Editor's note:The recipe and introductory text below are adapted from Elizabeth Karmel's Web site,girlsatthegrill.com.
On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered barbecue heaven where smoke meets beef. This slow-cooked brisket is crunchy and almost burnt on the outside, tender and juicy on the inside. After tasting a delicate 2-pound portion, I got some tips from the pit master himself and promptly went home and created my own version.
The simple salt-and-pepperLockhart Dry Rubis favored by the old guard and theTricked-Up Brisket Rubis akin to what some of the younger up-starts in the barbecue world are doing to add a little more dimension to their burnt ends. Both rubs are great for slow-cooking and smoking brisket. You only need to make one rub to make this brisket so just pick whichever is more appealing to you.
Be sure to purchase an untrimmed brisket. The meat needs all of the fat cap to keep it moist during the long cooking time.
Ingredients
Makes 8 to 10 servings
Step 1
Grilling Method: Indirect/Medium-Low Heat
Step 2
Sprinkle brisket liberally with the rub of your choice.
Step 3
Set-up grill for indirect cooking and place smoker box in gas grill if using. If using a charcoal grill, pour beer into a drip pan and place the drip pan on the charcoal grate between the two piles of charcoal. If using a gas grill, pour the beer into a small drip pan and put on the far-left corner of the cooking grates. (The beer is in the pan to add moisture to the cooking environment while the meat smokes. This is a good idea anytime you smoke-cook foods for a long period of time because smoke reduces the moisture in the air.)
Step 4
Place wood chips that have been soaked in water for 30 minutes directly on the gray-ashed charcoal, if using a charcoal grill, or in the smoker box if using a gas grill.
Step 5
Place brisket (fat side up) in center of the cooking grate over the drip pan. You will not turn the brisket during the cooking time at all. Grill 5 to 7 hours or until meat thermometer registers 180°F. When done, remove brisket from grill and let rest 20 minutes. Slice thin and serve immediately with pickled okra and sliced white bread.
If using a charcoal grill, be sure to add charcoal each hour to keep the heat constant.
Leave a Review
Reviews (4)
Back to TopI found the Tricked up Brisket rub way too hot¿.ruined the lovely taste of the brisket¿.will have to figure something out to improve it before serving tomorrow.
jangor
Wynnewood, PA
8/29/2013
It sounds delicious but is definitely not kosher for Passover as suggested since the use of beer is prohibited
darceyd01
4/4/2012
这是如此简单。我做的很好但的摩擦the best part was the fact that there is very little prep work for this recipe. I read the other reviewer who did the 8 hour cook. I put in the foil which i then placed in my dutch oven. I left it about 8 hours at 225 and when i came home it was done and so tender. i used some previously made barbeque sauce and it was really good with supereasy cleanup. next time i might try different spices and would a little more sugar to make it just a touch sweet.
ellie77
portland, or
12/26/2011
If you get it off the original website, this is a delicious recipe. The best part is the "Hill Country Rub," which is omitted here. I've also cooked this in a crockpot on low for 5+ hours with a cup of beer, with wonderful results.
Anonymous
Ventura, CA
9/29/2011