Grilled Beef Brisket with Spicy Apple Slaw

Instructions

1. On a sheet pan, coat all sides of brisket with dry rub. Cover with plastic wrap and refrigerate 12–24 hours.
2. Prepare grill for medium-high direct heat. Cut two sheets of heavy-duty foil to at least twice the length of brisket; stack. Remove brisket from sheet pan and place in center of foil, fat-side up. Make a pouch by folding edges of foil up and around brisket; tent above beef and crimp edges together tightly, leaving an opening at top to add broth.
3. Pour broth through top opening and crimp to seal; place on grill. Cover grill and cook 10 minutes; reduce heat to low and cook 30 minutes more.
4. Meanwhile, in a large bowl, whisk together olive oil, apple cider vinegar, honey, cayenne pepper sauce and crushed red pepper; add apples, green onions, cilantro and corn nuts; toss to combine. Season with salt and pepper, if desired. Cover and refrigerate until ready to serve.
5. Remove brisket from grill and increase heat to high. Using tongs and a large spatula, carefully remove brisket from foil and return to grill, fat-side down; cook 5 minutes. Transfer brisket to a cutting board and let rest 10 minutes. Slice and serve topped with apple slaw.