Last week I didn’t post this recipe, but I did make it and eat it!
Brisket is one of my wife’s favorite meals. I had never attempted to smoke a brisket before, but after we had it at lunch a couple of weeks ago I decided I would try my hand at it.
The only hard part is I don’t have a smoker. All I have is a Weber charcoal grill. But, I kind of like it that way.
Below are the ingredients for the Brisket Rub, Dr. Pepper BBQ Sauce, and then what I did.
Brisket Ingredients
1 10-12 lb brisket (you’ll want to fat trimmed to about 1/4 inch. This helps with flavor)
1/2 cup brown sugar
1/2 cup Pates Seasoning Dirty South
4-6 cups of wood chips (soaked in water for 24 hours -ish)
DR. Pepper BBQ Sauce Ingredients
14 ounces of Dr. pepper
1/2 cup of Brown Sugar
2 tblespoons of mustard
3 liberal dashes of Worcestershire sauce
1/2 cup of diced red onion
2 small (or 1 lrg) clove of garlic
1/4 cup Orange juice
Brisket Prep
mix Brown sugar and Dirty South Seasoning together and cover the entire brisket with mixture. Then wrap with plastic wrap and refrigerate over night.
Dr. Pepper Sauce Directions – This can be made the night before or while tending to the brisket
In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally.
Blend if you don’t like the consistency of onions (which i did for my wife’s sake)
Refrigerate leftovers
Brisket Cooking
This can be the challenge!
You want to light and maintain the grill fire for 6-7 hours! You want the Brisket internal temperature reach 185 degrees. And you will want the grill temperature to remain around 225-250 degrees, which can be a challenge on a grill, bit I believe in you. If you don’t want to stand over a grill all day you can put a lot of smoke on it till reaches 150 degrees then wrap it in aluminum foil and put it in the oven on 225 or 250 till it reaches 185 degrees.
But should you choose to stay on the grill the whole time then you can make a day of it and have your favorite beverage along side you and periodically read a great book…
You will want to check the brisket every 45 minutes or so… Don’t check it too often because you will letting too much oxygen in and hot air out.
After you have made it through the day, and the brisket reaches 185, take it off the grill and wrap in aluminum foil and place in the oven (turned off) for another hour to let the meat rest. The WORST thing you can do is cut straight tin to it!!! juices and flavor will go everywhere!
After the meat has rested take it out and set it on a cutting board and then cut against the grain of the meat into 1/8- 1/4 inch slices and serve with a great side or two. Maybe some brussels or asparagus, and maybe a great Zinfandel