I used to love to eat this when I visited Papa Gallini’s house in Littlefield, Texas. He was such a good cook and really had a talent for making a wonderfully juicy and flavorful brisket. He made his on this really old grill that sat out on his back porch. Get this meat on sale and it is an incredibly affordable meal! This recipe combines Papa’s and Kit’s recipes and I just added some flourishes here and there.
1 big, untrimmed brisket
Spice Island Hickory Smoke Salt
Fresh garlic cloves, peeled and cut lengthwise in half
Garlic powder
Onion powder
Fresh ground pepper
Paprika
Trim a little of the fat around the brisket, but keep as much as you can tolerate. Heat your grill on medium high for about 10 minutes. Meanwhile, punch holes deep enough to lodge the garlic in. Slip the garlic into the holes all over the brisket. Next, sprinkle all of the spices on and then pat them in til the meat looks wet. Kit used to say, “Pat it until the meat starts enjoying it”. Place the meat on the grill to brown/sear each side. This takes about 10 minutes per side, or less. Make sure to watch closely since the fat may catch fire. Take the meat inside and wrap securely in heavy foil. Kit puts a whole, cut –up cube of butter over the meat before he wraps it, but he always trims every bit of the fat. I didn’t trim so much fat, so I only put a little butter on the parts of the meat that got a little dry during searing process. Place the whole wrapped brisket in a roaster to catch juices that may seep out or place foil in the bottom of the oven and place in the oven on about 250 degrees. Papa typically made the brisket completely on the grill and didn’t bring it into the oven. I used the oven and really loved the results as much as Papa’s grilling method. During the summer, grilling is likely a better choice. Cook for 5-6 hours. Let the meat rest for about 20 minutes. Carefully pour the juice out into a saucepan. (Do this by poking holes at one end of the foil). Put the juice through a gravy separator and keep the good stuff for the gravy. Make gravy or use the au jus for yummy mashed potatoes and gravy
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