How to Barbecue a Tender Brisket

Low and slow over indirect heat is the key to tender brisket.

Brisket is a tough but flavorful cut of beef from the lower breast of the cow. This muscle works hard to support a standing cow, so it toughens with age. Brisket must be seasoned and cooked in a way that tenderizes the flesh. Slow braising is the usual method for tenderizing meat, but barbecuing and smoking the meat can give that desired tenderness with a smoky flavor and delectable crust. The process is somewhat labor-intensive, but the result is well-worth the effort.

Things You'll Need

• 5 to 6 lbs. beef brisket with a fat layer 1/4 inch to 1/2 inch thick
• Paper towels
• 1 tbsp. coarse salt
• 1 tbsp. chili powder
• 2 tsp. sugar
• 2 tsp. paprika
• 1 tsp. freshly ground black pepper
• 1 tsp. ground cumin
• 1 tsp. cayenne pepper
• 1 tsp. dried oregano
• Small mixing bowl
• Plastic wrap
• 6 cups hickory or oak chips
• Aluminum foil disposable pan

Instructions

1. Select a 5- to 6-lb. beef brisket. Don't be tempted to use two smaller briskets; they will cook too fast and become tough. Rinse the brisket under cold water and pat dry with paper towels.

2. Combine 1 tbsp. coarse salt, 1 tbsp. chili powder, 2 tsp. sugar, 2 tsp. paprika and 1 tsp. each of black pepper, cumin, cayenne pepper and dried oregano in a small bowl. Rub the spice mixture on the brisket, coating completely.

3. Wrap the seasoned brisket in plastic wrap and place it in the refrigerator to cure for at least four hours or overnight. This will draw the moisture out of the meat, maximizing tenderness.

4. Prepare a charcoal grill on low heat for indirect grilling. The coals should line the inside of the grill, leaving the center empty. Meanwhile, soak 6 cups of hickory or oak chips in cold water for one hour and drain.

5. Spread 1 1/2 cups of soaked wood chips over the ring of coals. Place the brisket in the aluminum foil pan, fat side up. Place the pan in the center of the hot grate, away from direct heat. The pan will keep the juices and fat near the meat, making it tender and moist. Cover the grill.

6. Add 10 to 12 fresh coals every hour, and top with fresh wood chips every hour for the first three hours. Be sure to keep the grill temperature at a steady 250 degrees Fahrenheit. Add more charcoal if it drops below 225 F.

7. Baste the brisket occasionally with the pan drippings. Cook the brisket for three and a half hours in the pan.

8. Make an aluminum foil packet with at least two sheets of foil. Wrap the brisket in the packet and return to the grate over indirect heat, about one and a half hours more.

9. Remove the brisket from the grill and let it rest in the sealed foil packet for one to two hours.

10. Using a sharp knife, slice the brisket thinly across the grain. Transfer to a platter and serve immediately.

Tips & Warnings

• Monitor the temperature of the grill by dropping an instant-read thermometer into the grill vent. Check the temperature every 30 minutes to make sure it stays around 250 degrees.

References

• Today: Beef Up Your Barbecue with Texas-Style Brisket
• "Chicago Tribune"; Tender is the Brisket; Bill Daley; April 13, 2011
• "Bon Appetit"; How to Make Barbecue Brisket
• Food Network: Beef Brisket Rub No. 1; Lee McWright, et al.