Cooking for 14 people
Ingredients
- 1 tbsp.
Worcestershire sauce
- 8
beef bouillon cubes
- 1
whole beef brisket (approx. 12 lbs.)
- 0 tsp.
coriander
- 0 tsp.
oregano
- 1 tbsp.
black pepper
- 1 tbsp.
paprika
- 1 tbsp.
salt
- 1 tbsp.
sugar
- 1 tsp.
onion powder
- 1 tsp.
garlic powder
1Food Prep
FIrst, make the wet rub by crushing the beef bouillon cubes and mixing them with the Worcestershire sauce. Cover the entire brisket with the wet rub.
Next, mix the dry rub ingredients, and coat the brisket with the spices.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Get more from your grill with Kingsford® Low & Slow Briquets, and unlock smoky richness in your slow-cooked cuts.
Method: The Charcoal Snake
Temp: 225°F (Low Heat)
3The Cook
Place the brisket on the grill using indirect heat (not directly over the fire) with the fat side up.
Add the wood chips during the initial cooking process to increase smoke flavor.
Cook for 7–8 hours until the brisket’s internal temperature reaches 160°–170°F on a digital meat thermometer.
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 the aluminum foil tightly, covering the entire brisket and place it in the cooker for an additional 2 hours.
When the brisket’s internal temperature reaches 185°F on a digital meat thermometer, it should be 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 and enjoy.
Recipe created by World Champion Pitmaster, Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
