Sweet chili sauce might be my all-time favorite condiment, and brisket is definitely in my top 3 favorite meats. So, a thought stuck me the other day, out of the blue, Hey, those two would be awesome together! And thus, this recipe was born.
Oh, and…yes, yes they are!
Burnin’ Love’s Sweet Chili Brisket
1 full packer brisket (10-12lbs), untrimmed
1 bottle of Sweet Chili Sauce
1/2 cup Kosher salt, coarse
1/2 cup black pepper, coarse grind
2 cups Calrose (sticky) rice, cooked
Mix 1 cup of sweet chili sauce (I love that it’s spelled “chilli” on the bottle!) with 1 cup of room temp water. Let rest 15-20 minutes, stirring occasionally, then strain out the solids and save the liquid (solids can be added to the glaze later, or tossed.)
While the brisket is still in plastic (if it came in plastic) inject sauce, an ounce at a time, all over the brisket (try to penetrate no further than half-way into the brisket). Refrigerate overnight.
Pre-heat your grill to high heat. Allow brisket to come to room temp (about an hour), remove from plastic, pat dry, and rub with salt and pepper. Sear brisket over direct heat, on both sides, until just beginning to char. Remove to deep sheet pan, fat-cap down. Brush generously with sweet chili sauce, flip, and repeat (you’ll roast it fat-side up for the first several hours.)
Pre-heat oven to 250.
Roast brisket, uncovered, 12-14 hours. At 7 hours, begin flipping and basting every two hours until internal temp reaches 160F in the flat end. Remove from oven, de-fat the juices, and mix 1/2 cup of de-fatted broth with 1/2 cup of chile sauce, reserving the rest of the broth.
Place the brisket fat-side down on a double layer of foil (large enough to wrap the whole brisket) pour the broth/sauce mixture over the meat (get it all covered!) and wrap the whole brisket tightly in foil. Place it back in the pan, fat side up, and return to oven. Roast to an internal temp of 190F (a couple more hours).
Remove foiled brisket from oven (and pan) and wrap in heavy towels. Place on the counter, or (better) in a cooler, and allow to rest 2 hours.
Slice brisket, against the grain, and serve over rice. Brush meat with warmed chili sauce just before serving.