- Servings: 10-12
|3-4 lb||Fresh Beef Brisket|
|3 Tbsp||Extra Virgin Olive Oil|
|¼ cup||Favorite Cajun Spiced Rub|
|10||Garlic Cloves, peeled and coarsely chopped, divided|
|1½ cups||Fresh Pineapple, cubed, (may use canned pineapple tidbits)|
|2||Large (navel) Oranges, peeled, sectioned and diced|
|2 cups||Honey Bbq Sauce|
|½ cup||Pineapple Juice|
Sprinkle beef with olive oil, coating all sides. Rub Cajun spice over brisket. Place in a large plastic container or ziptop bag. Add HALF of the chopped garlic cloves. Seal tightly and refrigerate for 24 hours.
Grease a large grill rack and heat grill on moderately high heat. Sear brisket on grill until browned well, at least 6-8 minutes on each side.
Preheat oven to 375 degrees. Line a 10x15x2" baking pan with foil; spray foil with nonstick cooking spray. Spread remaining garlic, the pineapple and oranges evenly in pan. Place brisket on top of fruit.
In a medium bowl, combine BBQ sauce and pineapple juice. Pour over brisket. Cover pan with more foil, sealing all corners tightly. Bake in center of oven for 2 hours or until tender. Shake baking pan gently from side to side a few times during cooking time. Remove from oven and remove foil. Skim off excess fat.
Transfer brisket to cutting board. Carve brisket diagonally into thin slices. Place on serving platter. Pour cooking sauce in blender and puree, then strain. Serve sauce over sliced brisket or use as a dip for brisket slices.
This BBQ is great served with coleslaw or with marinated red onions and thinly sliced cucumbers.