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Barbecued Beef Brisket

Source: America's Test Kitchen
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Rating: 5   Reviews: 1 See Reviews
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  Serves 18 to 24
Barbecuing brisket for less than a crowd is easy to do. Simply ask your butcher for either the point or flat portion of the brisket, whichever cut you prefer. Then follow the master recipe, reducing the spice rub by half and grill-smoking for 1 1/2 hours. Wrap the meat tightly in foil and reduce its time in the oven to 2 hours.
For the Spicy Chili Rub:
4 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons table salt
1 tablespoon ground oregano
1 tablespoon granulated sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
For the Brisket:
1 whole beef brisket (point and flat cut together), 9 to 11 pounds, trimmed
1 bottle barbecue sauce (18 ounces)
Mix all ingredients in small bowl.

Apply dry rub liberally to all sides of brisket; wrap tightly in plastic wrap. Refrigerate for at least 2 and up to 48 hours.

One hour prior to cooking, remove brisket from refrigerator and unwrap. Ignite about 2 quarts of hardwood charcoal or charcoal briquettes in pile on one side of grill; burn until completely covered with thin coating of light gray ash, 20 to 30 minutes. Meanwhile, assemble hickory chip pouch by wrapping 4 to 6 wood chunks (about 3 inches each) or 3 cups wood chips in double sheet of heavy-duty foil. Prick at least 6 holes in top of foil pouch with knife tip to allow smoke to escape; place on top of ash-covered coals.

Set grill rack in place and position brisket, fat side up, on side of rack opposite fire. Make sure that both top and bottom grill vents are open; position holes in lid directly over brisket and cover grill. Grill-smoke brisket without removing lid so that smoke flavor permeates meat,
2 hours.

Adjust oven rack to middle position and heat oven to 300 degrees. Attach two 48-inch long pieces heavy-duty foil by folding long edges together 2 or 3 times, crimping tightly to seal well, to form an approximately 48- x 36-inch rectangle. Position brisket lengthwise in center of foil. Bring short edges over brisket and fold down, crimping tightly to seal. Repeat with long edges of foil to seal brisket completely. Place brisket on baking sheet; bake until fork-tender or instant-read thermometer inserted into thickest portion of meat registers 210 degrees, 3 to 3 1/2 hours.

Remove brisket from oven, loosen foil at one end to release steam, and rest for 30 minutes. Drain juices into large bowl. De-fat juices (you should have 1 1/2 to 2 cups) and mix in equal parts with barbecue sauce.

Unwrap brisket and place on cutting board. Separate into two sections. Slice each section, on the bias across the grain, into very thin slices. Moisten slices with some of the barbecue sauce mixture and serve, passing remaining sauce separately.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
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Rating: 5
by: Sherian, TX Reviewed: 07/26/2007
Very Good
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