Grilled Brisket

 Have you ever dreamed of creating a smoked brisket at home that rivals the best BBQ spots in Texas? Look no further!

 

Cooking brisket can be tricky, especially for beginners. Start with pulled pork if you're new to low-and-slow smoking.

 

Once you've got the hang of it, this recipe will guide you through seasoning, smoking time, and slicing techniques to achieve tender barbecue bliss! 🌟

I crafted a smoked brisket recipe that guarantees delicious barbecue every time.

While some experts might challenge my methods, starting with this guide will help you explore various options and navigate the debates below the recipe.

If your meat turns out dry or tough, don't hesitate to try again; sometimes it's just the steer! 🥩4 servings

Ingredients

Brisket

4 pound beef brisket whole packer (point and flat together) untrimmed

1 Cup plus 4 ounces  beef broth (approximately 1 ounce per pound of meat)

2 teaspoons Morton Coarse Kosher Salt (approximately ½ teaspoon per pound)

0.17 cup  My BBQ Rub for any meat  https://potpourrioffrugality.blogspot.com/2025/05/bbq-rub-for-any-meat.html

Trim. Remove most of the fat cap, leaving about 1/4" (6.3 mm). Don’t worry if you accidentally trim some meat—it’s all part of the learning process. Feel free to slice between the flat and point for a little extra fat removal, but don't cut all the way through. When you're done, clean up any silverskin on the meaty side and save some fat for burnt ends. I often freeze extra fat for burgers or render it over low heat for use later. 🍔 Enjoy!

To season the meat, soak it in beef broth overnight and salt it 12 to 24 hours ahead for a better flavor. Remember the grain direction of the flat; carve against it later. After salting, apply Big Bad Beef Rub generously and chill until cooking—chilled meat absorbs more smoke. Use a remote digital thermometer with the probe centered in the thickest part, away from heat.

Preheat your smoker or set up your grill for indirect cooking.  Stabilize the temp at around 235°F (113°C) as you prepare to cook at 225°F (107°C). 

 It's time! Place the meat on the cooker—right above a water pan if using a smoker—and monitor that moisture level!  

After 3 hours, check and flip if necessary. No mopping or basting is needed; it’ll preserve that tasty bark!

Wrap the meat tightly in heavy-duty foil when it hits around 150°F (65°C) to help it power through the stall. This technique keeps moisture in and speeds up cooking time. Burnt ends are a delicious treat, once discarded but now cherished for their rich flavor.

Check the temperature. When your meat reaches 195°F (95°C), it’s time to poke! Use a thermometer probe; if it slides in easily, it's done. A gentle jiggle should reveal a wobbly texture—ideal around 203°F (95°C). For extra flavor, render some beef fat or use bacon fat. Cube the brisket and fry until crispy before adding BBQ sauce and drippings. Enjoy!

I have found that a Cambro box (designed to keep meat warm) is expensive and a waste of time. I’ve created my own DIY Faux Cambro!  To keep food warm, grab a plastic beer cooler.  Line it with a towel or blanket, and place your foil-wrapped meat on top. If there's any leakage, use a large pan first. Insert the thermometer and close the lid. Let it sit for 1 to 4 hours—aim for that perfect slice at 150°F (65°C). Your cooler should maintain safe temps above 140°F (60°C)!

Slicing Brisket:

Wait until the very last moment to slice your brisket!  Once cut, it dries out quickly. If desired, crisp the crust by briefly grilling or broiling; keep an eye on it! Remember to taste any sauce first—it can be salty. Adjust with warm water if needed.  Slice with the fat side up for juicy results!

Serve with Cole slaw, fries and any veggie or side salad you can enjoy with a beer or soda. Enjoy!

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week.