Beef brisket is a flavorful and tough cut of meat taken from the lower chest of the cow. Due to its high collagen content, it requires slow cooking methods such as braising, smoking, or roasting to become tender and juicy. It is commonly used in barbecue, corned beef, and pot roast preparations.
Beef brisket
Servings 12 people
Calories 460kcal
Equipment
- 1 Grill
Ingredients
- 8 tablespoons barbecue or mesquite seasoning, divided
- 2 ½ cups barbecue sauce
- 1 10 lb beef brisket
- Plastic wrap
- 6 cups apple hardwood smoking chips
- Aluminum foil
Instructions
- Stir 1 tablespoon barbecue seasoning into barbecue sauce; cover and chill. Sprinkle brisket with remaining 7 tablespoons barbecue seasoning. Wrap meat tightly in plastic wrap (wash hands), then chill 8 hours.
- Cover wood chips with water; soak 1 hour.
- Preheat charcoal grill on medium. Push coals to sides and place drip pan in center; pour water into pan*. Sprinkle one-half wood chips over coals. Remove brisket from plastic wrap and place fat-side up on grill rack above pan. Cover and smoke 3 hours or until brisket is 165°F, adding remaining half wood chips as needed.
- Wrap brisket in foil and return to grill. Cover and smoke 1–2 more hours until brisket is 190°F to 195°F (for shreddable). Add coals and water as needed to maintain temperature and moisture.
- Remove brisket from grill. Cover and let stand wrapped in foil 15 minutes. Slice across the grain. Microwave barbecue sauce mixture 1–2 minutes until hot; use to coat brisket. Serve.
Notes
For a gas grill, preheat grill on medium, then reduce heat to low and adjust for indirect cooking. Add wood chips according to manufacturer’s directions. Smoke as above, except place brisket on rack in roasting pan.
The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
Wine Pairing:
Brisket pairs well with bold red wines that can complement its rich, smoky, and sometimes sweet flavors. Ideal choices include:
- Zinfandel – A fruit-forward red with peppery spice that complements smoked or barbecued brisket.
- Syrah/Shiraz – A robust, full-bodied wine with dark fruit and smoky undertones, enhancing the meat’s deep flavors.
- Cabernet Sauvignon – High tannins and dark berry notes balance the richness of slow-cooked brisket.
- Malbec – Smooth tannins and blackberry flavors pair well with braised or barbecue-style brisket.
For a sweeter barbecue sauce, a jammy Grenache or Merlot can also work beautifully.
