I named this “Better Than Sex Brisket” because I’ve never seen my husband go back for “fourths” for anything, ever, until I made this brisket. A “fourth” means he went back 4 times for more!
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!)
Low and Slow on the WSM.
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.
We also put on a pork butt at the same time. Dinner time was a huge feast!
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
Ingredients:
Rub- part 1
Wrap Sauce – part 2- The “Texas Crutch”
Glaze:
Directions:
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. 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!
Typing up this post is making me super hungry!
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Smoking a brisket is a lot of work, but well worth it. And honestly, I don’t know why people are afraid to try it… I find the process just as easy as a pork butt (with only a few extra steps).
Glad your brisket had a happy ending!
As a honorary member of The Danish National BBQ Team, you really nailed that Brisket, Robyn.
It really looks awesome…
Maybe someday i will be the guest blogger at your blog ? if i shape up and get better at this BBQ stuff ???
Greetings from Denmark, to you – your father and your husband!
All the best, and see you in May
//Stig
Very interesting recipe! I have never glazed brisket, but will absolutely try. I am also intrigued by your 190 interenal temp, as I’ve found I need 195-200 to get that perfect tenderness in brisket. I’ll try this soon and keep you posted on my results – thanks!
Stig- I’m glad you approve. It’s quite an honor coming from you! And I would love to have you contribute to the blog anytime!
HI Brian- I agree! Actually, anything low and slow will take a while so this is no different. No more difficult that smoking a pork butt in my opinion.
I am with you Brian and Robyn smiking Brisket is really no different than smoking a boston butt. Just keep it low and slow, Thanks Robyn for the recipe it looks awesome.
Tracy
Robyn – I’m not so sure about the name, but it certainly looks and sounds fantastic. Like Kevin, I have never glazed a brisket before but I’m going to give it a try next time I smoke one!
***NEIL***
The Glaze was an APL recommendation. You guys will dig it!
Nice lookin’ brisket, grrrlie! Good on ya.
John
P.S. That looks like a flat (not a point) to me.
I’ve done Lilly’s brisket a few times but I’ve never tried APL’s. Is that from Serious BBQ, BBQ25 or Charred and Scruffy?
Chris- I used BBQ 25. I just got charred and scruffed for Christmas but haven’t gotten a chance to try any of the recipes.
I made this on my BGE, this past weekend…. Iyour directions were easy to follow…the taste was beyond delicious. Me and my friends haven’t eaten much brisket but I am getting requests to make it again for Super Bowl!!
Thanks!,,,
Considering this recipe but with a 7.5 lb flat. Any thoughts?
Hi Barry- I would just double the ingredients and the time on the smoker! Thats a big one!
Good luck!
Glad you liked it. That’s why the name- everyone said there’s no way it could justify the name but damn its good!
I’ve got to try this, sounds fantastic and I bet it tastes as good as it sounds.
My third attempt at using my Weber Smokey Mountain, I used this method. I discovered it after I’d already done my rub, which I had to do right before grilling since I was too lazy to do the night before, but otherwise followed your instructions with a few adjustments. I pulled the brisket at 170 and did the Texas crutch foil wrap with your recipe, minus the shallots. Put it back on the smoker, but let it go to 194 instead of 190. It had a nice wobble when I pulled it, so I knew it was going to be good. Applied the glaze and set it back on for another 35 minutes or so. Crust was a beautiful black and dark brown. Oddly the temp never really went back up the last half hour and actually fell to 187, but I knew it was already where it needed to be so, I pulled it, tented it for 25 minutes and sliced. It was fall apart crazy tender and everyone loved it. Everyone was snacking on those dark tasty ends as I sliced it. We killed the point last night and I saved the flat for sandwiches tonight. Couldn’t help but cut off a few slices this morning, and it is just as good cold. I think the flat had an even better smoke flavor and nice pink ring. I didn’t separate them before smoking. Thanks for making our father’d day dinner great!
Oh yeah, if anyone was wondering, I started a 8 pound brisket at 7AM, did the crutch about 6 hours in, and it was done by 5:30PM. I screwed up a bit on the cook and let my coals get too burned down about mid-way through, but was able to get it back up to temp pretty quick. Can’t wait to eat those leftovers!
Johnny- I’m so glad you had success with this recipe! There is a reason I called it Better than sex lol! Thanks for sharing your success with me!