Smoked & Slow-Grilled Brisket
There’s nothing like a good BBQ, be it pork ribs, a good steak, or a brisket. But to get a great tasting, tender brisket, you need to cook it long and slow. While you can certainly roast a brisket in an oven, the taste of smoked brisket just can’t be beat.
It takes time and attention to get it right, but when it’s done, you’ll be so happy you spent all those loving hours smoking then grilling the brisket. In fact, you’d be surprised at how many neighbors you never knew you had–they’ll be coming out of the woodwork when their noses pick up the scents wafting from your grill.
Give my recipe a try. I think you’ll like it. 🙂
- 1 6-pound brisket flat, trimmed
- BBQ Rub (find my recipe here)
- 2 cups beef broth
- 1 bottle beer
- 1 can cola
- 1/4 cup apple vinegar
- 2 tablespoons Worcestershire sauce
1. Prepare the brisket by trimming off some of the excess fat (leave some fat on–it’ll keep the meat moist during smoking-grilling). Season the brisket on both sides with the BBQ Rub. Let it sit (refrigerated) for several hours or overnight.
2. Make the basting sauce: In a clean spray bottle, combine the beef broth, beer, and cola with the vinegar and Worcestershire sauce.
3. Arrange the brisket fat-sideup on the grill. If you have a smoker-grill, smoke the brisket for 4 hours. Spray the top of the brisket every hour with the basting sauce. After smoking for 4 hours, set your grill’s temperature to 225 degrees. Continue to cook the brisket for about 6 more hours, spraying occasionally with the basting sauce.
4. When the brisket is (finally) done, place in a pan and cover tightly with aluminum foil. Let the brisket rest for 30 minutes prior to slicing. Slice with a sharp knife across the grain. Serve with fina’denne’ and hot steamed (or red) rice.