Cooking for 16 people
Ingredients
- 1
(10-12-pound) whole beef brisket
- 3 tbsp.
beef base (soup bullion paste)
- 2 tbsp.
yellow mustard
- 2 tbsp.
kosher salt
- 2 tbsp.
coarse ground black pepper
- 1 tbsp.
garlic powder
- 2 tsp.
onion powder
- 2 tsp.
chili powder
- 1/2 cup
Worcestershire sauce
- 1/3 cup
bourbon
- 1/3 cup
molasses
-
spray bottle
1Food Prep
First, in a small bowl, combine the beef base and mustard to form a paste. Then, rub
the entire brisket with the beef paste.
Next, combine the dry rub ingredients in a small bowl, and coat the brisket evenly with
the dry rub.
Finally, combine the bourbon, molasses and Worcestershire sauce in a plastic spray
bottle, and set aside.
2Grill Prep
Fuel: CHARCOAL FUEL: We recommend Kingsford™ Original Charcoal Briquets.
PELLETS: We recommend Kingsford™ Signature Flavors Hardwood Pellets Bourbon BBQ.
Method: Two-Zone Method
Temp: CHARCOAL: 250°F (Low Heat), PELLETS: 350°F (Medium 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.
Put the brisket over indirect heat, away from the fire, close the lid, and cook for 2 hours.
Then, mist the brisket with the liquid in the spray bottle.
Continue cooking the brisket, misting the meat every hour for about another 6 hours, until the thickest part of the brisket reaches an internal temperature of 195–200°F on a digital meat thermometer.
Transfer the brisket to a cutting board and cover it with aluminum foil. Let the brisket rest for 15–20 minutes.
Slice the brisket across the grain, serve and enjoy.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
For safe meat preparation, reference the USDA website.
