Slow Smoked Beef BrisketWrite a Review Read Reviews
- Yields: 14 Servings
- 1 tablespoon Worcestershire sauce
- 8 beef bouillon cubes
- 1 whole beef brisket (approx. 12 lbs.)
- ⅛ teaspoon coriander
- ¼ teaspoon oregano
- ½ tablespoon black pepper
- ½ tablespoon paprika
- ½ tablespoon salt
- ½ tablespoon sugar
- ½ teaspoon onion powder
- ¾ teaspoon garlic powder
- Crush the beef bouillon cubes and mix with Worcestershire sauce. Cover the entire brisket with the Wet Rub. Mix the Dry Rub ingredients and coat the brisket with the spices. Light charcoal and preheat barbecue cooker to 225°F. Place the brisket on cooker using indirect heat (not directly over the fire) with fat side up. Cook for 7–8 hours until the internal temperature of the brisket reaches 160–170°F. Add wood chips during the initial cooking process to increase smoke flavor.
- Double a large piece of aluminum foil and place brisket, fat side down, in the center. Boat the sides of the foil and pour 1 cup of water over the brisket. Wrap aluminum foil tightly covering the entire brisket and place in the cooker for an additional 2 hours. The internal temperature of the brisket should reach 185°F when removed from the cooker.
- Let the meat rest for 1–2 hours in the foil before unwrapping. Remove the brisket from the foil and slice across the grain of the meat. Save the au jus collected in the foil to drizzle over the sliced brisket.
Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
For safe meat preparation, reference the USDA website.