Better Than Sex Brisket Recipe

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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.

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.

pork butt on the WSM

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


  • 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!

Typing up this post is making me super hungry!

Typing up this post is making me super hungry!

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41 Responses to Better Than Sex Brisket Recipe

  1. Brian Meagher January 19, 2013 at 6:14 pm #

    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!

  2. stig pedersen January 20, 2013 at 8:33 am #

    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


  3. Kevin January 20, 2013 at 10:56 am #

    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!

  4. Robyn January 20, 2013 at 7:58 pm #

    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!

  5. Robyn January 20, 2013 at 7:59 pm #

    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.

  6. JAC's Tailgaters January 21, 2013 at 3:34 pm #

    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.

  7. Neil January 21, 2013 at 5:47 pm #

    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!


  8. Robyn January 21, 2013 at 11:25 pm #

    The Glaze was an APL recommendation. You guys will dig it!

  9. Patio Daddio January 23, 2013 at 5:15 pm #

    Nice lookin’ brisket, grrrlie! Good on ya.


    P.S. That looks like a flat (not a point) to me. ;-)

  10. Chris January 25, 2013 at 11:41 am #

    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?

  11. Robyn January 26, 2013 at 4:39 pm #

    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.

  12. Pat January 29, 2013 at 11:07 am #

    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!!

  13. Barry January 30, 2013 at 8:23 pm #

    Considering this recipe but with a 7.5 lb flat. Any thoughts?

  14. Robyn February 2, 2013 at 8:03 am #

    Hi Barry- I would just double the ingredients and the time on the smoker! Thats a big one! :) Good luck!

  15. Robyn February 2, 2013 at 8:03 am #

    Glad you liked it. That’s why the name- everyone said there’s no way it could justify the name but damn its good! :)

  16. shaz February 4, 2013 at 12:52 pm #

    I’ve got to try this, sounds fantastic and I bet it tastes as good as it sounds.

  17. Johnny B June 17, 2013 at 7:23 am #

    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!

  18. Johnny B June 17, 2013 at 7:33 am #

    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!

  19. Robyn June 18, 2013 at 6:15 am #

    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!

  20. rich June 20, 2013 at 5:05 pm #

    Did you use apple wood or apple wood chips? If apple wood, where can you find it? Did you use a drip pan with water or apple cider?

  21. Robyn June 20, 2013 at 6:26 pm #

    Hi Rich,

    I used apple wood chips. I believe I bought them at either the Big Green Egg store (Culinary Concepts) or at Bass Pro shops.

  22. Robin Hendricks June 30, 2013 at 5:54 pm #

    Fixed this today. It was AWESOME and super easy. I am a new EGG owner so I am still playing around with trying to control my temperature. I was afraid to try a brisket but now with this recipe I feel like a pro. Thank you for your recipe.

  23. Robyn July 1, 2013 at 2:27 pm #

    Hi Robin! So glad it turned out great! :)

  24. Ray July 16, 2013 at 12:24 pm #

    I am having a big cookout with about 14 family members. I have an 8 pound brisket and going to cook on my BGE. I’ll let you know how this turns out. It looks great.

  25. Robyn July 18, 2013 at 7:56 am #

    Let me know how it turns out Ray!

  26. Eric July 19, 2013 at 10:08 am #

    Looking forward to trying the brisket this weekend! My wife bought me a large BGE for our anniversary and I already smoked a pork tenderloin and chicken. Thanks for the recipe and tips, I’ll let you know how it comes out.

  27. Robyn July 22, 2013 at 7:08 am #


    You have an awesome wife! Good luck and let me know how it turns out! You will have a lot of great meals off that egg!

  28. Tim Gabhart August 29, 2013 at 3:43 pm #

    I am going to try this brisket recipe out on saturday. So far yours has me going,” I hope it really isn’t better than sex” because that could be a problem for me. I have about a 10lbs one and have been asked to leave as much fat on there as I can. (There is alot of fat on this one) so I am leaving about a 3/4 inch layer one there. I will let you know how it turns out. I am on a bbq team with some of my friends so there will be some tough critics around. Hope to impress and thanks for the recipe! Tim

  29. Robyn August 29, 2013 at 3:56 pm #


    I agree, leave that fat on so it will be extra moist. The only thing is you get less rub to penetrate the meat but that is a sacrifice you must make! If you are on a comp team then you obviously know good brisket. If you pick a good cut I’d say then you are halfway there.

  30. Jack September 3, 2013 at 9:50 am #

    Robyn – I made this brisket over Labor Day weekend and took it to a gathering at a friends where it was the ceterpiece of the meal and a great success. My brisket was whole, around 11.5 lbs trimmed and I seasoned it (2.5x the measurements) 24hrs in advance of putting it on my Big Green Egg. Since it was over 11lbs I wasn’t sure of the exect cook time and knew it could take up to 17 hours so I put it on around 9:30 pm. The entire cook lasted about 13 hrs so I had to double wrap it tight in heavy duty foil and a towel then placed it in a cooler until we cut into it several hours later. Although I would have preferred to eat it much sooner I must say that sensed no loss of the glaze or texture of the meat. It was outstanding.

    The only suggestion I have is to alter the name…reason being is I have tried to send this recipe to friends via a link but some cannot access it due to the word “sex” in the name as their work computers or networks won’t allow it and block the link.

    I’ll make this again without question.

  31. Robyn September 3, 2013 at 11:01 am #


    So glad you liked it. You are right, the name makes it hard to email. But it also makes it popular. Thanks for posting your comments so we can all participate in your success.

  32. Pamela Morgan September 4, 2013 at 2:31 pm #

    I love Texas style brisket. This is the kind I grew up with. I also grew up with the “Jewish” version. Check out my recipe!

  33. jean September 21, 2013 at 5:27 pm #

    what is beef base?

  34. C Binnick March 1, 2014 at 8:55 pm #

    We made this recipe on our BGE today in snowy Colorado. While we didn’t follow the rub recipe, since I didn’t feel like going to the store, it turned out really good!! I had to make this if for no other reason than the (very bold & saucy) recipe title. That said, it IS better than sex… with most of the people with which I’ve hooked up, anyhow. Tee hee.

  35. Marge Mason March 2, 2014 at 8:06 am #

    Robyn, what is the funny story about the tea. We just put our brisket on. I’ll let you know how it turns out. Thank you.

  36. Robyn March 2, 2014 at 4:16 pm #

    Chris, your comments just made me crack up! I’m glad you enjoyed! Brisket can be a lot of work but when it turns out great, the name is appropriate! :)

  37. Robyn March 2, 2014 at 4:17 pm #

    Hi Marge, I meant to add apple juice but instead sweet tea when I originally made this. They were near each other and i grabbed the wrong one. My dad and I had a good laugh about it afterwards :)

  38. Lance March 7, 2014 at 7:37 pm #

    I just purchased a 8lb brisket and I’m going to try this recipe first thing tomorrow morning. At 8lbs, I know to double the recipe but I’m a bit concerned about cook time? Instead of 5 hours first step do I do 10 hours and then go to 4 hours with the crutch instead of 2 hours and then step 3 do I go for 1 hour instead of 30 minutes? I’m afraid with this cook time it will dry out?
    I’m using a Big Kamado Joe ceramic grill / smoker and will be doing it at 225 degrees. This will be my first attempt as I’ve never done a brisket before.

  39. Robyn March 10, 2014 at 8:03 am #

    Lance, I would just monitor the temp. you will need to smoke it until you reach that internal temp of 170 degrees, let this guide your time. Sometimes it can be quick and sometimes it can take a while- there are a lot of variables such as your smoker, the meat, etc so let the internal temp be your guide. Good luck and let me know how it turns out!

  40. Andrew April 22, 2014 at 3:21 pm #

    You are the first blog I have read that smoked a pork butt and brisket on at the same time and on the same grate. Did you start them at the same time? What internal temp do you look for on the pork butt? Did your time variate at all for the two?


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