Greek Yogurt Marinated Beer Can Chicken

Greek yogurt is a perfect marinade for chicken. Not only does it add great flavor, but it tenderizes the meat. The results are delicious.
So in my ongoing quest to find as many different ways to make beer can chicken as possible, I present to you: Greek Yogurt Marinated Beer Can Chicken.

Ingredients:

1 whole chicken
Salt
Pepper

Marinade:

1 cup Greek yogurt
1 tsp each: salt, pepper, oregano
1 tbsp: olive oil, lemon juice

Directions:

1.    Combine all marinade ingredients and stir.
2.    Remove chicken neck and giblets, rinse the chicken inside and out, and pat dry with paper towels.
3.    Coat chicken with marinade, cover and refrigerate overnight.

 
4.    Fill your chimney starter with charcoal and light. Soak some wood chunks or chips.
5.    While your coals are getting hot, drink half a can of beer (soda is fine too).
6.    Set up your grill for indirect cooking, with the coals and wood chunks in a ring along the outer edge of the grill, with the drip pan in the center.

 
7.    Remove chicken from marinade, and wipe off excess. Shove can with remaining beer into the cavity of the chicken, and place on the grill above the drip pan. Use the legs and the can to form a tripod to hold the chicken upright.

(Oh yes, that's right. Mrs. Grill That got me a beer can chicken holder for Christmas. It is awesome. You should get one too: Sur La Table Chicken Roaster (Google Affiliate Ad). Product placement!

8.    Place the lid on the grill. Smoke, covered, for approximately one hour and fifteen minutes. The chicken is ready with the temperature reaches 165 degrees in the breast and 180 degrees in the thigh. Juices should run clear and skin will be nice and crispy.

 
9.    Let chicken rest at least 10-15 minutes before carving.

If you like this recipe, please be sure to click on the links below to share it - and don’t forget to follow @youcangrillthat on Twitter!

Pulled Pork Leftovers – Nachos!

Looking for something fun to do with leftover pulled pork? Make some nachos! These are guaranteed to be a huge hit at your next party.

There’s no recipe here; just get some tortilla chips and top with pulled pork and anything else you want on your nachos – salsa (here’s a great recipe using grilled corn), black beans, sour cream, cheese of course (you can really step it a notch with this recipe for queso blanco), etc. Get creative and enjoy.

Cherry Cola BBQ Sauce

One of the great things about barbecue, and especially barbecue sauce, is that there are seemingly infinite different options. I love experimenting with different sauces and getting completely different flavors, all of which still count as “barbecue sauce.”

My latest creation is a cherry barbecue sauce, flavored with cherry cola and cherry preserves in addition to the usual suspects (like ketchup and apple cider vinegar). It combines sweet and a little heat, with a cool kick from the cherry flavor. Give it a try, and let me know what you think!

Ingredients:

½ stick butter
1 cup ketchup
1 can cherry cola

3 tablespoons cherry preserves
½ cup cider vinegar
¼ cup Worcestershire sauce
½ cup brown sugar
½ teaspoon each of the following: salt, black pepper, garlic powder, onion salt, ground red pepper (add more or less depending on your taste)
2 TBSP lemon juice

Directions:

1.    Melt butter in saucepan over medium heat.
2.     Stir in all other ingredients.
3.    Simmer 30-40 minutes, until reduced. Enjoy!

Goes great with any of these grilling recipes!

Smoked BBQ Pork

Fall-off-the-bone Ribs

Beef Brisket

15-minute BBQ Pork

BBQ Beer Can Chicken

Be sure to try these other sauces to compare and find your favorite:

Dr. Pepper BBQ Sauce

Carolina Style Mustard Sauce

Ketchup and Molasses Sauce

Mango BBQ Sauce

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!   

Yeah, You Can Grill That – Thanksgiving Recipes!

I love cooking Thanksgiving dinner almost as much as I love eating it. I start planning my menu and shopping list weeks in advance. I print out and write down recipes, and write up a game plan to make sure everything gets brined, rubbed, chopped, mixed and put in the oven and just the right time so that it’s all ready to go when dinner is served.

Unfortunately, like most of you, my love of cooking seriously outmatches my kitchen space, equipment and manpower. If I had two or three ovens, eight stovetop burners, and a few assistants, I could probably have everything ready to eat at precisely 7:00 PM. Instead, I can’t start cooking the dressing, macaroni and cheese, sweet potatoes or anything else that goes into the oven until the turkey comes out – which means it has to sit for about an hour and a half. I have potatoes boiling, vegetables steaming and gravy cooking on the stove, and there’s always at least one more pot than there are burners. Something is going to have to go in the microwave.

So this year, I’m taking advantage of my outdoor cooking space – my grill and my smoker. I’m going to smoke the turkey and ham over apple wood. I’m going to grill the macaroni and cheese, the Brussels sprouts with bacon and blue cheese, and the asparagus. And that will leave plenty of time and space for everything else to cook inside.

If you’re looking to free up some space in your oven or on your stovetop, or you just want to add some grill flavor to this year’s Thanksgiving, you can’t go wrong with any of these recipes:

Turkey breast – I haven’t cooked a full turkey on the grill yet (I’m sure it’s possible, and will attempt when the stakes aren’t quite as a high as Thanksgiving). But in the meantime, if you’re cooking for a smaller group, you can’t go wrong with this recipe for grilled turkey breast. It’s juicy and tender, with a great (but not overpowering) smoky flavor.

 

Sweet Potatoes – They may get overshadowed by the turkey, stuffing (or in the south, dressing) and gravy, but it just isn’t Thanksgiving without sweet potatoes. These sweet potatoes can be made quickly and easily on the grill, with the delicious brown sugar sauce you’d expect.

Macaroni and Cheese – Gooey, cheesy, bubbly and delicious, this recipe for macaroni and cheese cooked on the grill simply can’t be beat.

 

Potato and Sweet Potato Gratin – Want to mix things up? Instead of (or maybe in addition to) traditional mashed potatoes in one bowl and candied sweet potatoes in another, combine them, add a ton of cheese, and enjoy this awesome recipe for potato and sweet potato gratin.

Vegetables – You can’t go wrong with vegetables cooked on the grill. Any of these grilled vegetables – carrots, asparagus, green beans, corn on the cob, or Brussels sprouts – won’t just taste a lot better than their steamed or boiled brethren, they’ll also free up much-needed space on your stove.

 

Lobster tail – Lobster was on the menu for the first Thanksgiving in Plymouth in 1621, so if you want to go truly authentic this year, try this recipe for buttery, tasty grilled lobster tail.

Chocolate Pecan Bars – Pecan pie is a staple dessert at most Thanksgiving dinners in the south. This recipe has all the sweet, chewy, gooey goodness of pecan pie, plus CHOCOLATE. Oh, and it’s grilled.

 

Grilled Brussels Sprouts with Bacon and Blue Cheese

As the temperatures drop, many people cover and close their grills for the fall and winter. Huge mistake! Not only does your grill work perfectly fine this time of year, I’d argue that it almost makes more sense to grill in the fall and even winter than it does during the summer. Think about it. When would you rather stand around a hot grill and reach over hot flames, when it’s 100 degrees outside, or when it’s in the 40s or 50s?

There are also a number of great fall and winter harvest vegetables that are perfect for grilling, and over the next few months, and I’ll post recipes for as many of them as I can. On tap today: Brussels sprouts. But not just any Brussels sprouts – these ones are grilled, then topped with crumbled blue cheese and fresh-cooked bacon bits.

Brussels sprouts have a bad rap, and I’m not sure why. I guess if you over-boil them, they smell (and taste) like bad eggs. That’s obviously gross. But when prepared right, they’re delicious. And they’re perfect for grilling – they get nice and crispy on the outside, soft on the outside, and have great flavor.

So keep your grill going this fall, and give this recipe for Brussels sprouts with bacon and blue cheese a shot – you won’t regret it.

Ingredients:

1 pound Brussels sprouts
1 tablespoon olive oil
Salt and pepper to taste
Approx. ½ teaspoon dry mustard
4 pieces bacon, cooked and crumbled (the thicker the better)
About ¼ cup blue cheese, crumbled

Directions

1.    Wash Brussels, chop off the stems, remove outer layer of leaves, and cut in half.
2.    Coat with olive oil and sprinkle with salt, pepper and dry mustard. The easiest way to do this is to put them in a large re-sealable bag and shake them up.
3.    Place Brussels on skewers.

4.    Place skewers over direct heat and cook for five minutes on each side. If they begin to get too charred, move them over and let them cook indirectly (will take a little longer than 10 minutes total cooking time if you need to do this).

5.    Remove from skewers, place in bowl and top with crumbled blue cheese and bacon. Enjoy!

Dry Rub BBQ Beer Can Chicken

In my ongoing quest to grill as many different varieties of beer can chicken as possible, I realized that I haven’t really done a classic barbeque dry rub. This recipe is great on its own or with BBQ sauce (like my favorite Dr. Pepper sauce).

Ingredients:

1 whole chicken (about 4.5 pounds)
Approximately one tablespoon vegetable oil
Salt and pepper

Dry rub ingredients (these are all approximate. Add more or less of each to get the flavor you want):

2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon ground red pepper

Directions:

1.    In a small bowl, mix all dry rub ingredients.
2.    Remove chicken neck and giblets (I try to freeze them to save for stocks). Rinse the chicken inside and out, and pat dry with paper towels.
3.    Coat chicken with vegetable oil, and sprinkle with salt and pepper. Then cover with dry rub.

 
4.    Fill your chimney starter with charcoal and light. Soak some wood chunks or chips.
5.    While your coals are getting hot, drink half a can of beer (soda is fine too).
6.    Set up your grill for indirect cooking, with all of the coals and wood chunks on one side, and a drip pan on the other. Or, place the coals in a ring along the outer edge of the grill, with the drip pan in the center.

 
7.    Shove can with remaining beer into the cavity of the chicken, and place on the grill above the drip pan. Use the legs and the can to form a tripod to hold the chicken upright.

 
8.    Place the lid on the grill. Smoke, covered, for approximately one hour and fifteen minutes. The chicken is ready with the temperature reaches 165 degrees in the breast and 180 degrees in the thigh. Juices should run clear and skin will be nice and crispy.
9.    Let chicken rest at least 10-15 minutes before carving.

If you like this recipe, please be sure to click on the links below to share it - and don’t forget to follow @youcangrillthat on Twitter!

Bacon-Wrapped Scallops

Ingredients (serves 2)

8 large scallops
8 pieces bacon
Sea salt
Pepper

Directions:

1.    If you’re going to use wooden toothpicks or skewers, soak them in water for about 30 minutes before you put them on the grill. This will prevent them from scorching.
2.    Lay the bacon flat, over wax paper, on a baking sheet, and cook for 12 minutes. Remove and pat dry with paper towels.
3.    Wrap each scallop with one piece of bacon, and hold it together using a toothpick or skewer. Sprinkle lightly with salt and pepper.

4.    Place over direct heat on grill.

 
5.    Cook for about 90 seconds on each side. Don’t overcook, or they’ll be chewy! Basically, one they have grill marks, they’re ready to go.

 
6.    Remove and enjoy!

How to Smoke a Turkey Breast on the Grill

Looking for a slice of Thanksgiving any time of the year, in less than two hours?

Cooking a whole turkey is an ordeal. There’s a lot of prep work, it takes days to thaw (while it consumes your entire refrigerator), and then it takes hours to cook. Done right, it’s delicious and totally worth the effort. But still, an ordeal.

A turkey breast, on the other hand, thaws overnight, doesn’t take up too much fridge space, and can be smoked in less than two hours (just enough time to make corn bread dressing while it smokes, but that’s a recipe for another day . . . stay tuned).

With just a little prep work, you can have a moist, juicy, flavorful smoked turkey any day of the year – give it a shot!

Ingredients:

1 turkey breast (about 4-5 pounds)
2 tablespoons butter

Brine ingredients:

Water (about 2 quarts – enough to cover the whole breast)
½ cup salt
½ cup brown sugar
¼ cup lemon juice (or two lemons, cut in half and squeezed)
1 tablespoon dried rosemary (or 2 sprigs fresh rosemary)
1 tablespoon dried thyme (or 2 sprigs fresh)

Rub ingredients:

1 teaspoon salt
1 teaspoon pepper
½ teaspoon paprika
½ teaspoon herbed poultry seasoning

Directions:

1.    The night before you’re planning to smoke the turkey, mix the brining ingredients in a large bowl and submerge the turkey. Cover and refrigerate overnight.
2.    When you’re ready to cook, fill a chimney starter with charcoal and begin to heat the coals. Soak wood chunks in water.
3.    While the charcoal is getting hot, prep the turkey. Remove it from the brine, and discard solution. Pat the turkey dry. Rub it with the butter, then sprinkle generously with salt, pepper, herbed poultry seasoning and paprika (feel free to mix up the spices to get the flavor you want).
4.    When the coals are ready, set up your grill for indirect heat (like you would for BBQ pork shoulder). Place charcoal on one side of the grill. Place a drip pan on the other side, next to the goals. Place soaked wood chunks directly on the charcoal, then add the grill grate.
5.    Place the turkey above the drip pan, on the opposite side of the grill from the charcoal and wood. Cover the grill, with the holes in the lid directly above the turkey.

6.    Smoke turkey, covered, for 40 minutes. Rotate the turkey 180 degrees, add newly soaked wood chunks, and recover.
7.    Smoke turkey another 40 minutes. Rotate turkey again, add more wood chunks, and insert a meat thermometer into the thickest part of the breast, not touching the bone.
8.    Continue smoking turkey until it reaches an internal temperature of 165 degrees. Remove turkey from the grill. Let rest for 15 minutes before carving. Enjoy!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

Curry Chicken Salad (aka, Indian-Style Beer Can Chicken Leftover Edition)

Looking for a way to stretch your leftovers after making an Indian-style beer can chicken? This curry chicken salad is light and healthy but packed with delicious flavor. It’s perfect to pack for lunch or enjoy on a hot summer day.

Ingredients:

2 leftover chicken breasts from Indian-style beer can chicken

2 cups grapes, sliced in half

1 tablespoon lemon juice

6 oz plain Greek yogurt

1 teaspoon curry powder

Salt and pepper to taste

Directions:

1.    Shred chicken breasts.
2.    Combine all ingredients and mix well. Add salt and pepper to taste. Serve and enjoy – it’s that easy!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

Chocolate Pecan Bars – On the Grill!

Looking for another awesome dessert you can bake right on the grill? Try these gooey, chewy, delicious chocolate pecan bars!

Crust ingredients:

1 stick butter, softened
1 ½ cups flour
¾ cup sugar
Quarters-worth of salt

Filling ingredients:

3 eggs, beaten
1 ½ cups pecans, halved
3 TPSB butter, melted
¾ cup Karo syrup
½ cup sugar
½ cup brown sugar
1 TBSP bourbon (optional)
12 oz semisweet chocolate chips

Directions:

1.    Beat crust ingredients together.
2.    Press crust into heavily greased cast iron pan.
3.    Stir filling ingredients together.
4.    Pour filling over crust.

5.    Set up grill so that coals form a ring around the outside of the grill, leaving the middle of the grill empty.
6.    Place pan in middle of grill. Grill, covered, for 15-20 minutes, until filling is completely melted.
7.    Let cool for at least 30 minutes, preferably at least an hour. It’s going to very tempting to cut in early, I know, but if you do, it’s going to fall apart. After 30-60 minutes, cut into bars and enjoy!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

Grilled Boneless Chicken Thighs Stuffed with Ham and Cheese

I LOVE grilling boneless chicken thighs. They’re so much moister and more flavorful than their white meat brethren (yes, I know they’re not as lean, but that’s why they taste so good . . . ). 

They’re also much more forgiving for amateur cooks like me. Chicken is so difficult on the grill because you can’t undercook it without making your guests sick, but if you overcook breasts even slightly, the meat gets really dry, really fast. So there’s a pretty tight window to get them off the grill. But since thighs are so much juicier and tenderer to begin with, you can still have a great-tasting meal even if you leave them on the grill a minute or two too long.

I usually just cover thighs with salt and spices and throw them on the grill, and they always taste great. But for this recipe, I decided to step it up a notch and stuff them with some ham and cheese. The ham adds great flavor, and the cheese is gooey and delicious. Give it a try!

Ingredients (serves 4)

4 boneless chicken thighs
4 thick slices of ham
4 slices of cheese (I used provolone, but feel free to mix it up)
Salt and pepper

Directions:

1.    Open up the boneless thighs. Sprinkle with salt and pepper on both sides.
2.    Lay one piece of ham across the middle of each, and then place a slice of cheese over the ham. Fold like so:

 
3.    Grill for about 10 minutes on each side. Watch for flare-ups! Flip them once carefully using a spatula; otherwise, leave them alone. Thighs should reach an internal temperature of 165 degrees.Remove and enjoy.

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

Grilled Watermelon Salad

Watermelon? Yeah, you can grill that!

You want to grill it quickly over high heat, just enough to get some good grill marks. It retains the juicy, crispiness that makes watermelon so tasty and refreshing on hot summer days, but the grill adds an extra layer of flavor.

Grilled watermelon tastes great on its own, but it’s perfect for salads. Wow your guests with this recipe for grilled watermelon with spinach salad, topped with an easy, homemade honey balsamic vinaigrette.

 
Ingredients (serves 4):

*Don’t pay too much attention to the amounts here, except for the dressing. This is just to give you an idea. Serve however much spinach, feta and walnuts you want.

Approximately 6 cups loosely packed raw spinach
About 4 ounces crumbled feta cheese
About 4 ounces chopped walnuts (or other nut of your choice)
4 slices watermelon
1 tablespoon olive oil
Salt

Honey balsamic vinaigrette ingredients:

½ cup olive oil
¼ cup balsamic vinegar
Quarters worth of salt
Quarters worth of pepper
About two tablespoons of honey (Tip: measuring honey is a huge pain, and inevitably you waste some because it gets stuck in the measuring spoons. I just squeeze it straight from the bottle, and have figured out that a good, two-second squeeze is about 1 tablespoon.)

Directions:

1.    Whisk all salad dressing ingredients together in a small bowl (or pour into an empty jar and shake).
2.    Brush watermelon slices very lightly with olive oil, and sprinkle lightly with salt.
3.    Place watermelon on grill over high, direct heat. Cook for about two minutes on each side, so that you get some good grill marks.

 
4.    Plate the spinach, topped with crumbled feta and chopped nuts. Drizzle with the balsamic vinaigrette, then top with the grilled watermelon. Enjoy!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

Grilled Strawberries with Grilled Cinnamon-Sugar Tortillas

If you’re looking for an easy, delicious grilled dessert, look no further. Fresh, juicy strawberries served over sugary, cinnamony (new word), buttery, crispy tortillas, with just a hint of grilled flavor. Best of all, it takes just a few minutes to prepare and even less time to grill.

Ingredients (serves four)

4 soft-taco-sized flour tortillas
1 pint strawberries
About 3 tablespoons sugar, divided
1 tablespoon brown sugar
2 tablespoons butter or margarine, melted
Approximately 2 tablespoons cinnamon

Directions

1.    Cut the stems off the strawberries. Sprinkle them with brown sugar and about one tablespoon of granulated sugar. Let sit in the refrigerator for at least an hour, so the sugar forms a nice syrupy texture.
2.    Skewer the strawberries (and save the juices that should be left in the bottom of the bowl they’ve been sitting in).
3.    Brush both sides of each tortilla with melted butter or margarine, then sprinkle with sugar and cinnamon to taste.
4.    Grill the strawberries skewers over direct heat for about three minutes, turning once.
5.    Grill the tortillas for about one minute, turning once, so they get crispy but not charred.
6.    Serve the strawberries over the tortillas, drizzling with the remaining sugary strawberry juice.

Thought for next time, because I’ll definitely be doing this again: top with some chocolate sauce? Honey? Fresh whipped cream? Vanilla ice cream? Go crazy . . .

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

Pork Tenderloin and Red Cabbage Slaw Tacos

Looking for a pork tenderloin recipe with a little Latin flavor? Try these pork tenderloin and red cabbage tacos! They have a little heat, a little sweet, topped with some cilantro and lime juice. The slaw adds some tanginess and helps cool down the spice in the pork tenderloin.

Ingredients (serves 4)

Eight soft flour tortillas
Cooking spray
Pork tenderloin

Dry rub ingredients:

3 TBSP brown sugar
1 teaspoon ground cayenne pepper
1 TBSP salt
1 TBSP black pepper
1 TBSP garlic powder
1 TBSP smoked paprika

Red cabbage slaw ingredients:

½ head red cabbage, shredded
2 large carrots, shredded
½ cup cilantro, loosely packed
½ white vinegar
½ cup vegetable oil
½ TBSP salt
½ TBSP black pepper
2 TBSP brown sugar
1 TBSP lime juice

Pork tenderloin directions:

1.    Combine all dry rub ingredients. Rub generously over pork. Let sit at 2 hours, preferably overnight.
2.    Grill over direct heat for 15 minutes, turning once.

3.    Let meat rest for 10 minutes, then slice.

Slaw directions:

1.    In a large mixing bowl, combine shredded cabbage, carrots and cilantro.
2.    In a smaller bowl, mix all other ingredients.
3.    Add oil and vinegar mix to shredded vegetables and stir well.
4.    Refrigerate at least 30 minutes before serving.

Putting it all together:

1.    Spray both sides of tortillas lightly with cooking spray (or lightly brush with oil). Warm on grill for about one minute, turning once.

2.    Place slices of tenderloin in tortillas, then top with slaw. Enjoy!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

BBQ Beef Brisket – Smoked on the Grill

Looking for smoky, moist, tender, flavorful beef brisket on the grill? Give this recipe a shot. Remember the key – low and slow!

How to buy beef brisket: When you’re buying brisket, you have a few different options. You can get a whole brisket (or “packer cut”), which is boneless and cut from the breast section of a side of beef. Since each cow produces two whole briskets, this is a huge piece of meat. It consists of a “flat” section, and a “point” section, and you can also purchase those separately. The flat section is basically just a lean, flat cut of beef. This is what you usually see sliced when you order beef brisket. The point section is a much fattier, so it has a lot of flavor and moisture, but it also falls apart easily, so it’s usually chopped or used for burnt ends.

If you go with the whole brisket, be prepared to smoke it for a good 15 hours. That’s an awesome way to spend the day, but you probably won’t be able to find a whole brisket at your local grocery store. They probably won’t have the point section either, but it shouldn’t be too hard to find a flat cut, which is what this recipe calls for. Look to buy a flat cut that has a layer of between a quarter-inch and a half-inch. If it’s more than a half-inch, trim it a little bit. If it’s less than a quarter inch, keep looking for a better cut!

Ingredients:

One beef brisket, flat cut, 5-6 pounds
2 tablespoons olive oil
1 cup apple cider vinegar
¼ cup canola oil
¼ cup Worcestershire sauce

Dry rub ingredients:

½ cup brown sugar
¼ cup salt
¼ black pepper
¼ paprika
2 tablespoons onion salt
 2 tablespoons garlic powder
2 tablespoons chili powder

Directions:

1.    Combine all dry rub ingredients in a medium sized bowl. Set aside two tablespoons of the dry rub mix.
2.    Brush brisket with the olive oil, then coat generously with the dry rub. Refrigerate at least two hours; overnight is preferable.

 
3.    One hour before you’re ready to cook, take the brisket out of the fridge. Start soaking your wood chunks in water so they’ll be ready to go.
4.    Fill a chimney starter about halfway with charcoal and heat. Once the coals are gray, pour them onto one side of the grill, so you’re set up for indirect heat. Place a drip pan on the other side of the grill.
5.    Use a thermometer to monitor the grill temperature carefully. You want to keep the temperature between 225 degrees and 250 degrees.
6.    When the grill has reached the target temperature, place the wood chunks on top of the coals. Place the brisket, fat-side up, above the drip pan.

7.    Grill, covered, For the first two hours, add more wood chunks approximately every 30 minutes to keep the smoke going.
8.    Mix the cider vinegar, oil, Worcestershire sauce, and reserved two tablespoons of the dry rub mix together.
9.    After two hours, pour the cider vinegar mixture into a grill-safe pan. Remove the brisket carefully from the grill, and place it in the pan, like so:

 
10.     Cover immediately with foil, and continue cooking over indirect heat.
11.    Cook for about 3-4 more hours, continuing to monitor the temperature of the grill carefully. Add more charcoal as needed. Be sure to only add hot coals in order to maintain a steady temperature. TIP: I found it works best to add about 8 hot coals (heated in the chimney starter) approximately every hour.
12.    When the meat reaches an internal temperature of 200 degrees, it’s ready to go. Remove the pan from the grill, then remove the brisket from the pan and the vinegar mixture. Place on a cutting board and cover with foil.
13.    Let the brisket rest for 15-20 minutes. Then slice across the grain – this is important for breaking apart the fibers that run through the brisket. You don’t want to spend all day slowly smoking this brisket only to render it tough and hard to eat because you sliced it the wrong way.

(See that pink ring around the edge of the brisket? That's how you know the smoke has penetrated just enough to give it great smoke flavor, without adding so much smoke that the meat gets bitter.)

 
14.    Serve it with your favorite barbecue sauce – on a bun or straight up – and enjoy!

(Served here with gooey, cheesy grilled macaroni and cheese)

Try it with You Can Grill That’s Dr. Pepper Sauce, Ketchup and Molasses Sauce, or even let your worlds collide with Texas-style beef brisket and Carolina-Style Mustard Sauce!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!