Beef Brisket Recipe
This is great for tailgating because all of the work is done before you get there.
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A good stopping point on the road to a great brisket.
Ingredients
By Measure
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon dried oregano
1 tablespoon lemon pepper
2 tablespoons ground black pepper
1 tablespoon sea salt
1 - 4+ pound beef brisket
1/2 cup beef broth
1 large aluminum-roasting pan
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon dried oregano
1 tablespoon lemon pepper
2 tablespoons ground black pepper
1 tablespoon sea salt
1 - 4+ pound beef brisket
1/2 cup beef broth
1 large aluminum-roasting pan
Preparation
- Combine all of the spices and herbs to make a dry rub. Season the brisket with the rub. They call it a rub for a reason. Massage it into the beef. Your clean hands are your best tools. Place it in a disposable roasting pan. Cover the brisket with plastic wrap then refrigerate for 12 hours.
- You need to use a grill that can act well as an oven. Our success is linked to keeping much of the moisture that is being created by the cooking process in the grill. If you do not have a grill with those specifications, use your oven until the final step using the same temperature. The final step is 1 hour of smoking.
- Pre-heat your outdoor grill to 300 degrees F. To cook a brisket on a grill you need to use the indirect heat method. No heat under the meat. The heat source should be away from the brisket. Temperature is very important. Place the brisket away from the heat source on the grill in the disposable roasting pan. Cook for 2 hours at 300 degrees F.
- Next, add 1/2 cup of beef broth to the brisket in the roasting pan. Tightly cover the brisket with aluminum foil and continue to cook for 3 hours.
- For the final step remove the foil cover and continue to cook for 1 hour using your favorite wood for smoking.
- Allow the brisket to rest for 20 minutes and then serve, slicing across the grain. Season to taste with salt and pepper.