Barbecued Beef Brisket

Ingredients

1 (5- to 6-pound) beef brisket, flat cut
2⁄3 cup table salt
1⁄2 cup plus 2 tablespoons sugar
2 cups wood chips, soaked in water for 15 minutes and drained
3 tablespoons kosher salt
2 tablespoons pepper
1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)

Instructions

Using sharp knife, cut slits in fat cap, spaced 1 inch apart, in crosshatch pattern, being careful to not cut into meat. Dissolve table salt and 1⁄2 cup sugar in 4 quarts cold water in large container. Submerge brisket in brine, cover, and refrigerate for 2 hours.
Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
Combine remaining 2 tablespoons sugar, kosher salt, and pepper in bowl. Remove brisket from brine and pat dry with paper towels. Transfer to rimmed baking sheet and rub salt mixture over entire brisket and into slits.
4A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Arrange 3 quarts unlit charcoal banked against 1 side of grill and disposable pan on empty side of grill. Light large chimney starter three-quarters filled with charcoal (4-1⁄2 quarts). When top coals are partially covered with ash, pour on top of unlit charcoal, to cover one-third of grill with coals steeply banked against side of grill. Place wood chip packet on top of coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips begin to smoke, about 5 minutes.
4B. FOR A GAS GRILL: Place wood chip packet directly on primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips begin to smoke, about 15 minutes. Turn primary burner to medium and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature between 250 and 300 degrees.)
Line rimmed baking sheet with foil and set wire rack inside. Clean and oil cooking grate. Place brisket on cool side of grill, fat side down, as far away from coals and flames as possible with thickest side facing coals and flames. Loosely tent meat with foil. Cover (position lid vent over meat if using charcoal) and cook for 3 hours. Transfer brisket to prepared baking sheet.
Adjust oven rack to middle position and heat oven to 325 degrees. Roast brisket until tender and meat registers 195 degrees, 1-1⁄2 to 2 hours.
Transfer brisket to carving board, tent loosely with foil, and let rest for 30 minutes. Cut brisket across grain into long, thin slices and serve.

Barbecued Beef Brisket

Ingredients

Instructions

Tags

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