Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Smoked Brisket
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- Level: Intermediate
- Total: 11 hr 40 min (plus overnight chilling)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 811
- Total Fat
- 60 g
- Saturated Fat
- 24 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 48 g
- Cholesterol
- 253 mg
- Sodium
- 776 mg
- Level: Intermediate
- Total: 11 hr 40 min (plus overnight chilling)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 811
- Total Fat
- 60 g
- Saturated Fat
- 24 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 48 g
- Cholesterol
- 253 mg
- Sodium
- 776 mg
Ingredients
Directions
- Make the brisket: Mix the paprika, brown sugar and 2 tablespoons each salt and pepper in a small bowl. Rub and pat all over the brisket in a thick even coating. Cover with plastic wrap and refrigerate overnight.
- When ready to grill, soak the wood chips in cold water in a large bowl. Prepare a charcoal grill for indirect cooking: Light the coals, then bank them to one side of the grill. Set up a drip pan on the other side of the grill and replace the grates. Let the fire burn until the temperature is between 200 degrees F and 250 degrees F (you should be able to hold your hand about 5 inches away from the coals for 6 seconds). Drain the wood chips and scatter a handful of them over the coals. (If using a gas grill, cook over low indirect heat and use a smoker box for the wood chips.)
- Place the brisket fat-side up on the grates above the drip pan. Cover the grill; adjust the vents to maintain a temperature between 200 degrees F and 250 degrees F. Cook until a thermometer inserted into the thickest part of the brisket registers 185 degrees F to 200 degrees F, 7 1/2 to 10 hours. Rotate the brisket every few hours and add more charcoal and wood chips every 45 minutes to keep the temperature steady (use dry wood chips if you need more).
- Remove the brisket from the grill, wrap in foil and let rest 45 minutes to 1 hour. Pour the drippings from the drip pan into a bowl; let them settle, then skim off the fat.
- Meanwhile make the sauce: Combine the vinegar, ketchup, brown sugar, Worcestershire sauce, hot sauce, paprika and 1 teaspoon salt in a saucepan over medium heat. Cook, whisking, until hot but not boiling, about 3 minutes. Let cool; season with salt.
- Slice the brisket against the grain. Serve with the pan juices and sauce.
