BBQ Beef Brisket Recipes

BBQ Beef Brisket in San Diego

In Texas, BBQ beef brisket is a benchmark for how good a cook or restaurant is, and everyone has an opinion about how to do it right. BBQ Beef Brisket is made up of two sections….the learner, “flat” portion which is what most people think of when you say sliced brisket; and the fattier, pointy end or “Point” section which is where most of the brisket marbling lies.

A bbq beef brisket can be a challenge to smoke, but quite a delight to master and enjoy. When choosing a bbq beef brisket, make sure it is one with a thick layer of fat on one side.

This will help keep the meat moist and give it more flavor as it cooks.

BBQ BEEF BRISKET

Beef brisket is one of the hardest meats to cook correctly. In Texas, this dish is a benchmark for how good a cook or restaurant is, and everyone has an opinion about how to do it right. Good food takes time, and this recipe will help you through the pitfalls of cooking a brisket. Don’t ever steam your beef; it dries the meat and makes it tough. Applying a dry rub is important with large cuts of meat. Our BBQ Beef Coffee Cure is a select mixture of seasonings paired with an earthy dark-roasted ground coffee that complements the brisket. The salt and sugars in the rub will cure the outer portion of the brisket, leaving a hearty flavor and the smoke, charred crust called “bark.”

INGREDIENTS

1 (12-pound) whole beef brisket

2 cups BBQ Beef Coffee Cure

TOMATO AND MOLASSES BARBECUE SAUCE

2 cups ketchup

2 cups diced tomatoes

1 tablespoon tomato paste

1 1/3 cups distilled white vinegar

5 tablespoons Dijon mustard

4 teaspoons granulated garlic

4 teaspoons kosher salt

2 teaspoons black peppercorns, crushed

1/2 pound brown sugar

2/3 cups molasses

Read full article here.

I think brisket is one of the best meats on the grill. Cooked low and slow over hardwood charcoal and hickory wood, it takes on the flavor of wood and smoke and its meat becomes succulently tender and unforgettable. Although a charcoal grill will give you the smokiest flavor, a gas grill’s heat is easier to keep steady. The smoke should be prodigious throughout the 3 hours of grilling.

How to Make Texas-Style Smoked Brisket in a Gas Grill

PREPARE YOUR GRILL

For gas: Soak 6 cups wood chips in a bowl of water for at least 30 minutes or overnight. Leave in water throughout the cooking process. Keep remaining 2 cups chips dry. Light only 1 grill burner to medium

[A] (if using a 3-burner grill, light burner on either end). Make sure drip tray

[B] is empty, as a lot of fat will render. Place smoker box over the lit burner

[C], add 1/2 cup soaked wood chips to box, and close grill. Adjust heat as needed to keep temperature at 225-250 degrees. We recommend using a stand-alone thermometer, even if your grill has one, to ensure an accurate reading. Stick it through the gap between the lid and base of the grill (or set it on the grill’s upper shelf, though this is not ideal, as it requires opening the lid more frequently). The wood chips should begin to smolder and release a steady stream of smoke

[D]. How long this takes depends on how wet your chips are and the heat of your grill. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones. See more here.

Barbecuing low and slow has long been my favorite way to grill. Technically, you should use a pit or home smoker to smoke beef brisket (sometimes for up to 18 hours), but it can be smoked indirectly as in this recipe, using a covered charcoal or gas grill.

HOW TO COOK SLOW-SMOKED BRISKET

Brisket is the rightful king of Texas barbecue. The best part about this luscious cut of beef? You don’t have to be a professional pit master to make terrific barbecued brisket at home. The secrets are a good spice rub and the judicious use of smoke and indirect heat. Here’s how to do it.

1. The Rub Massage a 5-lb. brisket (ask butcher for the flat cut, with a half-inch layer of fat left on) with the barbecue rub. Refrigerate overnight.

2. The Fuel Stuff crumpled newspaper under a charcoal chimney filled with lump hardwood charcoal, preferably oak or hickory. Light paper and let charcoal burn down to white and ashy coals.

3. The Smoke Dump hot coals over half of the bottom grate of a kettle grill and nestle in 3 wood chunks, preferably mesquite. The wood should smolder and smoke. Place lid over grill. Read more here.

When do we eat and what to serve with?

Barbecuing a low-and-slow brisket is a full-day affair. It’s grilling the meat indirectly over a long time period that makes beef brisket tender. You can’t predict to the minute when it will be ready. Slice the meat across the grain into nice wide slices. The thinner the slices, the easier it is to eat a sandwich. It makes an excellent steak sandwich since it’s so easy to bite through. It’s good on a fresh roll, with the barbecue sauce, and served with peanut coleslaw.

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