Smoky Southern Beef Brisket

1. Slice off top of garlic heads; wrap in foil and bake in 350°F (180°C) oven until softened, about 50 minutes. Squeeze garlic cloves into large sealable freezer bag; stir in onion, root beer, Worcestershire sauce, vinegar, sugar, honey, mustard, pepper and salt.
2. Pierce roast all over with fork; add to freezer bag; seal, squeezing out as much air as possible. Refrigerate for 24 hours, turning occasionally.
3. Transfer marinade into saucepan; add 1 cup water and boil for 3 minutes. Set aside. For 3-burner barbecue, place drip pan under grill in centre of barbecue; add 1/2 inch (1 cm) water to pan. Light remaining 2 burners and heat barbecue to low (225°F/110°C). Seal soaked hardwood chips in foil packet and poke with holes to let smoke escape; place under grill over a lit burner.
4. Place roast, fat-side up, on grill over drip pan. Maintaining constant temperature, close lid and cook, turning every 2 hours and basting with marinade, for 5 hours.
5. Remove roast to cutting board; let stand. Meanwhile, boil remaining marinade until thickened and onions are softened, about 20 minutes. Serve with thin slices of warm brisket.

Barbecue Beef Brisket 

Technically, you should use a pit or home smoker to smoke beef brisket (sometimes for up to 18 hours), but it can be smoked indirectly as in this recipe, using a covered charcoal or gas grill.

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Barbecued Roast Beef with Chow-Chow Relish

Even in a heat wave, you can enjoy roast beef and still keep your cool! For a super-simple backyard party barbecue-roasting is a great way to kick back and just enjoy the fun — once the roast is on the grill, it just cooks unattended!

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Lime-Chipotle Rotisserie Roast

Take a trip south of the border with the flavours of lime and smoked chipotles. Serve cooked roast thinly sliced with chopped fresh coriander, tortillas, salsa and guacamole. If you don’t have a rotisserie, cook by indirect heat.

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