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Tuesday, August 13, 2013

Barbecued Brisket

I so enjoyed smoking ribs a few weeks ago that I have wanted to try my hand at other barbeque recipes. So yesterday I tried this out. I am mostly happy with the results. My butcher shop trims their meats so well that my brisket didn't have the fat cap that is called for. Mine may not be as moist as it would have been with more fat. It did have a wonderful smoky flavor that I have rarely enjoyed even in a barbecue joint that wood-smokes their offerings.


Barbecued Brisket

This recipe starts on the grill and finishes in the oven so the cooking temperature can be controlled as the brisket finishes.

Serves 8-10

1 13X9 inch disposable aluminum roasting pan, or a designated barbecue pan
2 c wood chips

1 (5-6 pound) beef brisket, flat cut, fat trimmed to 1/4 inch

For the rub:

1 1/2 T paprika
1 1/2 T packed brown sugar
1 T chili powder
1 T ground black pepper
2 teas salt
1 teas granulated garlic
1 teas onion powder

For the sauce:

1 c ketchup
1 c water
3 T molasses
1 T hot sauce, or less if you are heat averse

Combine the ingredients of the rub in a small bowl. With a sharp knife, cut a 1/2-inch crosshatch pattern through the brisket fat cap about 1/4 inch deep. Rub the brisket with the spice mixture. Wrap it in plastic wrap and return it to the refrigerator for at least 6 hours or up to 24 (the longer the better). Just before grilling soak the wood chips in water for 15 minutes, then drain. Using a large piece of heavy-duty foil, make a packet for the drained wood chips and cut several inch-long vent holes in the top.

Remove the brisket from the refrigerator and pat it dry. It is not necessary to remove the rub. Transfer the brisket to the disposable pan. 

For a charcoal grill:

Open the bottom vents halfway. Light a large chimney starter filled with charcoal briquettes (6 quarts or totally full). When the top coals are partially covered with gray ashes, pour the charcoal on one side of the grate and set the foil packet on the coals. Cover the grill with vent holes open halfway and let heat for 5 minutes until the wood chips are smoking.  Put the cooking grate in place and set the pan with the brisket on the side where there are no coals.  Cover grill with the vent holes over the brisket, and cook for 2 hours.

For a gas grill:

Place the wood chip packet over the primary burner. Cover and heat the grill for 15 minutes, all burners on high. The wood chips should be smoking. Turn off all but the primary burner and place the brisket in the pan over the cooler parts of the grill. Cook for 2 hours.

In the meantime mix the sauce and set aside.

Preheat your oven to 300F so it will be ready when grill-cooking is done. Pour the sauce mixture over the brisket. Cover the pan tightly with foil and transfer to the oven. Cook until the brisket registers 195F, 2 to 3 hours. Turn off the heat and let the brisket rest in the oven for 1 hour. You may serve at this point or let it cool and set in the refrigerator for an additional rest of up to 24 hours.

After the hour rest, remove the sauce from the aluminum pan and place in a saucepan. Skim some of the fat off the surface. Set the sauce on a burner at medium high heat and bring to a boil. Allow it to cook rapidly, stirring frequently, until the sauce has thickened to your preference. 

Slice the brisket in 1/4 inch slices against the grain. Serve with sauce.


  1. Replies
    1. You'll have to try it some weekend. It is a bit too long to cook on a week night!