Mouthwatering 10hr+ Brisket

jfine1

BGE'd my first brisket yesterday and it was delicious, even if I do say so myself!! Here's the recipe for a 6 pounder:

To prep the brisket I rubbed it the previous night with a pre-made bone sucking hot 'n spicy rub (I've made my own rubs but find the store bought ones to be pretty good once you've found a good one), wrapped it in plastic wrap and refrigerated overnight.
I put about twice the amount of rub on the underside as I did to the fat cap side given how the absorption of rubs is better on the lean side of meats.

For the fire, I lit a fairly deep bowl of hardwood charcoal, each layer interspersed with presoaked wood chunks (2/3 hickory, 1/3 pecan).

Once I had a good fire going I inverted the plate setter, added a drip pan on top, added the grill grate on top of that and closed the lid to heat through. A quick scrape of the grate, closed the lid and got the temperature to a steady 225 degrees.

The brisket went straight on the grate and was left untouched for 7hrs.

Towards the end I prepared the liquid for the next stage of the cook. This was a cup of fresh brewed coffee, a this sliced shallot, 1tbsp sugar and 1 tsp vanilla extract.

For this next stage I removed the brisket, wrapped it in doubled up heavy duty aluminum foil, and poured in the prepared liquid. I then inserted a meat probe thermometer into the thickest part of the meat (which registered 165 degrees at this stage - perfect!) and sealed the foil around the probe.

After about 2.5hrs the brisket registered 185-187 degrees so time for the final stage of cooking.

Here the brisket was removed from the foil packet, both sides were basted with BBQ sauce (I used sweet baby rays) and placed directly on the grill for 15 minutes each side, with more sauce applied after the first turn.

Lastly I wrapped the whole piece in foil for a 30 minute rest, and sliced against the grain. Delicious !!! Some photos of the various stages below

Ladeback69

Nice looking brisket and looks like you did the point, which is more for giving and very juicy. I cooking a full 13 lb packer right now. Put it on at midnight and is at 178° right now. I don't foil or put in any liquid. By the way in a bbq class I had for briskets they said it is a waste of rub to put it on the fat csp, because it won't soak in. I used to too, but noticed that the last one I did I didn't put rub on the fat cap and noticed no difference in flavor. Just thought I would help you save some rub and some time.

henapple

Looks good

johnmitchell

Congratulations looks like you nailed that brisky..

jfine1

Thx @Ladeback69‌ that's a good tip !! Figuring your 13 lber should be good to go by now!

anton

I am going to try your liquid for final touch, doin a 4lb flat tomorrow.Yours looks great.

NPHuskerFL

Nailed it! :-bd

SGH

Looks like a winner to me ! Great job.

stemc33

Looks superb. :-bd

Thanks for sharing all the details of the process.

jfine1

@anton how did you like it ?

jcaspary

Looks awesome, nice job!!!

anzyegg

Great instructions and cooked wonderful. I'd love to taste it, so juicy....

anton

@jfine1, It turned out wonderful, thank you for the great idea. I am just finishing some leftovers of it while I type!LOL All the guests raved. The only change was I did not have vanilla extract, thought I did, but when I went for it, none to be found!

anton

jfine1

@anton‌ glad it worked out !

jfine1

Doing 2 x 7lbers for Labor Day and thinking of an overnight 9hr smoke before 2hrs foiled, sauced and grilled then a 2hr FTC. Any views folks ?