This easy, basic recipe uses the combination of a rub and a sauce to create the taste of a traditional barbecue for those who don't have a pit or a smoker.
- 1 4 to 6-pound beef brisket
- 1 jar barbecue rub
- 2 to 3 cups barbecue sauce
Trim the fat on the brisket to 1/4-inch. Rub the barbecue rub evenly and thickly over the brisket. After coating, wrap in plastic or seal in a plastic bag and refrigerate for 4 hours or overnight.
Light the grill.
Place the brisket, fat side up, in a disposable aluminum pan or on a large piece of foil. Add ½ cup of water and cover tightly with another piece of foil. Place the pan in the center of the grill over a very slow fire of briquettes.
Cover the cooker and cook for 5 hours, turning the brisket every 1-1/2 to 2 hours. Pour off the fat in the pan as it accumulates and add water, ½ cup at a time, as needed.
Remove the brisket and reserve the remaining pan juices. Place the meat directly on the grill.
Combine the drippings with the barbecue sauce and brush over the brisket. Replace the cover on the cooker and cook for 1 additional hour, basting occasionally with the sauce. Simmer the remaining sauce mixture 10 to 15 minutes.
Slice the brisket diagonally across the grain into thin slices and serve with the sauce.