Grilling Guide

5 Tips for a Perfect Brisket

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.

Smoked Brisket on the Primo Oval XL

Prep Time:30 minutes Cook Time: 10-12 hours Serves 20-25

 

14-17 lbs. Prime Brisket

¾ cup kosher salt

¾ cup black pepper

4-6 apple wood chunks

 

For Drip Pan:

50/50 apple juice and bourbon blend to fill pan

For Spray Bottle: 50/50 water and apple cider vinegar

  1. Mix together the water and apple cider vinegar and place in a spray bottle.
  2. Trim the fat cap down to about ¼ inch thick.
  3. Combine salt and pepper for rub.
  4. Cover brisket with rub on all sides.
  5. Let brisket sit out to come to room temp while getting grill ready.
  6. Fill Primo with lump charcoal to about the vent hole’s level, and toss in some quick lights in different spots to help coals ignite evenly.
  7. Give coals a stir with long tongs once they start to burn.
  8. Toss in the wood chunks in several spots on top of coals.
  9. Close lid while fully opening top and bottom vents to allow for grill to preheat.
  10. In a deep, disposable pan, pour 50/50 blend of bourbon and apple juice. Water may need to be added later on if your pan does not hold enough liquid for the long cook.
  11. Place pan on deflector plates and set in cooking grates.
  12. Close lid and set the top vent to about ¼ inch open, and bottom vent to about ½ inch open.
  13. Allow Primo to stabilize around 280 degrees.
  14. Once grill is stabilized, place brisket in center of the grill, fat cap up.
  15. Use a temp probe on grate level to monitor the temp inside the grill and insert a secondary internal probe in the biggest section of the brisket.
  16. Spray edges of the brisket every few hours so they do not get too charred.
  17. Once brisket reaches internal temp of 180 degrees, generously spray the brisket and wrap in heavy duty foil. Then place back on the grill until reaching an internal temp of 200 degrees.
  18. Remove brisket from the grill and allow it to rest for between 30 minutes to an hour.
  19. Slice and enjoy or chop it for a BBQ brisket sandwich. Or, if you desire cube the point to make delicious brisket burnt ends.
Tailgater Magazine