ChuckwagonCookie's Easy Beef Brisket

READY IN: 7hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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!