Thursday, November 28, 2013

Grilling brisket: easy bbq brisket recipe

BBQ brisket is a summertime favorite but can be intimidating to the uninitiated. Visions of expensive smokers, long, involved procedures, or fears that the end result will be dried out, tough, or downright inedible keep many from giving it a try. In reality, this relatively inexpensive, flavorful cut of meat is easy to cook, and with a few simple preparatory steps, will be juicy, tender, and delicious every time.

What is the Best Brisket for Grilling?

The best brisket to get for grilling is the undivided, untrimmed brisket often called packers trim or cut. There will be a heavy layer of fat on top plus a thick line of fat between the flat and point sections of meat. The fat is necessary to keep the meat moist during the long cooking process, adds flavor, and is easily trimmed off after cooking. A minimum of 1/3 to 1/2 thick layer of fat is optimum over the top of the meat, and if the layer is thicker than that it can be trimmed to make as even a layer as possible.

How to Grill Brisket

Step 1: Marinate (optinal)

Marinating the brisket is optional, but will help to flavor and tenderize the meat. Wash the meat thoroughly, pat dry, trim the outer fat layer to about 1/2 thick, and marinate it overnight. Any commercial meat marinade will be adequate and should contain some type of acid to tenderize the fibers of the meat. Here is a simple marinade that works well.

Marinade Recipe for BBQ Meat

  • 1/2 cup apple cider vinegar
  • 12 oz. Coke (or other cola beverage)
  • 1/2 cup soy sauce
  • 1 TBS liquid smoke
  • 1/2 cup olive oil
  • 1 TBS non-MSG meat tenderizer
  1. Place the clean, trimmed brisket in a 2 1/2 gallon zip lock bag, or in a non-metal container.
  2. Combine the marinade ingredients and pour over the brisket, making sure to coat the entire surface of the meat.
  3. Refrigerate 8 hours or overnight, turning occasionally.

Step 2: Apply Dry Rub

Approximately one hour before cooking, remove the brisket from the marinade and blot dry. Discard the marinade.

Apply a dry rub to the meat and set aside. A commercial mix, your favorite recipe, or the following recipe will do the job.

Basic Dry Rub Recipe

  • 1 cup brown sugar
  • 1/4 cup kosher salt
  • 1 TBS fresh ground black pepper
  • 2 TBS garlic powder
  • 1 TBS onion powder
  • 1 TBS paprika (smoked if desired)
  • 1 TBS chili powder
  1. Combine the rub ingredients and mix thoroughly.
  2. Rub a generous amount of the mixture into the entire surface of the brisket.
  3. Tear off two lengths (for double thickness) of heavy duty aluminum foil large enough to contain the brisket and be tightly sealed.
  4. Lightly spray the dull side of the foil that will be in contact with the meat with non-stick release spray or brush with oil.
  5. Wrap the meat and tightly seal the packet; set aside for 30-minutes or more.

How to Cook Brisket

While the brisket is resting, heat coals or a gas grill to a medium-low heat, about 275 F-300 F.

  1. When the grill is hot, add the wrapped brisket and cover the grill.
  2. Grill for 2-3 hours, turning every 30 minutes, until the meat is thoroughly cooked and tender.
  3. If deeper browning is desired, unwrap the meat and place directly on the grill until the desired color is achieved.
  4. Remove from the heat and allow to rest, covered, for 20 minutes before cutting.
  5. Slice the brisket thinly, against the grain.

Serve as is or with a favorite BBQ sauce.

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