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Ingredients
-
1 (10-12-pound) whole beef brisket
-
3 tbsp. beef base (soup bullion paste)
-
2 tbsp. yellow mustard
Dry rub
-
2 tbsp. kosher salt
-
2 tbsp. coarse ground black pepper
-
1 tbsp. garlic powder
-
2 tsp. onion powder
-
2 tsp. chili powder
Additional ingredients
-
0.5 cup Worcestershire sauce
-
0.25 cup bourbon
-
0.25 cup molasses
Supplies
-
spray bottle
1 Food 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.
2 Grill Prep
- Fuel: CHARCOAL FUEL: We recommend Kingsford® Signature Flavors Charcoal Briquets and Flavor Boosters–Bourbon BBQ. Or, if you prefer, we also recommend Kingsford® Original Charcoal Briquets and Kingsford® Signature Flavors Flavor Boosters–Bourbon Barrel. In
this second method, you would add 6 or more Flavor Boosters on top of the hot coals. 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)
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.
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.
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