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Better Than Sex Brisket Recipe

brisket recipe, Adam Perry Lang Brisket Recipe, Chris Lilly Brisket recipe, Beef Brisket recipe, Brisket on the Weber Smokey Mountain, Brisket on the Big Green Egg, How to Smoke a Brisket, Brisket Recipe

I named this “Better Than Sex Brisket” because I’ve never seen my husband go back for “fourths” for anything, ever, until I made this brisket. A “fourth” means he went back 4 times for more!

I did not grow up eating Brisket. I’m from North Carolina and BBQ was pork- period! But, since the inception of “grillgrrrl” I’ve come to learn more and more about all types of BBQ and low and slow. To a Texan, Brisket is BBQ. And you don’t mess with Texas (or so they say!)

Low and Slow on the WSM.

Low and Slow on the WSM.

Anyway, I digress. The point of this post and recipe is that Brisket is the bomb. I made Brisket on my BGE over a year ago for the first time and Scott has been asking me about making it again ever since. Brisket is an aphrodisiac for my husband, hence the title of this post!

This past weekend we went to visit my parents in Myrtle Beach and we smoked a Brisket together as a family. Now if that isn’t some good family bonding then I don’t know what is! This time we did it on the Weber Smokey Mountain (a water smoker) and it turned out equally great.

pork butt on the WSM

We also put on a pork butt at the same time. Dinner time was a huge feast!

I consulted 2 of my favorite chefs in “Que”: Chris Lilly and Adam Perry Lang, for cooking direction (both times). Let me tell you- a combination of their techniques and recipes and YOU CAN”T GO WRONG. It’s a recipe/technique hybrid of two of the smartest and “winningest” guys in BBQ – need I say more?!

Serves 4-6 with leftovers

Ingredients:

  • 4 lb Brisket “point”
  • 1 part hickory, 2 parts apple (??)
  • smoker or a grill set for indirect heat

Rub- part 1

  • 2 tbsp beef base
  • 2 tbsp garlic salt
  • 2 tbsp fresh ground pepper (I used smoked black pepper)
  • 2 tbsp chile powder
  • 1 tbsp light brown sugar
  • 1 tbsp smoked paprika

Wrap Sauce – part 2- The “Texas Crutch”

  • 2 tbsp light brown sugar (I used bourbon barrel smoked brown sugar)
  • 2 tbsp chopped shallots
  • 2 tbsp apple juice OR 2tbsp sweet tea (funny story here)

Glaze:

  • 3/4 cup of your favorite BBQ sauce
  • 2 tbsp light brown sugar
  • 1 tbsp apple cider vinegar

Directions:

Meat: removed fat cap/very fatty areas and score the meat on both sides so it can absorb more rub.

Rub the beef base into the brisket on all sides. Combine the rub ingredients and generously “rub” into the meat. Cover and refrigerate over night.

Prepare your smoker to 225 degrees. If using a grill, you will need to prepare for indirect heat by creating a direct/indirect zone.

I used a combination of apple wood and hickory- 1 part hickory and 2 parts apple. Once your grill is at temp, add the wood.

Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees. Next, you are going to do the “Texas Crutch”- or wrap it in foil. Roll out a bunch of foil and double it up so that you can fold the brisket into a foil “packet”. Remove the brisket, put it on the foil and pour on the wrap liquid. Seal up the foil packet and put it back on the grill. Let the brisket steam in the packet for another 2 hours.


Cook the brisket in the foil for 2 hours, OR, once the internal temp has 190 degrees. I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature.

Remove the brisket/foil and put the brisket back on the smoker/grill. Add the glaze and let the meat continue to cook for 30 minutes to absorb the sauce and get a nice glaze.

Once you pull the brisket off, “tent” it in foil for 30 minutes. Slice against the

grain in 1/4” slices.

Experience Brisket Ecstasy. If you try this recipe and technique- please let me know what you think!

Typing up this post is making me super hungry!

Typing up this post is making me super hungry!

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69 Responses to Better Than Sex Brisket Recipe

  1. Brian Meagher January 19, 2013 at 6:14 pm #

    Smoking a brisket is a lot of work, but well worth it. And honestly, I don’t know why people are afraid to try it… I find the process just as easy as a pork butt (with only a few extra steps).

    Glad your brisket had a happy ending!

  2. stig pedersen January 20, 2013 at 8:33 am #

    As a honorary member of The Danish National BBQ Team, you really nailed that Brisket, Robyn.

    It really looks awesome…

    Maybe someday i will be the guest blogger at your blog ? if i shape up and get better at this BBQ stuff ???

    Greetings from Denmark, to you – your father and your husband!

    All the best, and see you in May

    //Stig

  3. Kevin January 20, 2013 at 10:56 am #

    Very interesting recipe! I have never glazed brisket, but will absolutely try. I am also intrigued by your 190 interenal temp, as I’ve found I need 195-200 to get that perfect tenderness in brisket. I’ll try this soon and keep you posted on my results – thanks!

  4. Robyn January 20, 2013 at 7:58 pm #

    Stig- I’m glad you approve. It’s quite an honor coming from you! And I would love to have you contribute to the blog anytime!

  5. Robyn January 20, 2013 at 7:59 pm #

    HI Brian- I agree! Actually, anything low and slow will take a while so this is no different. No more difficult that smoking a pork butt in my opinion.

  6. JAC's Tailgaters January 21, 2013 at 3:34 pm #

    I am with you Brian and Robyn smiking Brisket is really no different than smoking a boston butt. Just keep it low and slow, Thanks Robyn for the recipe it looks awesome.
    Tracy

  7. Neil January 21, 2013 at 5:47 pm #

    Robyn – I’m not so sure about the name, but it certainly looks and sounds fantastic. Like Kevin, I have never glazed a brisket before but I’m going to give it a try next time I smoke one!

    ***NEIL***

  8. Robyn January 21, 2013 at 11:25 pm #

    The Glaze was an APL recommendation. You guys will dig it!

  9. Patio Daddio January 23, 2013 at 5:15 pm #

    Nice lookin’ brisket, grrrlie! Good on ya.

    John

    P.S. That looks like a flat (not a point) to me. ;-)

  10. Chris January 25, 2013 at 11:41 am #

    I’ve done Lilly’s brisket a few times but I’ve never tried APL’s. Is that from Serious BBQ, BBQ25 or Charred and Scruffy?

  11. Robyn January 26, 2013 at 4:39 pm #

    Chris- I used BBQ 25. I just got charred and scruffed for Christmas but haven’t gotten a chance to try any of the recipes.

  12. Pat January 29, 2013 at 11:07 am #

    I made this on my BGE, this past weekend…. Iyour directions were easy to follow…the taste was beyond delicious. Me and my friends haven’t eaten much brisket but I am getting requests to make it again for Super Bowl!!
    Thanks!,,,

  13. Barry January 30, 2013 at 8:23 pm #

    Considering this recipe but with a 7.5 lb flat. Any thoughts?

  14. Robyn February 2, 2013 at 8:03 am #

    Hi Barry- I would just double the ingredients and the time on the smoker! Thats a big one! :) Good luck!

  15. Robyn February 2, 2013 at 8:03 am #

    Glad you liked it. That’s why the name- everyone said there’s no way it could justify the name but damn its good! :)

  16. shaz February 4, 2013 at 12:52 pm #

    I’ve got to try this, sounds fantastic and I bet it tastes as good as it sounds.

  17. Johnny B June 17, 2013 at 7:23 am #

    My third attempt at using my Weber Smokey Mountain, I used this method. I discovered it after I’d already done my rub, which I had to do right before grilling since I was too lazy to do the night before, but otherwise followed your instructions with a few adjustments. I pulled the brisket at 170 and did the Texas crutch foil wrap with your recipe, minus the shallots. Put it back on the smoker, but let it go to 194 instead of 190. It had a nice wobble when I pulled it, so I knew it was going to be good. Applied the glaze and set it back on for another 35 minutes or so. Crust was a beautiful black and dark brown. Oddly the temp never really went back up the last half hour and actually fell to 187, but I knew it was already where it needed to be so, I pulled it, tented it for 25 minutes and sliced. It was fall apart crazy tender and everyone loved it. Everyone was snacking on those dark tasty ends as I sliced it. We killed the point last night and I saved the flat for sandwiches tonight. Couldn’t help but cut off a few slices this morning, and it is just as good cold. I think the flat had an even better smoke flavor and nice pink ring. I didn’t separate them before smoking. Thanks for making our father’d day dinner great!

  18. Johnny B June 17, 2013 at 7:33 am #

    Oh yeah, if anyone was wondering, I started a 8 pound brisket at 7AM, did the crutch about 6 hours in, and it was done by 5:30PM. I screwed up a bit on the cook and let my coals get too burned down about mid-way through, but was able to get it back up to temp pretty quick. Can’t wait to eat those leftovers!

  19. Robyn June 18, 2013 at 6:15 am #

    Johnny- I’m so glad you had success with this recipe! There is a reason I called it Better than sex lol! Thanks for sharing your success with me!

  20. rich June 20, 2013 at 5:05 pm #

    Did you use apple wood or apple wood chips? If apple wood, where can you find it? Did you use a drip pan with water or apple cider?

  21. Robyn June 20, 2013 at 6:26 pm #

    Hi Rich,

    I used apple wood chips. I believe I bought them at either the Big Green Egg store (Culinary Concepts) or at Bass Pro shops.

  22. Robin Hendricks June 30, 2013 at 5:54 pm #

    Fixed this today. It was AWESOME and super easy. I am a new EGG owner so I am still playing around with trying to control my temperature. I was afraid to try a brisket but now with this recipe I feel like a pro. Thank you for your recipe.

  23. Robyn July 1, 2013 at 2:27 pm #

    Hi Robin! So glad it turned out great! :)

  24. Ray July 16, 2013 at 12:24 pm #

    I am having a big cookout with about 14 family members. I have an 8 pound brisket and going to cook on my BGE. I’ll let you know how this turns out. It looks great.
    Ray

  25. Robyn July 18, 2013 at 7:56 am #

    Let me know how it turns out Ray!

  26. Eric July 19, 2013 at 10:08 am #

    Looking forward to trying the brisket this weekend! My wife bought me a large BGE for our anniversary and I already smoked a pork tenderloin and chicken. Thanks for the recipe and tips, I’ll let you know how it comes out.

  27. Robyn July 22, 2013 at 7:08 am #

    Eric,

    You have an awesome wife! Good luck and let me know how it turns out! You will have a lot of great meals off that egg!

  28. Tim Gabhart August 29, 2013 at 3:43 pm #

    I am going to try this brisket recipe out on saturday. So far yours has me going,” I hope it really isn’t better than sex” because that could be a problem for me. I have about a 10lbs one and have been asked to leave as much fat on there as I can. (There is alot of fat on this one) so I am leaving about a 3/4 inch layer one there. I will let you know how it turns out. I am on a bbq team with some of my friends so there will be some tough critics around. Hope to impress and thanks for the recipe! Tim

  29. Robyn August 29, 2013 at 3:56 pm #

    Tim,

    I agree, leave that fat on so it will be extra moist. The only thing is you get less rub to penetrate the meat but that is a sacrifice you must make! If you are on a comp team then you obviously know good brisket. If you pick a good cut I’d say then you are halfway there.

  30. Jack September 3, 2013 at 9:50 am #

    Robyn – I made this brisket over Labor Day weekend and took it to a gathering at a friends where it was the ceterpiece of the meal and a great success. My brisket was whole, around 11.5 lbs trimmed and I seasoned it (2.5x the measurements) 24hrs in advance of putting it on my Big Green Egg. Since it was over 11lbs I wasn’t sure of the exect cook time and knew it could take up to 17 hours so I put it on around 9:30 pm. The entire cook lasted about 13 hrs so I had to double wrap it tight in heavy duty foil and a towel then placed it in a cooler until we cut into it several hours later. Although I would have preferred to eat it much sooner I must say that sensed no loss of the glaze or texture of the meat. It was outstanding.

    The only suggestion I have is to alter the name…reason being is I have tried to send this recipe to friends via a link but some cannot access it due to the word “sex” in the name as their work computers or networks won’t allow it and block the link.

    I’ll make this again without question.

  31. Robyn September 3, 2013 at 11:01 am #

    Jack-

    So glad you liked it. You are right, the name makes it hard to email. But it also makes it popular. Thanks for posting your comments so we can all participate in your success.

  32. Pamela Morgan September 4, 2013 at 2:31 pm #

    I love Texas style brisket. This is the kind I grew up with. I also grew up with the “Jewish” version. Check out my recipe!

    http://www.flirtingwithflavors.com/happy-rosh-hashanah-perfect-jewish-brisket-recipe/

  33. jean September 21, 2013 at 5:27 pm #

    what is beef base?

  34. C Binnick March 1, 2014 at 8:55 pm #

    We made this recipe on our BGE today in snowy Colorado. While we didn’t follow the rub recipe, since I didn’t feel like going to the store, it turned out really good!! I had to make this if for no other reason than the (very bold & saucy) recipe title. That said, it IS better than sex… with most of the people with which I’ve hooked up, anyhow. Tee hee.

  35. Marge Mason March 2, 2014 at 8:06 am #

    Robyn, what is the funny story about the tea. We just put our brisket on. I’ll let you know how it turns out. Thank you.

  36. Robyn March 2, 2014 at 4:16 pm #

    Chris, your comments just made me crack up! I’m glad you enjoyed! Brisket can be a lot of work but when it turns out great, the name is appropriate! :)

  37. Robyn March 2, 2014 at 4:17 pm #

    Hi Marge, I meant to add apple juice but instead sweet tea when I originally made this. They were near each other and i grabbed the wrong one. My dad and I had a good laugh about it afterwards :)

  38. Lance March 7, 2014 at 7:37 pm #

    Robyn,
    I just purchased a 8lb brisket and I’m going to try this recipe first thing tomorrow morning. At 8lbs, I know to double the recipe but I’m a bit concerned about cook time? Instead of 5 hours first step do I do 10 hours and then go to 4 hours with the crutch instead of 2 hours and then step 3 do I go for 1 hour instead of 30 minutes? I’m afraid with this cook time it will dry out?
    I’m using a Big Kamado Joe ceramic grill / smoker and will be doing it at 225 degrees. This will be my first attempt as I’ve never done a brisket before.
    Thanks
    Lance

  39. Robyn March 10, 2014 at 8:03 am #

    Lance, I would just monitor the temp. you will need to smoke it until you reach that internal temp of 170 degrees, let this guide your time. Sometimes it can be quick and sometimes it can take a while- there are a lot of variables such as your smoker, the meat, etc so let the internal temp be your guide. Good luck and let me know how it turns out!

  40. Andrew April 22, 2014 at 3:21 pm #

    You are the first blog I have read that smoked a pork butt and brisket on at the same time and on the same grate. Did you start them at the same time? What internal temp do you look for on the pork butt? Did your time variate at all for the two?

  41. Misty m May 24, 2014 at 12:24 pm #

    Hi!! We are so excited to make this today! What is beef base though?

    Thanks!

  42. Brad Cochran May 24, 2014 at 11:58 pm #

    Hi Robyn

    Tried this recipe with a full cut 12 pounder about a month ago and it was awesome. Took right around 19 hours on my big green egg. The family loved it and the left overs put the guys at work in a state of brisket bliss.

    Just put on a full cut 11 pounder tonight for Memorial Day BBQ tomorrow and I expect it to take around 18 hours.

    Great Recipe!

    To those thinking of doing this. It takes time. Don’t be afraid. Get your smoker up to temp and let it ride. I highly suggest a remote thermometer setup. I have an electronic temperature controller on my Big Green Egg that monitors and maintains a temperature set point and it also monitors the food temp. So I set it to 225 and just let it go. This makes it so I do not have to open the smoker until its time. If you’re lookin it aint cookin! You can accomplish the same thing with a remote thermometer from Walmart.

  43. Robyn May 25, 2014 at 8:38 am #

    Hi Misty-

    Beef Base is a concentrated beef broth- like a beef boullion concentrate- you can find it as most grocery stores in the boillion section.

  44. Anthony May 26, 2014 at 5:46 pm #

    Well thanks to you my first brisket turned out great! Only mistake was it was only 3.08 lbs and it was gone quick!

  45. Robyn May 27, 2014 at 9:03 am #

    awesome!! glad it went well! I’m going to have to make this recipe this weekend!!

  46. Alex John Szmutko IV June 1, 2014 at 8:59 pm #

    Wow this is excellent! Tried it today on my BGE and was amazed with the results. 9.5 hours total cook time. Used hickory and peach. My wife and son kept coming back for more. Our toddler just enjoyed! Thanks for sharing you have some kick ass recipes. We have a group on Facebook called Big Green Egg Bbqera you should join it.

    P.s. make a section on your site for BGE

  47. Robyn June 2, 2014 at 7:52 am #

    So glad you enjoyed Alex!

  48. Tony June 3, 2014 at 1:04 pm #

    Robyn…fat cap up or down? Also can the brisket be brought to temp in the oven after it is wrapped? Thank you…this is going to be my 4th of July main course.

  49. proclass2010 June 5, 2014 at 1:41 pm #

    Have to agree with the majority of the posts….this is a excellent recipe for BBQ Beef Brisket. This is the first time I have done a beef brisket on my EGG and the results were just fantastic. I don’t know why I have not done a brisket sooner…probably because I have really been cooking a lot of pork butt and chicken.

    I followed the recipe very closely with the following exception. I used John Henry’s Pecan Rub in place of the rub you have in your recipe. I also used a little mustard for better adherence of the rub.

    Here are the details:
    7-8 pound brisket cooked on the EGG with DigiQ at 225 degrees until a temperature of 170 (approximately 7 hours).
    Applied Wrap sauce (made 1.5 times the recipe listed here) and double wrapped brisket in heavy foil. and placed back on EGG and reset Digiq to 190.
    About 2.5 hours later I removed the foil and applied the glaze and placed back on the grill for 30 minutes.
    I let rest for 45 min in a cooler.

    There were lots of left overs because its just two of us but I packaged the left over slices in FoodSaver bags (12 oz per bag) and added a bit of the left over glaze and BBQ sauce to each bag. then placed in the freezer overnight and then vacuum sealed. I do this with pulled pork and reheat in simmering water. Hope the brisket will do as well in the FoodSaver as the pork.
    .

    .

  50. Robyn June 8, 2014 at 8:12 am #

    Thanks for the information – glad it turned out well for you!

  51. Robyn June 8, 2014 at 8:16 am #

    hi Tony- I did fat cap up- I have never finished it in the oven but I’m sure you could. If you do let me know how it turns out. Best of luck to you!

  52. Doug MacKay June 9, 2014 at 4:54 pm #

    Well I think one of us is doing something wrong. Very good, but better?…

    I tried to follow the instructions to the letter but circumstances had other ideas. I had a 7.6 lb brisket and it took quite a bit of time on my XL Big Green Egg. After 8 hours I ran short on time and had to do the Texas Crunch at 160 rather than 170. I then had to bump the BGE temp to 260 in order to get the meat finished before bed time. I let it “crunch” for about 1 hour not 2 as suggested. I glazed for 30 and let sit for 30 loosely tented. The glaze was perfect and tacky in places but just wet in others. Another 20-30 minutes would have been perfect, but I had to feed the kids and shoo them off to bed.

    Lessons Learned:
    1. The meat stalled at 145 for about 5 hours. I resisted the temptation to open the lid or adjust the temp. It finally started moving again.
    2. BGE was rock solid on 225 degrees (until I ran short on time). I did not open the lid at all until I did the Crunch. (On the BGE, if you use a flashlight, you can carefully peek in the top and see how things are doing without loosing heat or moisture)
    3. It took about 8 hours to get a 7lb Brisket to 160 with the BGE on 225 (It started at 39 right out of the fridge).
    4. I would use less rub than I applied. It was a tad overpowering but this was my fault not the recipe. Just a uniform dusting would do.
    5.The smoke was great. I used huge Apple chunks and Jack Daniels Whiskey barrel chips all mixed together. I let the BGE stabilize for about 1 hour before putting the meat on so the smoke was sweet and clear.

    Great stuff and the family loved it. The texture was not flawless, but I really butchered the temp and timings toward the end. It was a tad tougher than I would have liked, but really great overall. I’ll try it again with a bit more planning next time.

  53. Robyn June 10, 2014 at 6:19 am #

    Hi Doug, most people really rave about this recipe so I”m going to have to say that you had a lot of variations that may have affected your outcome. I hope you still had fun cooking with the family!

  54. markruck July 5, 2014 at 2:32 pm #

    Robyn,

    Tripped up on your resume while perusing the Internet. Glad I did!

    The only difference was that I used a rub mixture that I had from another recipe in which I really liked the taste (paprika, garlic powder, brown sugar, onion powder, salt, pepper, chili powder and cumin), then followed your recipe almost to a tee (no shallots).

    Let’s just say that I had 30-40 over yesterday for July 4. I made a 4 1/2 lb. brisket, four racks of ribs along with two and half dozen each of hot dogs and burgers (because not everyone likes BBQ–what’s wrong with them?). The general reaction to the brisket was “Oh. My. God.” As cook, I was lucky enough to get a slice of it before it disappeared. It was juicy, tasty and fantastic. The ribs (dry rub only with homemade BBQ sauce) also were stripped clean. I’d be happy to share the recipe for both.

    One thing: The glaze recipe could easily be halved and you’d still have plenty.

    Next year, it’ll be two briskets.

    As my mom would often say, “Ya done good!”

  55. Robyn July 17, 2014 at 6:37 am #

    Thanks for the feedback Mark! I would love to have your recipe for the ribs! Always looking to try new things! Give me a call the next time you make brisket I’ll be right over lol. PS what kind of smoker/grill did you use? Just curious. Thanks!

  56. Brian Meagher July 17, 2014 at 5:27 pm #

    @markruck Sounds like you had a very successful and flavorful cook! I too would like to know about your smoker/grill that you used.

  57. markruck July 19, 2014 at 8:02 pm #

    Robyn and Brian,

    Here’s my brisket rub (T=tablespoon., t=teaspoon):
    3T Paprika
    1T Garlic Powder
    2T Brown Sugar
    2t Onion Powder
    1 1/2t Salt
    1t Pepper
    1t Chili Powder
    1/2t Cumin

    It’s close to yours. Mine has a little bit of kick/heat to it. But your glaze tempers it a bit. People couldn’t get enough. By the way, that’s enough rub for a 4-5 lb. brisket

    And here’s the rib rub. It’s enough for three racks of ribs. My preference is St. Louis cut. For those who don’t know, they’re (a) not back ribs, meaning they have more meat on them, and (b) the cut means that the ribs are the width of the bone–no meat hanging off: (C=cup)

    1/2C Sugar (regular old white sugar)
    1/4C Salt
    1T Paprika
    1T Cayenne
    1/2T Celery Seed
    1/2T Cumin

    My preference is to put both the brisket and the ribs in a Ziploc bag in the fridge overnight as they get nice and moist.

    THE SMOKER: It’s a Masterbuilt electric smoker, something you can buy on QVC. It takes about a half hour to heat up, works on wood chips you can buy almost anywhere (soak them and feed the smoker every 45 minutes or so) and also has a pan where you can add liquid so it moistens the smoke a bit. Suggestion: If using apple wood, which is what I like to use, fill the pan up with apple juice. The brisket took about six hours and the ribs about four.

    SPECIAL BONUS–MY BBQ SAUCE. IT’S TOMATOEY BUT WITH A VINEGAR KICK AND SOME HEAT–sort of a combo of KC and Carolina (You can easily halve the recipe):

    1 QT Ketchup
    1C Amber/Cider Vinegar
    3/4t Liquid Smoke
    Lemon Juice (squirt)
    Water (Eyeball it, but not that much)

    1/2C Sugar
    1/8C Salt
    1T Cumin
    1T Garlic Powder
    1T Celery Seed
    1/2T Chili Powder
    1T Cayenne

    Mix the dry ingredients together, then mix them into the wet. No need to heat it or do anything to it. Good as is.

    Best regards,

    Mark

  58. Robyn July 20, 2014 at 2:18 pm #

    Wow Mark, thanks for sharing!!! Can’t wait to try!

  59. Brian Meagher July 20, 2014 at 2:44 pm #

    Thank you Mark! This is going in my Evernote recipe folder!

  60. markruck July 21, 2014 at 9:31 pm #

    Robyn and Brian,

    You’re both quite welcome. And, as for you, Robyn, it’s the least I can do to thank you for your brisket recipe. The real pros have syringes and other crap to keep their meat moist. Your technique for adding a little apple juice and brown sugar when wrapping the meat–and that glaze (so simple, yet so amazing–and I used a milder Sweet Baby Ray’s BBQ sauce–for my money, the best commercially made sauce out there) really made the brisket “to die for.” I’m glad I got a piece before it disappeared.

    Next year, two briskets :-).

    Thanks again.

  61. Susan August 16, 2014 at 3:43 pm #

    Made this today on my gmg pellet smoker. By far the best recipe I’ve tried for brisket! I’ve stuck to the smaller points for my testing. With this recipe, I’m ready to do a whole Brisket for a family get together. Yay! Thank you!

  62. Robyn August 28, 2014 at 7:53 am #

    Hi Susan, Glad you had great success with this recipe!

  63. sharon September 1, 2014 at 8:47 am #

    what is beef base?

  64. Robyn September 4, 2014 at 6:18 am #

    Beef base is a concentrated beef stock, you can usually find it in the boullion section.

  65. LindseyCraig September 11, 2014 at 5:50 pm #

    Tried this recipe with an 8 lb brisket and electric smoker. It worked perfectly. Turned out great- everyone was so impressed with it. So thankful to have found it (was my first time working with brisket)! Will definitely use again in the near future!

  66. Robyn September 14, 2014 at 9:14 pm #

    So glad you enjoyed. Brisket can be tricky and tough, but when it’s good it’s SOOO good.

  67. Matt B. October 4, 2014 at 7:07 am #

    I’m trying this out today. I’ll let you know. Thanks for posting

  68. Robyn October 5, 2014 at 4:01 pm #

    Let me know how it worked out for you Matt! :)

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