BBQ Beef Brisket:
I usually get an 8-10 pound brisket, one side is going to be fatty, DON'T cut this fat off. Trust me.
Brisket Rub-
Ingredients
3 tablespoon coarsely ground black pepper
2 tablespoons table salt
2 teaspoons chili powder
1 tablespoon granulated white sugar
1 tablespoon onion powder
1 teaspoon cayenne powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons paprika
Lightly coat the brisket with olive oil on all sides. Once it's nice and slick, generously sprinkle, shake, spoon or dump the rub on it (best to do this in a pan, or a big bowl)
Rub the first layer of rub into the meat. Turn and get all sides coated. Once you've got it rubbed. Coat with more rub. Cover with foil, and let is sit at least 1 hour,
this will give you time get your BBQ going.
If you have any rub left over, mix it with some apple juice for a mopping sauce later.
Or, you can buy Stubb's mopping sauce at most grocery stores. Stubb's is the shit when it comes to BBQ.
I have a little Brinkmann smoker, about $40 at Lowe's. You can use your gas or charcoal grill as well, just remember, low, indirect heat (250* MAX) and time, lots of time.
Once your flame is stable, place the brisket, fat side up, on the grill, add any wood chips, close the lid, go open a beer and relax.
I usually figure 45mins per pound of meat. This recipe will work for ribs, pork shoulder, brisket, tri tip, chicken & fish.
If you're going to use wood chips for smoke, don't worry about soaking them in water, does nothing but make your heat less stable. After the first hour of cooking, it's as smokey
as it's going to get, no need to keep adding wood, it's just going to go to waste.
About an hour into cooking, lift the lid and mop some sauce onto the meat. Do this again about once an hour.
