Smoked Brisket


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I Grill on two Weber Performer Platinum grills. I usually use the traditional Kingsford charcoal but sometimes I use lump coal or wood chunks. I…

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Smoking a brisket can be somewhat intimidating…especially if you have screwed one up before. There's nothing worse than tending to the grill for several hours just to have a chewy hunk of meat that you can't serve. Follow this Smoked Brisket recipe to avoid that.

Trim the excess fat off the brisket. I literally trimmed the entire fat cap off the top and ended up with a pretty lean brisket. There are several schools of thought about keeping the fat cap on or removing it…I prefer to remove it, but I still get some use out of it.

Rub the meat down good with Dijon mustard (I'm a mustard freak and like to put it on everything. Skip this if your mouth isn't watering right now at the thought of mustard).

The Rub:
– 4 tablespoons of brown sugar
– 3 tablespoons of kosher salt
– 2 tablespoons of smoked paprika
– 2 tablespoons of chili powder
– 2 tablespoons of cracked black pepper
– 1 tablespoon of ground cumin
– 1 tablespoon of cayenne pepper
Mix the ingredients in a bowl and apply generously to the meat. Use your fingers to rub it into the meat. Let it sit for a few hours or overnight.

Put the brisket in a grill pan or big baking dish. I used a glass dish and it turned out great. Pour a half a beer in the bottom of the pan and add half a cup of Worcestershire Sauce. Cut the fat cap up in to smaller pieces and place around the brisket in the beer mixture.

Smoke the brisket for about 5 hours at 250-275 degrees or until it reaches an internal temperature of 195. Remove and let it sit for several minutes before you slice it.

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