8-10 Servings; 30 minutes Prep time, 5-6 hours cook time (low and slow)
- 1 beef brisket FLAT (5–6 pounds)
- 1 tablespoon beef bullion base (look in your soup stock aisle at the grocery store)
- 1 cup beef broth
- Dry Rub Recipe:
- 1/2 tblsp salt
- 1/2 tblsp paprika
- 1/2 tblsp black pepper
- 1/2 tblsp sugar
- 1/2 teaspoon garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/8 teaspoon ground coriander
- Build a charcoal fire (this recipe calls for Kingsford charcoal) for indirect cooking by situating the coals on only one side of the grill (other side empty).
- Cover the entire brisket with the beef bullion past. In a small bowl, mix the dry rub ingredients and coat the brisket with the dry rub. When the cooker reaches 225 degrees, place the beef brisket on the indirect side of the grill and close the lid. Cook for 4 hours until the internal temperature of the brisket reaches 160 to 170 degrees.
- Remove the brisket from the grill and place in a shallow baking dish or disposable aluminum pan. Pour the beef broth over the brisket and cover the pan with aluminum foil. Place the baking dish in the cooker for an additional 1-2 hours, until the internal temp of the brisket reaches 185 degrees.
- Remove the baking dish from the grill and let the meat rest undisturbed for 20-30 minutes (this is so the juices can redistribute). When serving, slice the brisket across from the grain.
Here’s your secret to success- competition style BBQ Brisket, straight from the pit of Chris Lilly!