July 11th: Smoked BBQ Beef Brisket

Print
Email
|

by TOM SHERRY & KREM.com

KREM.com

Posted on July 15, 2013 at 12:24 PM

Updated Wednesday, Jun 18 at 1:55 PM

Smoked BBQ Beef Brisket

1 trimmed beef brisket. (5-6lbs)

cover brisket liberally with montreal seasoning or a salt and pepper mix.

For vinegar-beef mop sauce

1 cup distilled white vinegar
1 cup beer
1 tablespoon johnnys seasoning salt
1 tablespoon brown sugar
1 teaspoon hot red pepper flakes
1 teaspoon black pepper

mix all ingredients together in non reactive bowl.


Set the grill for indirect grilling.  Place a smoker packet of hickory chips near the flames.  Turn on high to get the smoke going then lower to medium low. 


Place brisket in an aluminum roaster pan and place on grill for indirect cooking.  Cooking time may be as long as 6 to 8 hours.  Mop regularly with mop sauce to prevent drying out.  May need to add additional smoke packets.  After first 4 hours of smoking don't add anymore smoke packets.  During last 2 hours cover brisket tightly with foil. 

This will help steam and moisten the brisket.  Use an instant read thermometer and cook to 190-203 degrees.  Let brisket rest for 20 minutes after removing from grill.

Serve with baked beans, bbq sauce and bread.
 

Print
Email
|