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Grill-Smoked Barbecue Brisket

Without a smoker, you can use wood chips and your grill to infuse a brisket with loads of flavor. In this recipe, the meat spends 2 hours on the grill then finishes in the oven, which better controls the cooking environment. Serve with soft bread and pickles. Read more about this recipe.

Active Time
30 mins
Total Time
Yield
Serves 16

How to Make It

1. Step
To prepare brisket: Combine mustard, chile powder, cumin, oregano, 2 teaspoons granulated garlic, ginger, cayenne and salt in a small bowl. Trim all but 1/2-inch layer of fat from brisket. Place the brisket on a baking sheet and sprinkle all over with the spice mix. Cover and refrigerate for at least 4 hours or overnight.
2. Step
When ready to cook, place wood chips in a medium bowl, cover with water and let soak for 30 minutes. If using a gas grill, loosely wrap all the soaked wood chips in foil with an opening at the top, and place them beneath the grill grates directly over the heat source before preheating.
3. Step
Preheat half the grill on medium (or build a medium-heat fire on one side of a charcoal grill) and leave the other half unheated; preheat to 250°F. Combine apple juice and 2 tablespoons vinegar in a spray bottle. If using charcoal, drain the wood chips and add 1 cup to the charcoal.
4. Step
Place the brisket, fat-side up, on the grates over indirect heat for 2 hours, spraying with the juice mixture every 30 minutes to moisten. Gradually add the remaining 1 cup wood chips to the charcoal to keep the smoke going.
5. Step
Preheat oven to 250°F.
6. Step
Wrap the brisket in foil and place on a rimmed baking sheet. Bake until a fork meets no resistance when inserted and the internal temperature registers 195°F, 6 to 7 hours.
7. Step
Remove the brisket from the oven and unwrap foil. Turn broiler to high. Broil the brisket, fat-side up, until the top is crisp, about 5 minutes. (Watch carefully so it does not burn.) Let rest on the baking sheet, covered with foil, for 45 minutes to 1 hour before carving.
8. Step
Meanwhile, prepare sauce: Combine ketchup, vinegar, brown sugar, granulated garlic, Worcestershire, salt and pepper in a small saucepan. Bring to a simmer over medium heat. Cook for 5 minutes.
9. Step
Transfer the brisket to a cutting board. Thinly slice against the grain. Serve with the sauce.

Ingredients

  • 1 ½ tablespoons dry mustard
  • 1 tablespoon ancho chile powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons granulated garlic
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 5-pound point brisket (see Tip)
  • 2 cups applewood or hickory chips (see Tip)
  • ½ cup apple juice
  • 2 tablespoons cider vinegar
  • .666 cup ketchup
  • ½ cup cider vinegar
  • ¼ cup packed brown sugar
  • 1 teaspoon granulated garlic
  • 1 teaspoon Worcestershire sauce (see Tip)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper

Tags

Dairy-FreeEgg FreeGluten-FreeLow CarbohydrateLow-CalorieNut-FreeSoy-Free

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