Barbecue Brisket

Barbecue Brisket

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Here is an awesome recipe for barbecue beef brisket. This recipe produces some of the most tender beef brisket that I’ve ever had. Try this recipe on May 28th for National Brisket Day!

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Chicago, IL

Time needed

1 hour preparation + 8 hour cooking

Serving Size / Yield

10-12 servings

Ingredients

  • 6 C Hickory Chips/Chunks, soaked in cold water for one hour (covered)
  • 1 5-6-lb Beef Brisket, with fat layer ¼-inch thick
  • 1 tbs Kosher Salt
  • 1 tbs Chili Powder
  • 2 tsp Sugar
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Ground Cumin

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Directions

Begin this recipe for barbecue brisket by rinsing off your meat under cold water. Blot dry with paper towels and set aside while you make your rub. Mix together the salt, chili powder, sugar, pepper, and cumin in a bowl. Once well combined, rub on all sides of your brisket. Wrap with plastic wrap and refrigerate for at least four hours and up to eight before cooking.

Next, set up your charcoal grill. You will be grilling the meat over indirect heat and no drip pan is necessary. Continue by tossing about one and a half cups of your soaked wood chips on the coals, about ¾ cup per side. Set your brisket with the fat cap up in an aluminum foil pan. Set in the center of the grate, away from the heat. Cover the grill and let smoke for about six hours or until tender enough to shred with your fingers.

Be sure to check on your brisket periodically and brush with the juices from the pan. Note that you will also need to add fresh coals and wood chips to each side of the grill about once per hour.

Once your brisket is cooked through and tender, remove the foil pan and let the brisket rest on the grill for an additional 15 minutes. Remove the brisket and slice across the grain to serve.


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