Barbeque Beef Brisket - Something Edible
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Barbeque Beef Brisket

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Barbeque Beef Brisket


Servings: Preparation for a 6 lb slab of beef.

Prep Time: 1 hour

Cook Time: 9 hours


The Meat

  • 6 lbs beef brisket
  • The Rub

  • 2 Tbsps Kosher salt
  • 4 tsps brown sugar
  • 4 tsps garlic powder
  • 2 tsps ancho chile powder
  • 2 tsps Mexican oregano ground
  • 2 tsps allspice ground
  • 1 tsp coriander ground
  • 1 tsp black peppercorns ground
  • 1/2 tsp celery seed ground
  • The Grill Mop

  • 1 Tbsp reserved seasoning rub
  • 12 fluid oz brown ale (pick your favorite)
  • 4 oz butter melted (That's a stick's worth.)
  • 4 fluid oz cider vinegar (That's a half cup.)

  • Instructions: Prep the brisket by trimming off additional fat until what remains is from 1/2 to 1/4 inch thick. Score the fat cap(s) down to the muscle with a series of cuts approximately one inch apart, and then do it again in the perpendicular direction (that'd be a criss-cross pattern there, Daddy Mac). Combine and mix together rub ingredients. Reserve a tablespoon of that rub for the mop, and then apply the remaining majority to the beef, making sure that plenty gets in between the nooks and crannies of the scored fat cap(s). Let your seasoned beef sit uncovered on a rack in the fridge (with a tray underneath obviously) overnight.

    The next day, combine and integrate mop ingredients. Preheat your barbeque grill, shooting for a temperature of about 225F (and not higher than 250F). Place a drip tray under the rack the brisket's going to rest on, and fill the tray with about 12oz of water. Place the brisket on the grates with the fattiest side down first and cook for about 1.5 hours. After time has elapsed, flip the brisket over, baste liberally with the grill mop, and add any additional water to the drip pan if necessary. Continue to flip and mop every 1.5 hours until approximately 8 hours has elapsed; the brisket temperature will likely be in excess of 192F (if you care to probe). Remove the meat from the heat, and cover or wrap in foil for 45 minutes to rest before dismantling and slicing (against the grain of the muscle).

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