Learning how to make barbecue brisket recipes on the grill or smoker takes a little patience, but it will be well worth it once you learn a few tricks from the pros. Like making baby back ribs, time and preparation is key to getting the right flavor and tenderness.
You can prepare barbecue brisket on a gas grill, charcoal grill, or smoker. Each way is basically the same, but there are some things to consider when setting up. Indirect heat is important, so you will want to make sure that the brisket is not directly above the flame. Many suggest placing a pan of water in the grill much like you would for baby back ribs in order to keep moisture in. Whichever type of grill or smoker you like to use is perfectly acceptable, as long as you can keep it at a steady temperature around 200-225 degrees and constant. You will have to make sure that you constantly check the fire and add to it when necessary.
Choosing the cut of brisket is perhaps the most important step in making barbecue brisket recipes, just as it is when making steak or other meats. Brisket in general is usually fatty. You will want to look for fat marbling that goes deep through the meat. Obviously, the larger the size of the brisket the longer it will take to cook. A 5 pound slab for example would cook for roughly between 7-8 hours. There are some ways to speed up the process, such as wrapping in foil and baking first (or some will grill first, bake second) but for the best flavor, sticking to a smoker is probably the best bet if you want authentic and flavorful barbecue beef brisket.
Everybody has their own way of seasoning barbecue brisket. You can use a dry rub recipe, marinate it in your favorite sauce, or do a combination of both. In general, the longer you marinate it or let it soak up the seasonings the better. Many will let it sit in the refrigerator overnight. The method of what you will do to season or marinate it will depend on which barbecue brisket recipes you choose to use.
Once you are done marinating and seasoning, the next step is to bring it out of the fridge and let it come to room temperature to place it on your grill or smoker. You will want to light your charcoal first and then if using wood chips, place the soaked wood chips on top ready to go. You will have to add more wood chips later, so make sure you have plenty on hand. If using a gas grill, make sure that propane tank won’t run out before you are done cooking.
Most people will wrap their brisket in foil when grilling, though it may not be necessary. Foil is believed to help the meat retain its moisture and become more tender. You will want to cook it until it reaches an internal temperature of at least 165-170 degrees. Some people will allow it to cook longer, but you do not want it to be overcooked, especially if using wood chips because too much smoke may give it a bitter flavor.
Below are some different barbecue brisket rub and marinade recipes you can experiment with:
3 Tablespoons Salt
3 Tablespoons Ground Cumin
3 Tablespoons of Black Pepper
3 Tablespoons Chili Powder
2 Tablespoons Paprika
2 Tablespoons Brown Sugar
Mix all ingredients and rub into meat. Allow to marinate overnight before cooking.
Easy Beer Brisket Marinade
1 12 oz Can of Beer
1 package Dry Onion Soup Mix
Salt and Pepper
Season the meat generously with salt and pepper, then mix onion soup mix and can of beer together. Allow the brisket to marinade overnight before grilling/smoking.
There are also many different sauces and rubs already available to try. Take a look at these . . .