BBQ Beef Brisket
Brisket is a captivating piece of meat. It is revered as being THE ultimate test for your barbecue skills. You’ll find youtube videos of guys waking up at 4am to rest their brisket and start their smoker, they wrap it in pink smoking paper, then by the time the sun sets they have a brisket sandwich on some fancy crispy rice cubes and wasabi mayo slaw. You do not need any other bells and whistles when you have a gorgeous grass-fed & grass-finished, hormone-free, antibiotic-free, happy local beef brisket. You do not need to cook it into a mushy mess and then slap a bunch of sauces all over it. Let your beautiful brisket shine like the beautiful brisket it is.
It also isn’t as finicky as those Youtubers (and tiktokers or whatever the kids are into these days) will make it seem. Yes, you will need to baby it a little so it doesn’t get overcooked but that’s another reason why I do not trim the fat off the brisket. Some will tell you to cut away all the fat but DUDE that’s where all the flavor is! And it hugs the meat in a moisture blanket. Cut it off when you’re done or eat the crispy outside and let the smokey juices run down your arms. It is an experience everyone should have at least once.
This bbq brisket recipe yields tender, flavorful meat with a beautiful smoky crust—a perfect centerpiece for any barbecue feast! Adjust cooking times as needed based on your specific smoker or grill setup and temperature fluctuations.
Brisket is available in some of our beef shares and specialty bundles. Don’t listen to the Youtubers, you can and will make an amazing brisket (without waking up at 4am).
Ingredients
1 (5-pound) beef brisket (trim off a little fat if you must)
1/4 cup yellow mustard (or spicy brown, but not dijon or honey mustard)
1/4 cup barbecue rub (store-bought or homemade)
1 cup beef broth or water
1 cup barbecue sauce
For the Barbecue Rub:
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper (adjust to taste)
Method
Preheat your smoker or grill to 225°F (107°C) using indirect heat. In a small bowl, combine all the ingredients for the barbecue rub. Coat the brisket with mustard, using your hands to rub it evenly over the entire surface. Sprinkle the barbecue rub generously over the brisket, covering all sides. Use your hands to pat the rub into the meat to ensure it sticks. Place the brisket fat-side up on the smoker or grill grates. Close the lid and cook for about 1 hour per pound, or until the internal temperature reaches about 195-205°F (90-96°C). This typically takes about 5-7 hours for a 5-pound brisket. During the cooking process, periodically check the smoker or grill to maintain a consistent temperature and add wood chips or chunks for smoke flavor as needed. Once the brisket reaches the desired temperature, remove it from the smoker or grill and wrap it tightly in aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute. While the brisket is resting, prepare the barbecue sauce. In a saucepan, combine the beef broth (or water) and barbecue sauce. Heat over medium heat until warmed through, stirring occasionally. Unwrap the brisket and transfer it to a cutting board. Slice the brisket against the grain into thin slices. Serve the sliced brisket with the warm barbecue sauce on the side. Pair your delicious BBQ brisket with your favorite sides, such as coleslaw, baked beans, or potato salad. Enjoy!