Recipe courtesy of Jeff Rohatiner
Jeff's BBQ Brisket
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 850
- Total Fat
- 64
- Saturated Fat
- 26
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 51
- Cholesterol
- 266
- Sodium
- 737
- Total: 6 hr 10 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 4 hr
Ingredients
4 tablespoons paprika
1 tablespoon dried marjoram
4 teaspoons granulated garlic
2 teaspoons brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dry mustard
One 4- to 6-pound brisket
3/4 cup your favorite barbeque sauce, optional
Directions
Special equipment:
4 handfuls mesquite wood chips, soaked in water- In bowl, blend dry spices together to use as a rub. Moisten brisket with water. Coat the entire brisket with the spice rub. Press spices into meat with your hands. Cover and refrigerate at least 2 hours, preferably overnight.
- Preheat a grill for indirect heat, banking coals and soaked mesquite wood chips in a circle around the sides of a grill. Set a drip pan with water in the center of the ring. Place brisket on the grill rack over the pan of water.
- Keep cooking temperature in grill between 180 to 220 degrees F until done. Allow about 45 minutes per pound until the meat reaches an internal temperature of 160 degrees F on an instant-read thermometer, adding new coals as necessary.
- For a sweet glaze, baste with your favorite barbeque sauce during the final 15 minutes of cooking.