Easy Beef Brisket |
For a new kid on the block, cooking a beef brisket over the outdoor pit is quite a challenge all by itself. It requires tons of time and attention! |
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Each newsletter, one lucky subscriber will win a free Tool Wizard Grill Brush and two Replacement pads. This is the hottest grill brush going today and you could win one! First and last names are really important so we can notify you!Easy Beef BrisketDone right, it's wonderfulCooking a brisket sometimes seems like an endurance test. Which will give up first, the brisket or the cook? For tender brisket, be prepared to spend some alone time with your barbecue pit! Begin with a smaller brisket, maybe 7 pounds
Combine all the dry ingredients and mix thoroughly. Generously sprinkle the mixture onto the brisket and let sit, covered, overnight in the refrigerator. Get your pit going steady at 200° to 220° with indirect heat (heat on one side and the meat on the other side). Take the brisket out of the refrigerator about 2 hours before ready to cook. While it is sitting there, sprinkle the brisket again with the dry rub, making sure all sides are re-coated. Cook for hour and hours - maybe up to 12 to 15 hours - until the internal temperature reaches 190° in the thickest part of the meat. Let the brisket rest at least 15 minutes before slicing. A TIP FOR THE BEGINNER: When selecting your brisket, choose a smaller one for easier cooking and less cooking time. You might also want to consider cooking a "flat" and not the entire brisket. A flat is the leanest part of the brisket and is much smaller.
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