Brisket is a cut of meat taken from the breast or lower chest of beef and veal. A popular cut in Jewish cuisine since the 1700s, brisket is often served for Passover holiday meals. In the US, the cut became popular in the 1800s through German and Czech immigrants. Brisket is popular in Texas as well, where a variety of grilling and smoking techniques—many derived from Native Americans—are used to prepare the meat to ideal tenderness.
Recipe Servings: 6
Prep Time
5 minutes
+ 40 minutes resting
+ 40 minutes resting
Cook Time
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 lb brisket
- 1 Tbsp sugar
- 2 tsp salt
- 1 tsp sweet paprika
- ½ tsp onion powder
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
- 2 grill-safe foil pans
- 2 cups hickory wood chips
- Sauce of choice, as needed for basting
Directions
- Whisk together sugar, salt, paprika, onion powder, black pepper, and cayenne pepper in a small bowl.
- Coat the outside of the brisket evenly with the dry spice rub. Let the rubbed brisket sit on a cutting board at room temperature for 30 minutes.
- Combine the wood chips and just enough water to cover in one of the foil pans.
- Cover the pan with aluminum foil, cutting slits to allow smoke to escape.
- Preheat the grill to low. Place the brisket directly on the heated grill, fatty-side up.
- Grill the brisket for about 10 minutes, turning at the halfway point.
- Transfer the brisket to the remaining foil pan, placing it fatty-side up.
- Place pan on the unlit side of the grill, then place the covered foil pan full of wood chips on the lit side, and close.
- Cook for about 3 hours, keeping the temperature around 300°F.
- Turn the brisket fatty-side down and baste with sauce as desired in the final 30 minutes.
- Remove the brisket from the grill and baste a second time.
- Rest brisket on a cutting board for 10 minutes before slicing and serving.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.