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Barbequed Brisket
This recipe comes out so tender, you pretty much need a spoon to serve.
Barbeque
is a technique well worth learning. I have a few tips after working with
various recipes for years. I've listed them at the end of the recipe.
What you need
- 4 lb +/- untrimmed Beef Brisket
- Dry Rub No. 3
- Oak wood for smoking
How to make it
- Remove brisket from packaging, pat dry with paper towels and place
onto a large sheet of heavy-duty aluminum foil
- Pour about 1/3 cup dry rub over the brisket and massage into the meat
with your hands, making sure to cover the sides and ends as well
- Carefully turn the brisket over and repeat on the other side
- At this point you can let the brisket sit at room temperature until your
smoker is
ready, or refrigerate overnight.
- If brisket has been refrigerated, bring to room temperature (remove
from fridge and unwrap about 1
hour before placing on the grill)
- Prepare the smoker bringing it to about 200 degrees. Soak smoking wood.
- When smoker is ready, add smoking wood to cooker and place grill rack in position
- Place brisket on grill, fat side up
- Cook at 200 degrees for 3 hours
- Place brisket on a large sheet of heavy-duty aluminum foil, wrap
tightly and cook for an
additional 2 hours
- Cook for about 1 1/2 - 2 hours
- When the steak is nearly cooked, place reserved marinade into a small saucepan and bring to a boil
- Reduce heat slightly and cook until the marinade is slightly reduced
- Remove the steak from the grill and let stand about 5 minutes. Carve very thinly against the grain and serve with the sauce
TIPS:
- Just before removing the brisket, turn your oven to warm
- Remove brisket from smoker and place inside the oven. TURN OVEN OFF
- Leave brisket fully wrapped in oven for 1 hour
Slice across the grain. We use our agave sweetened house bbq sauce, but another excellent choice would be Chimichurri sauce.
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