One 4-1/2 to 5 pound flat brisket, fat trimmed to ¼-inch
1 tablespoon kosher salt (about ¾ tsp per pound)
2 teaspoons ground black pepper
1-1/2 teaspoons granulated garlic
2 yellow onions, sliced
1 rib celery, cut into chopped
3 bay leaves
2 teaspoons whole allspice
2 teaspoons fennel seeds, divided
12 sprigs fresh thyme
Grated zest from 1 orange
1½ cups beef broth
¼ cup pomegranate molasses
2 tablespoons cold butter, cut into 4 pieces
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For the Holiday Gremolata:
¾ cup pomegranate seeds
⅓ cup finely chopped parsley
Grated zest from 1 orange
1 clove garlic, minced
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Extras:
Foil roasting pan
Instructions
Set up grill for two-zones: direct heat set to high and indirect cooking. Preheat the grill and brush and oil grates before cooking.
Season brisket with salt pepper, and granulated garlic. Place onions, celery, half of the thyme, bay leaves, allspice, and half of the fennel seeds in the foil roasting pan. Stir together the broth and the pomegranate molasses, pour into the pan, and set the pan on the indirect side of the grill.
Sear the brisket on both sides until well browned with bits of char.
Transfer the brisket to the foil pan and place over the onions. Sprinkle the brisket with the orange zest, remaining fennel seeds and thyme.
If you have a digital oven thermometer, insert it in the meat now; cover pan with aluminum foil and close the grill cover. Reduce the heat to stabilize the grill at 325°F to 350°F. Continue cooking the brisket for 2 to 3 hours or until the internal temperature of the meat reaches 190°F to 195°F.
[If you want to serve the same day, rest the brisket, covered, for about an hour; then slice and serve according to the end of the recipe. Honestly, the brisket will be so much better the next day…]
Lift the brisket out of the pan and wrap in foil. Cool it to room temperature, then refrigerate it overnight. Strain the broth from the pan and discard the vegetables. Cover and refrigerate the strained broth, you should have about 4 cups.
To serve: Preheat oven to 45o°F. Remove brisket from the refrigerator and unwrap the foil and place brisket in a small roasting pan or baking dish just large enough to hold the brisket.
Skim the congealed fat from the broth and pour into a medium saucepan. Bring to a boil and reduce by half. Turn down heat to just a simmer and whisk in the cold butter one piece at a time until melted; remove from heat. Spoon a little of the sauce over the brisket and place in preheated oven and roast until the the top of the crisps, spoon a small amount of sauce over the brisket every 5 minutes until the internal temperature hits 160°F; about 30 minutes .
Remove brisket from oven and thinly slice across the grain of the meat. Transfer to a serving platter and ladle over a bit of the heated broth. Sprinkle the brisket with some of the gremolata for presentation. Serve with remaining heated sauce and holiday gremolata on the side.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/pomegranate-glazed-brisket-with-holiday-gremolata/