A barbecued brisket has a slightly denser texture than one that has been braised, but Adam Perry Lang believes it can be just as tender if you buy the right cut from your butcher. Ask for the packers cut or whole brisket: It will have a thick layer of fat that adds about 3 or 4 pounds to the typical 5- or 6-pound brisket. You can trim away some of the fat, but be sure to leave enough to keep the meat moist while it cooks.
Plus: More Grilling Recipes and Tips
1/4 cup Garlicky Barbecue Marinade
One 10-pound beef brisket with a nice layer of fat
1/4 cup plus 2 tablespoons Seven-Spice Dry Rub
4 cups hickory or other hardwood chips, soaked in water for at least 30
Cider Mop Spray
2 cups Sweet and Sticky Barbecue Sauce mixed with 2 cups water
Hamburger buns and hot sauce, for serving
How to Make It
Rub the Garlicky Barbecue Marinade all over the brisket and refrigerate overnight.
Bring the brisket to room temperature and sprinkle the Seven-Spice Dry Rub all over it.
Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225°, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side. Alternatively, bring a smoker to 225°. Put the brisket over the drip pan, fat side up, and cover the grill; you'll need to cook the brisket for a total of about 8 hours, rotating the meat (but not turning it over) every 2 hours. Maintain the temperature at 225° by replenishing the charcoal with a fresh batch of burning coals every hour. Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals. Add more water to the drip pan when half of it is evaporated.
After the first 6 hours, spray the brisket generously with the Cider Mop Spray. Continue cooking the brisket, spraying it with the Mop Spray every 30 minutes, until an instant-read thermometer registers 190° when inserted in the thickest part of the meat. Transfer the brisket to a carving board and let rest for 30 minutes.
Pour the diluted Sweet and Sticky Barbecue Sauce into a roasting pan and bring to a simmer. Slice the brisket 1/4 inch thick against the grain and transfer to the roasting pan. Simmer the meat over low heat, basting it with the sauce until heated through, about 5 minutes. Serve with the buns and hot sauce.
The barbecued brisket can be refrigerated overnight. Bring to room temperature before carving and reheating.
To contrast this smoky, spicy brisket, serve a cooling Texas beer. Or select a full-bodied, fruity-spicy Zinfandel, such as one from Dry Creek Valley or Sonoma County.
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