Cooking for 8 people
Ingredients
- 1
beef brisket flat, (5–6 pounds)
- 1 cup
beef broth
- 1 tbsp.
beef bouillon base (this paste is found in grocery stores, with the soup stock)
- 1/3 tsp.
oregano
- 1/2 tbsp.
black pepper
- 1/2 tbsp.
onion powder
- 1/2 tbsp.
paprika
- 1/2 tbsp.
salt
- 1/2 tbsp.
sugar
- 1 tsp.
garlic powder
- 1/8 tsp.
ground coriander
1Food Prep
First, in a small bowl, combine your dry rub ingredients. Next, cover an entire 5 to 6 pound beef brisket flat with 1 tbsp. beef bouillon base, which can be found in grocery stores in the soup stock area. Finally, coat the brisket with the dry rub.
2Grill Prep
Fuel: We recommend Kingsford® Charcoal with Hickory for a savory and smoky wood flavor.
Method: Two-Zone Method
Temp: 225°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the beef brisket on the void side of the grill and close the lid.
Cook for 4 hours until the internal temperature of the brisket reaches 160°F to 170°F.
Remove the brisket from the grill and place in a shallow baking dish or disposable aluminum pan.
Pour 1 cup of beef broth over the brisket and cover the pan with aluminum foil.
Place the baking dish in the cooker for an additional 1 to 2 hours, until the internal temperature of the brisket reaches 185°F.
Remove the baking dish from the grill and let the meat rest undisturbed for 20 to 30 minutes.
Slice the brisket across the grain and serve.
World Champion Pitmaster Chris Lilly.
For safe meat preparation, reference the USDA website.
