BBQ Sauce of your choice – ours is kind of secret… made of butter, ketchup, vinegar, Worcestershire sauce, mustard, sugar, salt pepper, and chipotle peppers
Prep the Brisket
Start with a brisket in the 5-pound range, which is just the right size to fit on the grill. Trim the brisket so as to leave a ¼-inch cap of fat. (Any less and the brisket will dry out; any more, and the fat will prevent the rub from seasoning the meat.)Rinse the brisket under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl and stir to mix. Rub onto the brisket on all sides. If you have time, wrap the brisket in plastic wrap and let it cure in the refrigerator for at least 4 hours or as long as overnight. Smoking the brisket right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat.
Prep the Grill
David has a Weber Performer I gave him for Christmas a few years ago. It is a kettle-type grill, so he uses an indirect heat technique with a drip pan with water directly underneath the meat to stabilize the temperature.Soak a few handfuls mesquite wood chunks for about 30 minutes in warm water before placing on the coals.Preheat the grill to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full.)
Smoking the brisket
When the coals are ready to cook, place the brisket on the hot grate over the drip pan, fat side up, toss a hand full of the soaked wood chunks and some dry wood chunks onto the coals and cover the grill.David likes to use a combination of dry and wet wood chunks, alternating between the two. The dry gives a quick intense smoke and brings the heat up. The wet wood chunks provide a lower, slower smoke and bring the heat down. Heat adjustments can be made using this technique.Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a digital BBQ thermometer.You will need to add fresh coals and more wood chunks to each side of the grill every hour for at least the first 4 hours.
Low and slow
Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. Resist the temptation to open the lid unless you need to add more charcoal or soaked wood chips to maintain temperature and smoke.
Never mind the Stall
When the internal temperature of the brisket reaches about 165 degrees F, the surface evaporation of the brisket causes the meat’s internal temperature to plateau. Pit Masters call this “the stall.” Don’t panic. Just wait out the stall.
Test for doneness
Smoke the brisket until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 5 hours; monitor the meat thermometer to check for doneness.The ideal temperature of a properly smoked brisket is 190 degrees F. The internal temperature of the brisket can increase by 10 degrees even after it’s been removed from the grill, so keep that in mind. If the internal temperature is 190 degrees F when you take it off the grill, it may rise to an optimal 200 degrees F, perfect! Any hotter than that and could overcook your brisket, which results in dry, chewy meat, no thank you!
Take the brisket off the grill and wrap it in foil for at least 1 hour. Holding helps tenderize by allowing some carryover cooking which helps melt tough connective tissue. The foil captures the natural au jus for use in a sauce, and holding allows the surface parts that have dried out during cooking to absorb some of the juices.
Slicing the Brisket
Slicing is a bit of a challenge because there are two muscles and the grain flows in different directions. Brisket is easier to chew if you cut it across to the grain. Cut with the grain and it can be stringy and chewy.Don't slice until the last possible minute. Brisket dries out quickly once it is cut. When you are ready, Turn the meat fat side up so the juices will run onto the meat as you slice.Start slicing the flat, cutting across the grain so the meat will fall apart in your mouth about ¼-inch thick, about the thickness of a pencil. Cut off the flat where the point meats it and then they rotate it so the cut is on the side and they slice through the point and flat from the side.
This is smoked beef brisket. To some people, it's not barbecue unless it has a sweet red sauce on it. Sorry folks, we celebrate great brisket by not messing with it while it is on the grill. If your brisket is cut right, then you slice it and serve it naked!!
Perfectly cooked meat should be moist and juicy. You can serve it simply sliced on a plate or as a sandwich. If you wish, drizzle some sauce and serve slices of flat fanned out like a deck of cards surrounded by chunks of burnt ends from the point.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!