Pictures to follow – this is my go to Christmas Party treat – I usually have to make 2!
Hot Smoked Beef Brisket
Equipment
- Gas Grill
- Grill pan with grate
Ingredients
The Injection/Marinade
- 1 Quart Beef Broth
- 2 Tbsp Beef Bullion Powder (Wylers)
The Rub
- 3 Tbsp Beef Bullion Powder (Wylers)
- 1/2 Cup Kosher Salt
- 2 Tbsp Coarse Ground Black Pepper
- 1 Tsp White Sugar
- 1 Tsp Cayenne Pepper Powder
- 1 Tsp Chili Powder
- 1 Tsp Granulated Garlic
- 1 Tsp Granulated Onion
The Meat
- 1 15-20 Lb. Whole, untrimmed beef brisket
Instructions
The Injection/Marinade
- In a large pot bring the beef broth to a boil and dissolve the beef bullion powder.
- Let cool. If using later, it can be kept in the refrigerator for up to 2 weeks
The Rub
- Add all ingredients into a bowl and mix together.
- This can be stored in an airtight container indefinitely.
The Beef
- Trim the brisket. Place it fat side up in an aluminum baking pan.
- Inject it all over the brisket, about 1" apart
- Flip it over and pour the remaining marinade over the meat
- Cover and refrigerate for at least 6 hours or preferably overnight.
Time To Cook
- 30 minutes before you are ready to cook, prepare your smoke (or grill with a smoker box). Heat it to 350 degrees – you will be looking for an average of 300 degrees
- Remove the brisket from the marinade and discard the marinade
- Cover the brisket with the beef rub and rub it into the meat.
- Place the brisket in a fresh aluminum pan with a rack, and put it in the smoker.
- Cook for 2 1/2 hours
- Remove and cover with aluminum foil and cook for 1 1/2 more hours, or until the temperature at the point hits 205 degrees.
- Remove the brisket from the smoker. Ensure it is tightly covered with aluminum foil and then wrap it in a blanket (I have one just for this), and let it rest for 3-4 hours.
Ready to serve
- Unwrap the pan, and remove the brisket. Strain the juices and pour them into a medium saucepan and warm over medium heat until it simmers
- Slice the brisket against the grain into even slices. Place into a tray and pour the warm juices over it and serve.
Notes
Note: I found the recipe this is based on years ago, but it is no longer online. It was also an adaptation of a recipe by Myron Mixon, without whom this recipe would not exist. His original recipe is in his book “Smokin’ with Myron Mixon”.
