Cook the Book: Slow-Smoked Beef Brisket

[Photograph: Robyn Lee]

Cookouts are, without fail, some of the most time-consuming get-togethers. Whether you are grilling some burgers and dogs or an entire pig, the meal inevitably hits the table much later than expected. Cooking on an open flame is unpredictable--even the most seasoned grillers can fall prey to a meat-plus-fire disaster.

But the beauty of a cookout is that it's not a meal--it's more of a social gathering. Nobody knows this better than Chis Lilly. He is just as concerned with spending quality time with his friends and family as he is with making award-winning barbecue.

This recipe for Slow-Smoked Beef Brisket from Big Bob Gibson's BBQ Book is a time commitment, about nine to ten hours to be exact. Fortunately the active work time is minimal. The bulk of your time will be spent hanging in the backyard with those who are near and dear.

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As always with our Cook the Book feature, we have five (5) copies of Big Bob Gibson's BBQ Book to give away this week.

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Cook the Book: Slow-Smoked Beef Brisket

About This Recipe

Yield:10 to 14

Ingredients

  • Wet Rub
  • 8 beef bullion cubes
  • 1 tablespoon Worcestershire sauce
  • 1 whole beef brisket (10 to 12 pounds)
  • Dry Rub
  • 1/2 tablespoon salt
  • 1/2 tablespoon paprika
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon sugar
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground coriander

Procedures

  1. 1

    Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.

  2. 2

    Crush the beef bouillon cubes in a small bowl and mix with the Worcestershire. Cover the entire brisket with the wet rub. In a small bowl, mix the dry rub ingredients, then coat the brisket with the dry rub.

  3. 3

    When the cooker reaches 225°F, place the beef brisket, with the fat side up, on the void side of the grill and close the lid. Cook for 7 to 8 hours, until the internal temperature of the brisket reaches 160 to 170°F. Two small wood chunks should be added every hour to increase the smoke flavor.

  4. 4

    Fold a large piece of aluminum foil in half and place the brisket in the center, fat side down. Pour 1 cup of water over the brisket while lifting the edges of the foil to trap the water. Bring the foil edges together and fold, wrapping the entire brisket tight, and place in the cooker for an additional 2 hours, until the internal temperature of the brisket reaches 185 to 190°F.

  5. 5

    Let the meat rest in the foil undisturbed for 1 to 2 hours. Remove the brisket from the foil and slice across the grain. Save the beef juices collected in the foil and drizzle over the brisket slices.

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