I did not grow up eating Brisket. Where I come from in North Carolina, BBQ was pork- period! Since the inception of “GrillGirl” however, 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!)
However, I digress. The point of this post and recipe is that Brisket is the bomb! Ever since I made Brisket on my BGE for the first time over a year ago, Scott has been asking me about making it again. Brisket is an aphrodisiac for my husband–hence the title of this post!
Last weekend we went to visit my parents in Myrtle Beach and we smoked a Brisket together as a family. 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.
For cooking direction, I consulted 2 of my favorite chefs in “Que”: Chris Lilly and Adam Perry Lang. Let me tell you- a combination of their techniques and recipes and YOU CAN’T GO WRONG. It’s a hybrid recipe-technique that draws directly from two of the smartest and “winningest” guys in BBQ today- need I say more?!Print
- 4 lb Brisket “point” ** I recommend using the highest quality beef you can find. Smoking a brisket is an investment in time and a better cut with good marbling will make a big difference in results. I order my briskets from Snake River Farms.
- 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)
- 3/4 cup of your favorite BBQ sauce
- 2 tbsp light brown sugar
- 1 tbsp apple cider vinegar
- Remove 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 hit 203 degrees (this is the temp that fat full renders in brisket). 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 20 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 and tag me on instagram @grillgirlrobyn and use hashtag #grillgirlrobyn!
Notes. Some affiliate links have been used in this post. I only recommend products I personally use! Affiliate links help keep this blog going!
- Category: Beef, BBQ, Texas BBQ
- Method: Smoke, Roast
- Cuisine: American, BBQ
Keywords: How to Cook Brisket, Brisket on BGE, Brisket on Weber Smoky Mountain, Best Brisket Recipe, Texas Brisket Recipe
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