Barbecue Beef Brisket

• 4 lb (2 kg) Beef Brisket Pot Roast
• 1 tsp (5 mL) Freshly ground black pepper
• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) dry mustard
• 2 tsp (10 mL) dried oregano
• 1 tsp (5 mL) dried sage
• ½ tsp (2 mL) cayenne pepper
• 5 cloves garlic, minced
• 1 piece of ginger root (1-inch/2.5 cm), minced
• ½ cup (125 mL) ketchup
• ¼ cup (50 mL) molasses
• ¼ cup (50 mL) red wine vinegar
• ¼ cup (50 mL) tomato paste

1. Pierce roast numerous times with fork. Rub with pepper. Place in 9 x 13 inch (3.5 L) glass baking pan; set aside.
2. In small saucepan, heat oil over medium heat; add mustard, oregano, sage, cayenne, garlic and ginger. Cook, stirring for 4 minutes; stir in 1 cup (250 mL) water, plus remaining ingredients. Bring to boil; reduce heat to medium-low and simmer for 15 minutes. Remove from heat; let cool. Pour over meat; cover and refrigerate for 1 to 2 days, turning meat occasionally.
3. Remove meat from marinade. Boil marinade for 5 to 10 minutes; set aside. Place drip pan under grill on one side. On side without drip pan, light burner or small pile of charcoal briquettes. Preheat barbecue to low heat 225°F (110°C). Add ½-inch (1 cm) water, beer or wine to pan. Add pre-soaked hardwood chips to coals occasionally during cooking. (For gas barbecue, seal soaked chips in foil packet and poke with holes to let smoke escape; place under grill on side with lit burner).
4. Place roast, fat-side up, on grill over pan. Close lid. Maintain constant temperature and cook, turning every 2 hours, basting with marinade occasionally, for 5 to 6 hours, until meat thermometer inserted into middle of roast reads 150°F (65°C). Remove roast to cutting board; tent with foil for 10 minutes. Cut into thin slices across the grain. Can be served on buns with remaining marinade or barbecue sauce, horseradish and grilled vegetables.

Tip: There may be a pink “smoke ring” on the meat when it’s perfectly cooked – don’t assume it’s underdone.