How to Barbecue a Brisket

This brisket recipe  makes a lot, so be sure to have a crowd to feed, or plans to use the leftovers. The brisket is started on the grill for a great smokey flavor, then finished in the oven for speed. Be sure to watch the video for complete instructions.

Grilled Brisket, photo by Willie Lunchmeat

Barbecued Brisket

1 whole Brisket- 10 to 11 pounds

Brisket Seasoning Rub

Mix together:

• 1/4 cup paprika
• 2 T chili power
• 2 T dark brown sugar
• 2 T ground cumin
• 2 T salt
• 1 t ground oregano
• 1 t white pepper
• 1 tblack pepper
• 1 t white sugar
• 2 t cayene pepper

Rub into brisket. Wrap tightly and refrigerate for 2 to 48 hours for flavors to meld.

Smoke over low heat on the smoker using hickory chips for 2 hours.

Wrap the brisket in foil and move the brisket to the oven at 300 degrees for 3 to 3 1/2 hours or until done and fork tender.

Let the brisket rest for 30 minutes and then carve it across the grain.

Make a sauce from the drippings:

Mix equal parts of de-fatted drippings and barbecue sauce. Serve over brisket slices.

This video from Cook’s Illustrated discusses how to choose a brisket and illustrates this recipe, for a moist tender brisket every time. The video also shows you how to slice it across the grain- very important for a tender bite.