Courtesy of BBQ Guys, bbqguys.com; image Depositphotos, bhofack2
Perfecting a beef brisket on the grill is something every amateur pitmaster wants to achieve. Don’t worry – we’ve got you covered with these tips from Grill Master Randy that will guarantee your success!
1. Trim the hard fat off your brisket but create pockets so the seasoning and smoke can soak into the meat. Leave about a quarter-inch layer.
2. Use a drip pan and add liquid to it. It helps to keep moisture and adds great flavor. Our favorite mixture is bourbon and apple juice.
3. Spray the brisket every few hours with a mixture of water and apple cider vinegar to keep the edges from getting too charred.
4. The brisket cooking time will vary, count on about an hour or so per pound, but after you reach your desired bark, wrap the brisket up in foil to prevent drying it out and to help get it up to temp.
5. Aim for an internal temperature of around 200° and be sure to let the brisket rest to keep all those juices in. Time frame will vary, but an hour is a safe bet.