Twice Cooked Barbecue Brisket

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READY IN: 3hrs 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large stock pot, combine brisket with 1 tbsp salt, 1 tbsp black pepper, onions, garlic, bay leaves and crab boil.
  • Add cold water to cover brisket by 6 inches.
  • Bring to a rolling boil, reduce to a simmer and cook until brisket is fork tender, but not falling apart, approximately 1 1/2 to 2 hours depending on the size of meat.
  • When tender, remove from stock pot and cool.
  • This may be done one day in advance of grilling.
  • When ready to grill, place coals on one side of the barbecue pit.
  • This will leave the other side of grill to place the brisket during smoking.
  • Soak an ample supply of your favorite smoke wood in water and set aside.
  • In a small bowl, combine the remaining salt, chile powder, black pepper, cumin and granulated garlic.
  • Blend well to create a seasoning rub.
  • Place the brisket on a large cookie sheet and coat each side in the Worcestershire sauce.
  • Spread the seasoning mixture evenly over each side of the brisket.
  • Using a pair of tongs, place the seasoned brisket directly over the white hot coals to sear the meat and set the flavor, approximately 3 to 5 minutes on each side.
  • When the meat has been seared and browned, remove it to the cool side of the pit and place a few handfuls of smoke wood over the hot coals.
  • Close the lid and allow the brisket to smoke off of the direct heat until full flavored and heated thoroughly, approximately 1 hour.
  • Slice and serve with your favorite barbecue sauce.
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