How to BBQ Brisket on any standard Kettle Grill | Recipe

i'm going down to the house of sausage i got my barbecue shoes on i'm going down to the house with sausage i got my barbecue shoes welcome to the barbecue barbecuepitboys.com today we're going to do some beef brisket on the barbecue grill and it's easy to do and you don't need a big old smoker or even a water smoker to do up some real good beef brisket all you need is a good kettle grill just like this all right now here's a uh about a six and a half maybe a seven pound piece of flat cut beef brisket and this is uh where you'll often find it today here you got a nice fat cap on the top and this uh cut work real well doing it low and slow this is going to take us about maybe 10 hours to do and we're going to make it real tender all right now you're gonna need a rub here to get started here we've got some salt we've got some brown sugar here we've got some chili powder here we've got some cumin you're gonna need some cayenne pepper here we've got some red pepper flakes here we've got some minced onion we got some minced garlic and here we've got some sweet paprika we got some black peppercorn all right let's put this rub together all right you're gonna need about a tablespoon of uh large granulated salt like a coarse salt and you're gonna need about two tablespoons of brown sugar and you can adjust these quantities the way you like them but this is a good rub to start with on your beef brisket here we're going to put about two tablespoons of fresh ground black peppercorn and uh we're gonna add about one teaspoon of cumin here we add some chili powder and about use maybe two tablespoons of chili powder and we're gonna add some cayenne we've got about one teaspoon now you can add a little bit more if you like a little more heat and here we're going to add about two tablespoons of red pepper flakes one teaspoon of minced onion now one teaspoon of minced garlic and we're gonna put about two tablespoons of sweet paprika give it a good mix now of course you can use your own favorite rub or get a rub from off the shelf but like i said this works real good for the beef brisket you're going to add a nice layer of flavor to your beef here all right let's put some of this on now what i like to do is get yourself some mustard some worcestershire sauce we're going to rub that on there first and this will help that rub stick out real good under this beef man if you haven't done your beef brisket on the grill before you're missing something out of your life you've definitely got to check this out all right now this is a fat cat side and your seasonings are not going to penetrate the fat but you go ahead and put it on anyway it's going to produce a nice color and heck the fat's going to taste real good when this brisket's done now we're going to take that rub and sprinkle it all over the top both sides now you want to do this uh for at least an hour before you put it on your grill but you can go uh two to four hours or even overnight it's your preference the longer you leave it on the more your flavors are going to penetrate the meat all right now let's set up the grill for a long low and slow and we're going to get started with a chimney full or maybe at least 120 charcoal briquettes you want to use a good quality briquette and we got a drip pan we're also going to use as a water pan we're going to keep that moisture up inside this grill and this will help tenderize that brisket all right now we're going to use a technique called the minion method it was invented by a pit master by the name of jim minion and the idea is is what you want to do is add some lick charcoal to some unlit charcoal and this will give you a long low and slow maybe six eight even 10 hours without much fuss and hassle all right get that started put our grill grate on and we'll put on our brisket look at that now we'll place it fat side up opposite to hot coals and we want the temperature of the grill between 225 to 250 degrees fahrenheit and using the minion method makes it real easy now of course you're going to want to add a little bit of smoke here i've got some hickory we're gonna produce a real light smoke through this low and slow now of course you want to grab your oven thermometer place alongside the meat and this will give you an accurate temperature of the grill during this barbecue all right we'll adjust the top vents get that down about 225 250 just like i said and here i'm using a candy thermometer placing the top this is not going to give you an accurate temperature but it will show your range so if your temperature stops dropping off you can add some more lit charcoal if you need to now next thing we want to do here is we're going to make a mop and you're going to need some salt for that you're going to need some brown sugar i'm gonna need some red pepper flakes here we've got some minced garlic we've got some beer we've got some black peppercorn and we've got some apple cider vinegar all right let's put it together you're going to need about one cup of apple cider vinegar and you're going to need about 10 ounces of your favorite beer now you could use 12 but you always want to save a couple ounces for the pit mask and here we're going to add about two maybe a teaspoon of salt we got some red pepper flakes maybe one tablespoon here i'm going to add about one tablespoon of brown sugar and here i'm going to use about one tablespoon of garlic flakes or minced garlic and about one tablespoon of fresh ground black peppercorn now after about the first hour of your low and slow this is when i want to start mopping and mop is going to give you another layer of flavor and it's going to keep the moisture up you can see the temperature there is about 250 just where we want it throw some mop on there and you can do this about once every half hour 45 minutes or so and here i can see i'm gonna have to add a little more hickory keep that smoke real light smoke going on all right about another nine hours ago nothing left to do now but kick back and drink some beer i'm not all right i'm walking around all i got is my life when it's needed i just need some love tonight i'll walk right out if it's not okay right about eight hours has gone by and this is where i'm gonna wanna take a temperature of the brisket i'm using an instant read thermometer here get an internal temperature it's just about 190. this is where uh some of your pit masters will put this brisket off and let it set but what i like to do is uh do what they call the texas cheap this is where you're going to take some aluminum foil you're going to wrap this brisket in for maybe another hour hour and a half this is going to produce a real nice tender juicy brisket works every time it's a pit master secret brisket will continue cooking really do the final tenderizing this will make you some championship brisket place it back on the grill grill's dropping off it's might be 150 degrees and we're going to let it go for it like i said about another hour and a half maybe even two hours all right to the miracle of time this beef brisket is done take a look at that i'm coming down man time to plate some up i'm going down to the house of sausage now there's no need to cut this cross cut you can see this is cutting tenderloin look at that in that smoke ring i got my barbecue shoes on now of course you can serve it up with your favorite condiments here we've got some slaw go grab some beans boy i think i'm gonna make myself up a brisket sandwich grab some texas toast i'm gonna chop up some of this brisket i'm gonna put him a bib gonna mix some sauce grab my own delay baby show you who's boss got my sleeve in my hair baby i don't care gonna now with my uh brisket sandwich i'd like to throw on a little bit of coleslaw there you could add some sauce if you want master privilege i'm gonna throw up some legs so the next time you're looking for a recipe for your barbecue you check out barbecuepitboys.com ah

Channel: BBQ Pit Boys

Views: 3,429,635

Rating: 4.8554511 out of 5

Keywords: longshots, house, brisket, barbecue, Bbq Pitmasters, grilled, beef, cooking, masters, blue, pitmaster, music, grill, band, blues, country, smoker, pit, recipes, howto, barbeque, food, bbq

Id: k0PYZL8lMrA

Length: 18min 50sec (1130 seconds)

Published: Thu Mar 18 2010