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!)
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.
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
- 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)
- 3/4 cup of your favorite BBQ sauce
- 2 tbsp light brown sugar
- 1 tbsp apple cider vinegar
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!