Smoking brisket can be a frightening task. With the right guidance, however, you'll be turning out melt-in-your-mouth slices in no time!
Once prepared, be sure to check out some of our amazing grilled sides like GRILLED COLESLAW, GRILLED SWEET POTATO PLANKS, GRILLED SUMMER VEGETABLES WITH SHAVED PARMESAN, CHARRED CORN AND RED PEPPER SALSA, and GRILLED MEXICAN STREET CORN!
To get you started, Grillocracy is turning to one of our favorite BBQ and grilling bloggers, Robyn Medlin Lindars of GrillGirl.com, for her "Better than Sex Brisket" recipe.
In it, Robyn focuses on the fatty "point" of the brisket versus the "flat" from which sliced brisket normally comes from. While it can be more difficult to come by unless you have access to full packer briskets which contain both portions of the brisket (if not, you're best bet would be to call your local butcher a few days ahead of time and request that he/she hold one for you), it is more forgiving should you cook it a little too long due to the extra fat content.
I did not grow up eating Brisket. I’m from North Carolina and BBQ was pork- period! But, since the inception of “grillgrrrl” I’ve come to learn more and more about all types of BBQ and low and slow. To a Texan, brisket is BBQ. And you don’t mess with Texas (or so they say!).
Anyway, I digress. The point of this post and recipe is that brisket is the bomb. I made brisket on my BGE over a year ago for the first time and Scott has been asking me about making it again ever since. brisket is an aphrodisiac for my husband, hence the title of this post!
For my "better than sex" brisket" recipe, I consulted 2 of my favorite chefs in “Que”: Chris Lilly and Adam Perry Lang, for cooking direction (both times). Let me tell you- a combination of their techniques and recipes and YOU CANT GO WRONG. It’s a recipe/technique hybrid of two of the smartest and “winningest” guys in BBQ – need I say more?! - Robyn Medlin Lindars, GrillGirl.com
GRILL GIRL'S BETTER THAN SEX BRISKET
4 lb. brisket “point”
2 tbsp. beef base such as Minor's Beef BAse or Better Than Bouillon
2 tbsp. garlic salt
2 tbsp. fresh ground pepper
2 tbsp. chile powder
1 tbsp. light brown sugar
1 tbsp smoked paprika
Wrap Sauce, aka The “Texas Crutch”
2 tbsp. light brown sugar (I used bourbon barrel smoked brown sugar)
2 tbsp. chopped shallots
2 tbsp. apple juice OR 2 tbsp. sweet tea
3/4 cup of your favorite BBQ sauce
2 tbsp. light brown sugar
1 tbsp. apple cider vinegar
Meat: removed fat cap/very fatty areas and score the meat on both sides so it can absorb more rub.
Rub the beef base into the brisket on all sides. Combine the garlic salt, pepper, chile powder, brown sugar and smoked paprika and generously “rub” into the meat. Cover and refrigerate overnight.
Prepare your smoker to 225 degrees. If using a grill, you will need to prepare for indirect heat by creating a direct/indirect zone.
Once the grill comes to temperature, add smoking wood to the fire. I used a combination of 1 part hickory and 2 parts apple.
Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees.
Once the brisket hits an internal temperature of 170 degrees, wrap it in foil (aka the Texas Crutch). Roll out a large sheet of foil and double it up so that you can fold the brisket into a foil “packet”. Remove the brisket, put it on the foil and pour on the wrap liquid. Seal up the foil packet and put it back on the smoker/grill.
Cook the brisket in the foil for 2 hours, OR, once the internal temp has 190 degrees. I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature.
Remove the brisket/foil and put the brisket back on the smoker/grill. Brush the brisket with theglaze and let the meat continue to cook for 30 minutes to absorb the glaze.
Once you pull the brisket off, “tent” it in foil for 30 minutes. Cut against the grain into 1/4” slices. Serve and experience brisket ecstasy!
Recipe courtesy of GrillGirl.com.