Chutney Glazed Brisket

Prep Time: 20 minutes

Cook Time: 5 hours

This unique recipe mixes a variety of spices, flavors and ingredients for a tasty brisket cooked low and slow. A pepper rub kick-starts the spiciness; as the brisket cooks, the delicious glaze brings mango, apple cider vinegar and other ingredients together for a colorful, tempting brisket.


Chutney Glazed Brisket

  • 1 ½ cups mango chutney
  • 1 cup apple cider vinegar
  • 1 cup tomato sauce
  • ½ cup ketchup
  • ½ cup firmly packed brown sugar
  • 1 tbsp. Worcestershire sauce
  • 1 (6-pound) beef brisket
  • 2 cups white vinegar
  • ¾ cup Tricolor Pepper Rub (See Below)
  • 2 cups Beer Mop (See Below)

Tricolor Pepper Rub

    2 tbsp. freshly ground tri-colored peppercorns (black, white, and pink)
  • 2 tbsp. sweet paprika
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 2 tbsp. kosher salt
  • 2 tbsp. dried oregano
  • 1 tbsp. chili powder
  • 1 tsp. celery seed
  • 2 tbsp. light brown sugar

Beer Mop

  • 1 cup white vinegar
  • 1 cup beer
  • ½ cup sliced red onion
  • 2 cloves garlic, minced
  • 1 tbsp. kosher salt


Chuntey Glazed Brisket

Set the EGG for direct cooking at 225ºF (107ºC.)

Mix the chutney, apple cider vinegar, tomato sauce, ketchup, brown sugar, and Worcestershire sauce in a medium bowl, until all the ingredients are combined, and set aside. Place the brisket in a large bowl, pour the white vinegar over the brisket, and let the brisket sit for 5 minutes. Transfer the brisket to a rimmed sheet pan and season all over with the pepper rub.

Place the brisket on the grid and close the lid of the EGG. Cook for 30 minutes, mopping with the beer mop at 15 minutes. Turn the brisket over and close the lid of the EGG. Mopping every 15 minutes, cook for another 30 minutes, or until the brisket is brown. Transfer the brisket to a rimmed sheet pan lined with aluminum foil.

Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the ConvEGGtor.

Pour the chutney mixture over the brisket, wrap with the foil, and seal tightly. Place the brisket on the cooking grid and close the lid of the EGG. Continue to cook for 4 hours, or until the brisket is very tender. Transfer the brisket to a rimmed sheet pan and let rest for 10 minutes, still in the foil.

Remove the foil, slice the brisket against the grain, and place on a platter. Serve immediately.

Tricolor Pepper Rub

Peppercorns come from berries that grow in clusters on vines. The berries are dried and sold either whole or ground. The most common and recognized peppercorns are black; however, tri-colored peppercorns, which can be found in the spice section of most grocery stores, are used in this rub. If these are not available, substitute black peppercorns.

Place all the ingredients in a small bowl. Using a wooden spoon, stir to blend well. Store in an airtight container. Makes ¾ cup.

Beer Mop

Get creative with this mop recipe. Lager (light beer) is used here, but for a more pronounced flavor try using a more robust beer. Change the flavor by substituting a more exotic, flavored vinegar for the white vinegar. This mop does great things for Chutney-Glazed Beef Brisket.

Using a whisk, combine all the ingredients in a small bowl. If not using immediately, store in an airtight container in the refrigerator for up to 1 week. Makes 2 cups

Note: To keep a portion of the mop for more than one use when, if intending to brush it on raw meat, be sure to transfer what is not needed to another container so as not to risk contaminating the entire supply.

Recipe from Big Green Egg.

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