Charbroiled Beef Brisket With Crispy Potatoes

---

Charbroiled beef brisket is one of my favorite “for us guys meals.” If you’re looking for a mouth-watering, brisket delight made with good ole crispy potatoes, this recipe is for you. In other words, it’s a guy thing.

---

(This post may contain affiliate links. See my Full Disclosure for further details.)

Most days, I get hit with real-life stuff (like everybody else) and have to cook a meal. And, like most guys, I want something meaty-juicy-quick and filling. This charbroiled beef brisket fits the bill. I fire up the egg—no dad should be without one—let the oak charcoal heat to a nice, smokey glow, and throw on a thick slab of brisket. Oh, but first, I slather it with a really complicated rub. Well … no, not really.

I prepare the brisket by coating it top and bottom with my favorite mustard. You can use any kind you like—yellow, brown, red and spicy, old-fashioned, whatever. It’s all good. Actually, I most often slather on plain ole yellow mustard. The kind we always ate when we were kids. Remember potato-chip sandwiches? Yep. With mayo.

Anyway, install a nice coat of your favorite mustard and then cake on a good quality rub. Again, whatever you like. Put the brisket on the grill fat side up for a few minutes to brown and glaze, then fat side down briefly. Be sure to turn it back to fat side up to finish cooking. That way the wonder-juices we guys can’t get enough of, flow into the brisket as it cooks. After browning, choke the air down so the charbroiled brisket cooks slow.

I like to use a remote meat thermometer to make sure I get the inside exactly the way I like it—red. I leave Shelly’s on a little longer so it’s just pink. But my boys and me (I know, “I,” but who cares?) like it undercooked in the center. It tastes great. It’s packed with nutrients. It’s bloody. It’s manly.

Believe me, once you try this, you’ll be craving it weekly. I put the leftovers on eggs in the morning.

Next, get the potatoes going.

Preheat your oven to 350. Coat a stone pan with avocado oil. Don’t skimp. Thick-slice your favorite organic potatoes—Be they white, sweet or both. If you’ve been chainsawing trees and chopping wood like men do, get out a second stone pan.

Place the potatoes on the pan, slather again with avocado oil, and brush the oil over all the potatoes. Salt liberally with sea salt (don’t use regular table salt. It’s tainted with chemicals used in the refining process) and pepper to taste. A mouth-watering addition you can add-in is mushrooms and unions. Yep. Slice em up and toss em on the pan too. Just make sure the potatoes and everything else is just one layer thick for browning purposes.

Slide em in the oven and wait. How long? I don’t know. Till they look right. Hey. It’s me. We guys just do it.

Fix a plate with a nice thick chunk (no, we don’t slice brisket), add on an organic toss salad covered in olive oil (be sure it’s really pure, organic virgin stuff) and balsamic vinegar. Poor a glass of organic red wine—dry, of course. And you’re set. Enjoy.

Have thirds—Frederick

Handy stuff you’ll want to make this recipe: