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BBQ Beef Brisket
In Texas, beef is king, and beef brisket reigns supreme. For a true taste of Texas, fill your grill with Kingsford® Charcoal with Hickory.
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Ingredients
Ingredients
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1 beef brisket flat, (5–6 pounds)
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1 cup beef broth
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1 tbsp. beef bouillon base (this paste is found in grocery stores, with the soup stock)
Dry Rub
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0.25 tsp. oregano
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0.5 tbsp. black pepper
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0.5 tbsp. onion powder
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0.5 tbsp. paprika
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0.5 tbsp. salt
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0.5 tbsp. sugar
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0.75 tsp. garlic powder
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0.125 tsp. ground coriander
1 Food 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.
Select a rib with the fresh date being as far in the future as possible. Choose ribs that are a reddish/pink color as opposed to pale pink, they will have more moisture retention after cooking. Also, look for a rib with plenty of internal marbling to ensure juiciness and flavor.
Although there is nothing wrong with frozen ribs, a fresh rib will provide a bit more of a vibrant meat flavor so go with fresh ribs whenever possible. Supermarket pork ribs are commonly sealed in packaging to extend their freshness from a few days to a few weeks. But because of this packaging, the closer you get to the fresh date, the more susceptible the meat is to being past its prime.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
2 Grill Prep
Fuel: We recommend Kingsford® Charcoal with Hickory for a savory and smoky wood flavor.
Method: Two-Zone Method
Temp: 225°F (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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.
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