegar, oil and dry mustard in small bowl; set aside.
- Drain hickory chips; sprinkle 1/2 cup over coals. Place brisket on grid directly over drip pan; grill on covered grill over medium coals 30 minutes. Baste with reserved beer mixture; turn over every 30 minutes for 3 hours or until meat thermometer reaches 160°F when inserted into thickest part of brisket. Add 4 to 9 briquets and 1/4 cup hickory chips to each side of fire every hour.
- Alternately thread vegetables onto metal skewers. Combine lemon juice, water and Italian seasoning in small bowl; brush onto vegetables. Grill vegetables with brisket 20 to 25 minutes or until tender, turning once.
- Remove brisket to cutting board; tent loosely with foil and let stand 10 minutes before carving. Remove excess fat. Serve beef with vegetable kabobs. Garnish as desired.