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A whole beef brisket – the point and the flat – is a large piece of meat usually weighing eight to 16 pounds that can take 12 to 20 hours to cook. By using the flat instead of an entire brisket the cooking time is greatly reduced, making it a good choice for winter cooking. (This recipe does require advance preparation.)
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| 4 servings |
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A whole beef brisket – the point and the flat – is a large piece of meat usually weighing eight to 16 pounds that can take 12 to 20 hours to cook. By using the flat instead of an entire brisket the cooking time is greatly reduced, making it a good choice for winter cooking. (This recipe does require advance preparation.)
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Ingredients
- 2 cups mesquite wood chips
- 2 cups hickory chips
- 1 3 1/2 lb brisket flat
Rub
- 2 tbsp cracked black pepper
- 1 tbsp coarse kosher salt
- 1 tbsp chili powder
- 1 tbsp hot Hungarian paprika
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp dried parsley
- 1 tsp dried oregano
Servings: servings
Units:
Instructions
- Trim the fat cap to 1/4-inch and score the remaining fat. Combine the rub ingredients in a small bowl. Using a pastry brush, lightly coat the brisket with yellow mustard.
- Rub the spice mixture evenly over the meat. Put the brisket in a one gallon resealable bag and marinate, refrigerated, at least six hours or up to overnight.
- At least one hour before cooking, bring the meat to room temperature.
- For a charcoal grill, arrange medium-hot coals on both sides of a drip pan. Pour 1 1/2 inches of very hot water into the pan. When the grill reaches 225 degrees F., sprinkle half of the wood chips over the coals. Place meat on grill rack over the drip pan, fat side up. Cover and smoke about one to 1 1/2 hours per pound or until meat thermometer registers 185 degrees F. Add the remaining wood chips (and more pre-lit coals if necessary) halfway through smoking.
- For a gas grill, preheat the grill using all the burners. Turn all but one burner off and reduce heat to medium on the remaining burner; add half of the wood chips to a smoker tray over the burner in use. (I like to use the Amaz-N-Tube Smoker.) Place the brisket on cooking grate over the drip pan, fat side up, and indirectly cook as above adding more chips halfway through the cook.
- Remove the brisket from the grill. Bring the meat into the kitchen and cover with foil; let stand for 10 to 15 minutes before carving across the grain into 1/4-inch slices.
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