Recipe courtesy of Eddie Maurin
Save Recipe Print
Total:
12 hr 3 min
Inactive:
3 min
Cook:
12 hr
Yield:
20 servings
Level:
Intermediate

Ingredients

Directions

Prepare and heat a grill stocked with hickory. This is a slow cooking meat, so the temperature of the grill should be between 240 and 250 degrees F.

Trim the fat off of the meat, leaving 1/4-inch of fat cover. Season the meat with salt and pepper and grill until an inserted instant read meat thermometer says 200 degrees F in the thickest part of the meat, 12 or more hours, checking the internal temperature every 30 minutes during the last 4 hours. If the brisket seems to dry out, when it reaches an internal temperature of 170 degrees, cook the meat for the remainder of time wrapped in foil.

Wrap the meat in aluminum foil when done cooking and place in a cooler for 3 to 4 hours prior to slicing.

Prior to cutting/slicing, brush the meat with barbecue sauce over the outside surface; serve the meat with more sauce.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Texas Oven-Roasted Beef Brisket

Recipe courtesy of Tom Perini

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

Oklahoma Joe's Smoked Brisket Flat

Recipe courtesy of Jeff Stehney

Beef Brisket Rub #1

Recipe courtesy of Lee McWright|Bobbie McWright

Meatloaf Muffins with Barbecue Sauce

Recipe courtesy of Rachael Ray

Emeril's Texas-Style Smoked Brisket

Barbecue St. Louis Pork Ribs

Recipe courtesy of Alton Brown

Award Winning Competition Barbecue Pork Butt Recipe

Recipe courtesy of Adam Perry Lang

Beef Jerky

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories