Recipe For BBQ Brisket

Recipe For BBQ Brisket

Flavor: 4 Out Of 5

Alternative Names: Brisket Flat, First Cut, Flat Cut, Brisket Point, Second Cut

The beef brisket is a cheap cut that weighs about 12-14 lbs. which most meat shops usually cut into two.

The brisket actually consists of two muscles, the larger leaner flat weighs about 7-8 lbs and the second is a smaller, fattier cut weighing about 4-5lbs.

The brisket is a tough piece of meat but has great flavor. Grilling a t-bone steak to medium-rare will give you a juicy tender steak.

But because of connective tissue called collagen found throughout the brisket it needs to reach temperatures of 210-220 degrees to be tender.

In order not to burn or char a brisket it needs to be cooked low and slow. A whole brisket is quite large and in order to reach the proper temperature without burning it would take the best brisket recipe 10-12 hours on the barbecue. For most people 10-12 hours is just too long for a smoked beef brisket recipe.

Try this method of 2 hours on the barbecue, long enough to create a nice crust and smoky flavor and then transport to the oven wrapped in tin-foil for another 3 hours.

The brisket will be tender and will taste as good as any of those barbecued brisket recipes on the barbecue 10-12 hours but don’t let any pit master hear this.

Cooking Instructions
Gas Grill

Recipe For BBQ Brisket

1. Heavily sprinkle on all sides of the meat with a brisket dry rub. Place the brisket in a plastic wrap or large plastic container and refrigerate 2-3 hours or longer for a more potent flavor.

2. About 60 minutes before cooking the brisket remove from the refrigerator, unwrap to bring it to room temperature.

This next step is optional, to add a southern smoky flavor soak 2-3 cups of your favorite wood chips covered in cold water about 15 minutes, drain and place in a metal wood chip box which can be found where most grills are sold.

You can also use rectangular disposable foil tray for the wood chips or make your own out of aluminum foil. Take a piece of aluminum foil 15-20 inches long, fold both longs sides up about 1 inch and repeat on both short ends creating a tray to hold the wood chips.

Cover container tightly with foil and use a fork to make about 5-6 holes to allow the smoke to escape

3. Place tray with wood chips on the grill and turn on all burners to high. Close lid and preheat 15-20 minutes until the wood chips are heavily smoking. If not using wood chips just preheat grill for 15 minutes on high.

4. Turn the burners down to medium on half the grill. Turn the burners off on the other half of the grill. Scrape the grill clean with a wire brush, place the woods chips over the heated half of the grill and place the brisket fat side up over the cool part of the grill and close the lid.

Try to keep the temperature about 275 degrees, adjust the heated burner as necessary. Cook for 2 hours with lid down without opening the lid.

5. Preheat the oven to 300 degrees and position rack to middle position. Remove the brisket from the grill and wrap and seal the brisket completely in aluminum foil. Place the foil wrapped brisket on a baking sheet and oven cook 3-3½ hours. 6. Remove the brisket carefully form the oven and unfold one end to let the steam escape and rest for 20-30 minutes. Unwrap the brisket and thinly slice across the grain and serve this recipe for bbq brisket with your favorite barbecue sauce. If a whole brisket is too big and you only have a 5-6 pound brisket, cut the barbecuing time to 1½ hours and the oven time to 2 hours.

Charcoal Grill

Recipe For BBQ Brisket

1. Heavily sprinkle on all sides of the meat with a brisket dry rub. Place the brisket in a plastic wrap or large plastic container and refrigerate 2-3 hours or longer for a more potent flavor.

2. About 60 minutes before cooking the brisket remove from the refrigerator, unwrap to bring it to room temperature.

This next step is optional, to add a smoky flavor soak wood chunks covered in cold water for 1 hour and drain or soak wood chips 15 minutes and drain, place in an aluminum or tinfoil container. Cover container tightly with foil and use a fork to make about 5-6 holes to allow the smoke to escape.

3. Meanwhile, light a fire filling about halfway with charcoal briquettes and allow to burn until covered with a thin layer of gray ash. Move coals to one side of the grill, piling 2-3 briquettes high. Open bottom vents completely and place wood chunks or the containers with wood chips on top of the charcoal.

4. Open grill lid vents completely and cover, turning the lid so that the vents are opposite the wood chunks or chips to draw smoke through the grill. Let the grill heat for 5 minutes and clean with a wire brush.

5. Place the brisket fat side up over the cool part of the grill and close the lid. Cook for 2 hours with lid down without opening the lid.

6. Preheat the oven to 300 degrees and position rack to middle position. Remove the brisket from the grill and wrap and seal the brisket completely in aluminum foil. Place the foil wrapped brisket on a baking sheet and oven cook 3-3½ hours.

7. Remove the brisket carefully form the oven and unfold one end to let the steam escape and rest for 20-30 minutes. Unwrap the brisket and thinly slice across the grain and serve this recipe for bbq brisket with your favorite barbecue sauce.

If a whole brisket is too big and you only have a 5-6 pound brisket, cut the barbecuing time to 1½ hours and the oven time to 2 hours.

 

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US To Metric System Chart

Oven Temperatures

Fahrenheit (°F) Celsius (°C)

125° 52°

150° 66°

175° 80°

200° 93°

225° 107°

250° 121°

275° 135°

300° 149°

325° 163°

350° 177°

375° 190°

400° 205°

425° 218°

450° 232°

475° 246°

500° 260°