BBQ Beef Brisket recipe - traditional Low & Slow method
Low & Slow is the only way to go with this smoked beef brisket recipe.
The brisket is the cut of meat from the lower chest portion of the beef and has a large amount of muscles and connective tissues that help support the animal when it's standing.
As this brisket recipe cooks low and slow the collagen fibres that form these connective tissues eventually break down and convert to gelatin resulting in a very tender piece of meat.
Plan on a 6 to 8 hour cooking time and internal temperature of 190F for best results.
Normally this internal temperature would be considered beyond well done. To prevent the meat from drying out a fat-cap is left attached to the brisket which keeps it moist.
Ask your butcher for a 5 to 6 pound brisket and season it overnight with the All American BBQ Dry Rub recipe.
For any beef brisket recipe you'll need a meat thermometer so you know when it reaches 190F and a disposable aluminum pan large enough to hold the meat.
I recommend smoking this brisket recipe using soaked Hickory chips - either directly on the coals or if you're using a gas grill, a smoker box or these foil smoking pouches.
Mop every hour with the beer-vinegar sauce described below and if charcoal grilling you may need to add more charcoal every hour as well, depending on your equipment.
Done properly this recipe will result in the most tender, flavorful and juicy piece of beef you have ever tasted.
Home › Grilled Beef Recipes › Brisket Recipe
Serves: 8 - 10
Prep time: 10 minutes Cook time: 6 - 8 hours or internal temp 190F
Indirect Heat: 220F - 250F
Note: for best results let marinate overnight in the dry rub.
What you'll need:
For the Beer-Vinegar Mop recipe:
Step 1:
Rub all sides of the beef brisket with the 1/2 cup All American BBQ Dry Rub recipe.
Place in a large glass dish, cover with plastic wrap and refrigerate overnight (or at least 4 hours if you can't do overnight).
Step 2:
Bring all the ingredients for the Beer-Vinegar Mop to a gentle boil and then reduce the heat and set aside. Ensure all ingredients are completely dissolved and blended well.
Prepare your charcoal or gas grill for indirect cooking.
Insert a remote thermometer temperature probe into the thickest part of the brisket. If you don't have one of these use a regular oven proof meat thermometer. If you don't have one of these then you'll need to check the internal temperature with an instant read thermometer.
Place the brisket with the fattiest side up into the disposable aluminum pan uncovered.
Ignite your grill and bring up to 500F. Either place 1 cup soaked hickory chips on the hot coals or if using gas put the chips in a smoking box or foil pouch.
When the chips are smoking well, place the brisket in the pan on the grill and reduce the heat to 220F - 250F and close the lid.
Step 3:
Every hour check the charcoal, add more if necessary.
Every hour for the first 4 hours mop the brisket recipe with some of the Beer-Vinegar mixture.
When the internal temperature of the brisket reaches 170F then you need to cover the brisket in the pan with heavy aluminum foil.
Continue cooking until the internal temperature reaches 190F.
Step 4:
Remove the brisket from the grill when the internal temperature reaches 190F.
Keep the brisket covered for 1 hour.
Pour the juices from the pan into a saucepan and bring to a boil and reduce the heat.
Slice the brisket in 1/4" slices across the grain and serve with reserved juices from the pan.
Enjoy!
| You may also like these BBQ recipes... | ||
|---|---|---|
 |
 |
 |
| Grilled Prime Rib Roast | Grilling Prime Rib Steak | Rotisserie Cooking Sirloin Roasts |
Home › Grilled Beef Recipes › Brisket Recipe
Home | Privacy Policy | Terms & Conditions | Disclosure | Contact Me
Copyright © Ian Bowen
All Rights Reserved.
Comments
Join the Conversation