Smoked brisket is something my husband adores, since he is from Kansas City. Since we don’t have the special smokers or “ovens”, our Weber grill did a great job of replicating a close replica of brisket that we’ve enjoyed at a few barbecue restaurants. We always look for the tell-tale “smoke ring” and that tasty smoky flavor. We figured out how to make our own smoky beef brisket using our Weber grill, charcoal and some wood chips. I even made an easy, and delicious homemade barbecue sauce. It was a bit of a waiting process, but in the end, we were so thrilled with the end result.
Ohmygosh! I almost forgot about sharing this recipe that my husband made, back in May. Today, is the “unofficial” end of summer, in our part of the hemisphere.
Though, I’m not so sure I’m going to play by the rules.
(Pssssssst. I wear white after Labor Day.) We are known to grill in October and November. We can, still, buy fresh strawberries in September. Our Weber grill doesn’t get it’s winter cover for at least another month, so we shall continue to grill
There’s a local restaurant that serves excellent brisket, according to my husband. It reminds him of his hometown of Kansas City, Missouri. They slowly grill beef brisket, over oak wood– nice and slow, for 15-20 hours. It’s served with sauce on the side, and Craig gauges the quality of smoked brisket by the “smoke rings”.
While my husband is the first to admit that he’s not a cook, he has done a fine job of learning how to grill. We give all the credit to this book:
Slow-Grilled Smoky Beef Brisket with Beer-Based Mopping Sauce and Homemade BBQ Sauce
Equipment
- Charcoal or Gas Grill
- Wood chips
Ingredients
For the brisket:
- 1 5-6 pound brisket with a layer of fat at least 1/4 inch thick;trimmed
For the rub:
- 3 Tablespoons chili powder
- 1 Tablespoon coarse salt
- 2 teaspoons black pepper
- 1-1/2 teaspoons brown sugar
- 1-1/2 teaspoons garlic salt
- 1-1/2 teaspoons onion powder
- 1 teaspoon cumin optional, I left it out
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (up to 1 teaspoon)
For the mopping sauce:
- 3/4 cup cider vinegar
- 12 ounces beer
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 tablespoon BBQ dry rub
- 2 tablespoons Worcestershire sauce
- 1 teaspoon coarsely ground black pepper
For the BBQ sauce:
- 1/2 cup finely chopped onion
- 2 tablespoons butter
- 1 cup tomato sauce
- 1 cup ketchup
- 1/3 cup chili sauce
- 3/4 cup dark brown sugar
- 1/2 cup honey
- 1 cup white vinegar
- 1 teaspoon allspice
- 1 tablespoon dry mustard
- 2 teaspoons ground black pepper
- 2 teaspoons chili powder
- 3 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 tablespoon paprika
- 3 tablespoons lemon juice
- 3 tablespoons maple syrup
Instructions
For the brisket:
- Rinse the brisket under cold running water and blot dry with paper towels.
- Combine all the ingredients for the rub in a small bowl and stir to mix. Reserve 1 tablespoon.
- Rub the mixture into the brisket on all sides. If you have the time, let the brisket stand in the refrigerator, covered, for 4-6 hours. But you can certainly cook it right away.
- Combine all the ingredients for the mop sauce in a non-reactive bowl and stir until combined.
For the BBQ Sauce:
- In a medium to large saucepan, saute the onions in the butter over medium heat until soft.
- Add remaining ingredients.
- Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.
- NOTE: The sauce can be stored in a well-sealed container, in the fridge, for a few weeks.
- Set up the grill for indirect grilling, If using a gas grill, preheat to low. If using a gas grill, place all the wood chips in a smoker box or in a smoker pouch and preheat on high until you see smoke then reduce the heat to low.
- When ready to cook, if using a charcoal grill, toss 1 cup of wood chips on the coals. Place the brisket, fat-side up in an aluminum foil pan and place in the center of the hot grate, away from the heat and over the grill. Grill the brisket until tender, about 4-6 hours (the cooking time will depend on the size of the brisket and the heat of the grill). Baste or mop sauce once an hour for the first four hours.
- If using a charcoal grill, you’ll need to add 12 fresh coals and 1/2 cup of wood chips per side every hour.
- To test for doneness, use an instant-read thermometer; the internal temperature should be about 190F.
- Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain; using an electric knife or sharp carving knife.
- Transfer the slice meat to plates or a platter and pour the pan juices on top, if you desire. We like to serve BBQ sauce on the side.
Sam @ My Carolina Kitchen says
What a fantastic post. I want to jump right into the screen for a taste. Hope you enjoy a long and leisurely weekend.
Sam
From Valeries Kitchen says
Popped by to check out your blog and was stopped dead in my tracks by this lovely brisket! Can't think of anything better for this Labor Day weekend. All my guys would love this!
Kim says
That is one absolutely gorgeous brisket!
Christine says
What a work of art! Always wondered what smoke rings looked like, yum. I make baby back ribs with rub cooked low and slow. Unbearably tender. This brisket must be incredible.
Inside a British Mum's Kitchen says
Oh Debby!!!!! this is so delicious looking, I'm drooling and I think I can smell it!!! fantastic!!
Mary x (I wear white after Labor Day too)
Roz says
I am ready to pack up and drive to California for your grilled brisket Debby! How seductive your photos are! Also I wanted to let you know that I have you listed in my 'delicious blogs' blogroll over on my new WordPress blog that I am nurturing. Stop over and let me know what you think if you have a second, and hopefully follow along. At some point, the Blogger location will have to end due to lack of time to maintain both.
have a SUPER holiday! and thanks for your support!
Joanne says
I don't think summer's going to let up here on the east coast either so there will be plenty of time to make this brisket. It looks so perfectly cooked!
Salsa Verde says
UAU Debby,
It looks so mouth watering and "melt in the mouth"…
Cheers,
Lia.
Lauren says
Oh. My. Gosh. My mouth is WATERING. Your food always looks so delicious, and this is no exception. I know this is something my husband and I would both enjoy! 🙂