best brisket recipe

This recipe will take you through the steps to make melt in your mouth brisket, even if you've never made brisket before. Follow the steps to rub the meat, smoke it, wrap it, and then finish the brisket on the grill to let the glaze set. Then, experience Brisket Ecstacy!

Better Than Sex Brisket Recipe

apple

smoker

tbsp beef base

tbsp garlic salt

tbsp pepper

tbsp chile powder

light brown sugar

tbsp smoked paprika

sugar

tbsp chopped shallots

tbsp apple juice OR 2tbsp sweet tea (funny story here)

BBQ sauce

brown sugar

apple cider vinegar

 Remove fat cap/very fatty areas and score the meat on both sides so it can absorb more rub.

Rub the beef base into the brisket on all sides. Combine the rub ingredients and generously “rub” into the meat. Cover and refrigerate over night.

Prepare your smoker to 225 degrees. If using a grill, you will need to prepare for indirect heat by creating a direct/indirect zone.

I used a combination of apple wood and hickory- 1 part hickory and 2 parts apple. Once your grill is at temp, add the wood.

Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees.

Next, you are going to do the “Texas Crutch”- or wrap it in foil. Roll out a bunch of foil and double it up so that you can fold the brisket into a foil “packet”. Remove the brisket, put it on the foil and pour on the wrap liquid. Seal up the foil packet and put it back on the grill. Let the brisket steam in the packet for another 2 hours.

Cook the brisket in the foil for 2 hours, OR, once the internal temp has hit 190 degrees (this is the temp that fat full renders in brisket). I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature. If you&#8217;re curious what internal temp any protein you&#8217;re cooking should reach, check out our BBQ Calculator!

Remove the brisket/foil and put the brisket back on the smoker/grill. Add the glaze and let the meat continue to cook for 20 minutes to absorb the sauce and get a nice glaze.

Once you pull the brisket off, “tent” it in foil for 30 minutes. Slice against the grain in 1/4” slices.

Wow! My first time smoking a brisket and I found your recipe doing a Google search. I had to feed a larger group, so I got an 8 lbs brisket and doubled the ingredients. Every one loved it!! The only thing different that I did was take a suggestion from a friend of mine. After I removed it from the smoker, I didn't text it. I simply wrapped it and put it into a cooler for another 8 hours until we were ready to eat dinner. Absolutely delicious. Thanks for putting this out there.

This was to die for! I wish I had made a larger one. Will next time. Cooked on the green egg at 225-230. Cooked faster than as expected as egg always does. Left it out in foil. When I reheated it I used the sous vide. Cut it in to slices with some of the juices and warmed for 11 minutes. Sooooooooooooo good!

Jewish Brisket with Onion Gravy turns out perfect every time!

Jewish Brisket with Onion Gravy or My Mother's Brisket (but not really)

5-6 lb brisket, well trimmed (fatty briskets are for BBQ)

salt divided

t pepper

Garlic powder

T oil, divided

onions,

garlic

paprika

Pat brisket dry and season with 1/2 t salt and pepper and garlic powder. It is really hard to over season brisket. Place 1 T oil in Dutch oven and heat in a preheated 375 oven for 10 minutes. Place brisket in oil, fat side up and bake uncovered for 30 minutes.

Saute onions in remaining oil in a large skillet, until softened and beginning to turn golden. Reduce heat to medium and cook until deep golden and caramelized, about 20 minutes, stirring occasionally. Add garlic, paprika, and remaining salt and pepper and cook 1 minute. Stir in 3 cups of water and bring to a boil. Spoon over brisket. Place lid on Dutch oven leaving it a bit ajar. Bake for about 3 1/2 hours until tender. Add more water if necessary during cooking, but this has never happened to me.

Remove from oven and let cool for 1 hour. Remove brisket from sauce, scraping any clinging onions back into the sauce. Wrap brisket in foil and refrigerate overnight. Pour gravy from pan into a 4 cup measuring cup. Fat will rise to top overnight. Remove. The next day use an immersion blender to puree gravy until smooth. You should have at least 3 cups, if not add more water.

The next day slice brisket into thin slices, if possible, with an electric knife. Make sure to slice against the grain or your brisket will be stringy. Place some gravy into the bottom of a pan and then place brisket on top of that. Cover with rest of gravy and then seal pan with foil. Bake in a preheated 350 oven for 30 minutes. This will serve 8-10 people.

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Better Than Sex Brisket Recipe

Jewish Brisket with Onion Gravy or ...

Top 2 best brisket recipe recipes from across the web

The most viewed best brisket recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Better Than Sex Brisket Recipe

Jewish Brisket with Onion Gravy or ...

The most viewed best brisket recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine