Recipe by ChuckWagonCookie
Easy grill and oven cooking for a juicy, delicious brisket! And a great sauce! You can't rush this one, plan on at least six to eight hours.
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon Old Bay Seasoning
- 1⁄2 teaspoon rubbed thyme
- 1⁄2 teaspoon onion powder
- 1 (12 ounce) dark beer or 1 (12 ounce) ale
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon liquid smoke
- 4 garlic cloves, chopped
Directions See How It's Made
- The day before cooking, cover the meat with the dry rub, massaging it into the brisket. Wrap in plastic wrap, put in a plastic bag and refrigerate overnight.
- The next morning, take brisket out, preheat oven to 275 degrees.
- Prepare your grill for indirect heat cooking.
- Place brisket fat side up on the unheated side of your grill. You should have a temperature around 250 degrees. If you have a smoker box, use it with hickory chips for three cycles of smoke. If you don't, don't worry about it.
- Let the brisket cook on indirect heat for three hours.
- Make a foil packet big enough for the brisket. After three hours, place brisket in the packet and pour in the braising liquid. Seal the foil packet and put brisket on a baking dish or pan.
- Place in oven, and forget about it for 5 hours.
- Check internal temperature every half hour after 5 hours. You want the center of the brisket to be around 190 degrees.
- Remove from oven, carefully pour braising liquid into a pan, and bring to a boil. Meanwhile, cover the brisket and let sit. You can turn off the oven and put the brisket back in after 15 minutes.
- Let the liquid boil down to a thick consistency. less than half of the original amount should remain.
- Slice brisket against the grain and drizzle sauce on top.
- Goes great with cole slaw!