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The key to this cut is low & slow heat and a good thermometer!
Brisket can be a little intimidating. It's a huge piece of meat & if not cooked right, is like chewing on a leather boot! Have no fear, we've got a great method that won't leave you disappointed.
Prep Time: 2-3 days in advance if frozen
Cook time: 1-1.5 hrs per pound of brisket
Yield: Delicious meat for days!
Ingredients
brisket
salt
pepper
wire rack
baking sheet
bbq sauce - homemade or store bought
beer - any kind you like
digital thermometer
parchment paper
aluminum foil
Directions
2 -3 Days Before
If your brisket is frozen, place it in the refrigerator & allow it to thaw in it's sealed package. This could take up to 2 days.
1 Days Before in the Evening
Once your brisket is thawed, unwrap it from it's packaging.
Pat the brisket dry and season generously with salt & pepper and any other seasonings you would like to add.
Place the brisket on a wire rack on top of a baking sheet to catch any drips. Place back in your refrigerator, uncovered, overnight.
Calculate how long your brisket is going to need to be cooked. It will take about 1 to 1.5 hrs per pound. Calculate both to give yourself the range of time needed & come up with when the brisket should go on to the grill.
The Day of Cooking
About 1hr before you want to put your brisket on the grill, pull your brisket out of the fridge and place on your counter top.
Start heating your grill. Turn on one burner on one side of your grill. Place a baking sheet on the non-heated side of the grill. Allow the grill to come to a temperature between 250F - 275F and maintain that temperature for about 1hr before the brisket goes on.
Insert your digital thermometer probe into the centre of your meat horizontally.
At your calculated time, place your brisket, still on the wire rack, on the baking sheet on the un-heated side of the bbq. Do this quickly so the air temperature in the grill doesn't fluctuate too much.
Close the grill and don't peek or you'll lose your heat.
When the internal temperature reaches 100F crack a beer and thin down 1/4 cup of BBQ sauce with it. Baste the brisket with your beer & BBQ sauce mixture and rotate the brisket 180 degrees. Do this quickly so the air temperature in the grill doesn't fluctuate too much.
Close the grill and don't peek or you'll lose your heat.
When the internal temperature reaches 140F, remove the brisket from the grill and then close the grill. Do this quickly so the air temperature in the grill doesn't fluctuate too much.
Place the brisket on a piece of parchment paper & wrap the parchment around it. Then wrap the parchment wrapped brisket in a tight tinfoil package. Seal the tin foil as best as possible to prevent any moisture from evaporating during the rest of the cooking process. Be sure to keep the thermometer in the meat.
Put the brisket back on the un-heated side of the grill on the wire rack above the baking sheet. Close the grill and don't peek or you'll lose your heat. Do this quickly so the air temperature in the grill doesn't fluctuate too much.
Leave the brisket on the grill until the internal temperature reaches 203F.
Transfer the wrapped brisket to a cutting board and open the foil. Let the brisket rest until the internal temperature comes back down to 150F, about 30 min.
Slice across the grain and serve.
Zhuzh it up!
Serve it up on a ciabatta bun with horseradish sauce and fresh sliced pickles.
This amazing recipe was inspired by the recipe How to Cook Brisket on a Gas Grill