The Quick Method Max’s Grilled Brisket

1With his busy schedule and role as a father, Max doesn't have time to tend to a brisket all day. So, he developed his own technique, grilling brisket on any kind of barbecue in a jiffy. The result: crispy texture on the outside, tender on the inside, halfway between a traditional brisket, bacon and jerky. Check out the recipe.

2Slice the brisket crosswise as thinly as possible (about 1 cm or less). Use a very sharp knife to achieve this. Unlike the previous method, it is not necessary to remove the fatty parts of the meat.

3Place the slices flat, without overlapping them, in a large freezer bag and put in the freezer for at least 8 hours. A single brisket sliced ​​like this and frozen can provide several meals during the summer.

4Defrost by placing the bag in water for a few minutes.

5When the brisket slices are thawed but still cold, generously season one side with your choice of spice blend.

6Preheat the BBQ to 400°F.

7Place the slices, spiced side down on the grill for direct cooking.

8Generously cover the other side of the slices with spices.

9Cook for 2 to 3 minutes on each side.

10Transfer meat to indirect heat at about 275°F for 10 to 15 minutes.

11Serve the meat cut into small pieces, hot or cold.

12Not being able to cook his meat for a long time, Max still managed to tenderize his meat with two tricks. He slices it to break down the fibers and then freezes it. As it freezes, the liquid in it expands and helps break down the flesh.

13Freeze before cooking